Easy Baked Pesto Chicken
This Easy Baked Pesto Chicken is a tasty low-carb dinner that you can make with purchased pesto if you don’t have any pesto in the freezer. And this is a five-ingredient chicken dinner that the whole family is probably going to like!
Pin Easy Baked Pesto Chicken to try it later!
When I first made this Easy Baked Pesto Chicken, I loved what a great low-carb dinner it was but I’m not sure I ever imagined it would become one of the most popular recipes on the blog. But now it’s been pinned and viewed millions and millions of times! And I’ve made this one over and over myself.
I got the inspiration for Easy Baked Pesto Chicken years ago when I was looking in The South Beach Diet Quick and Easy Cookbook (affiliate link) for a recipe my friend Bonnie had recommended. That happened to be in the summer, and when it’s summertime at my house there’s fresh basil on the counter, I’m freezing basil for winter, and I’m making Basil Pesto with Lemon, so it’s not really surprising that a recipe using pesto would catch my eye.
And fast forward quite a few years and here’s a fun story about this recipe. Late last year I started working out with a fantastic trainer named Wendy. Then one time when I showed up at the gym she told me she had gone to get the recipe for her kids’ favorite chicken dish, and it turned out to be a recipe from my blog!
So just in case you’re wondering if this can be kid-friendly, Wendy says her kids love Easy Baked Pesto Chicken and gobble it up for dinner. (She serves it with pasta for the kids, but I’d serve with Cauliflower Rice for a tasty low-carb meal.)
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.
- boneless, skinless chicken breasts
- salt and fresh ground black pepper for seasoning chicken
- Basil Pesto (affiliate link)
- cup grated mozzarella cheese
Can you make this with pesto from the store?
If you don’t have a garden that produces basil, you can certainly make this ultra-easy main dish with purchased basil pesto, which is what the inspiring recipe called for.
Want more low-carb dinners with pesto?
If you have more fresh basil or basil pesto left after you make this, check out Low-Carb and Keto Recipes with Pesto for more tasty ideas for using basil pesto!
How to Make Easy Baked Pesto Chicken:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Trim chicken breasts and cut into lengthwise strips. (I save all chicken scraps in the freezer and use them to make homemade chicken stock.)
- Spray casserole dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish.
- Lay chicken strips over the pesto and season with salt and fresh ground black pepper.
- Spread another 1/4 cup of basil pesto over chicken strips.
- Cover dish with foil and bake at 375F/190C for 25-30 minutes, or just until the chicken is barely cooked through. (Don’t cook too long at this stage, or the chicken will be overcooked when the cheese is melted and browned.)
- Then sprinkle 1/2 cup grated mozzarella cheese (or a little more if you like it cheesy) over the top and bake about 5 minutes more, or until the cheese is melted. (If your broiler is separate from the oven, start preheating it at this point.)
- I wanted the cheese to be lightly browned, so after 5 minutes I switched to broil for just long enough to get some color on the cheese.
- That’s all there is to making this easy and delicious low-carb Baked Pesto Chicken!
- Serve hot, and I hope this will become a favorite in your household!
Make it a Low-Carb Meal:
Easy Baked Pesto Chicken would be delicious with Pureed Cauliflower or Cauliflower Rice to cover with some of the delicious juice in the bottom of the dish. This would also taste great with Air Fryer Turnip Fries, Air Fryer Peppers and Onions, Cauliflower Rice with Basil, Parmesan, and Pine Nuts, Lemony Green Beans, or Cheesy Zucchini with Garlic and Parsley.
More Recipe Ideas Using Basil Pesto:
- Pesto Spaghetti Squash
- Baked Salmon with Pesto and Tomatoes
- Pesto Chicken Salad
- Zucchini Noodle Mock Pasta Salad
- Chicken Pesto Soup
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week! This recipe can easily be doubled if you want leftovers to reheat later.
Easy Baked Pesto Chicken
Easy Baked Pesto Chicken is a tasty dinner that you can make with purchased pesto if you don't have any in the freezer.
Ingredients
- 4 boneless, skinless chicken breasts
- salt and fresh ground black pepper for seasoning chicken
- 1/2 cup basil pesto (see notes)
- 1/2 cup grated mozzarella cheese (or more if you like it cheesy!)
Instructions
- Preheat oven to 375F/190C. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces. (I cut the larger ones into 3 strips and the smaller ones into 2 strips.)
- Spray a 9" x 12" (or 8.5" X 12.5") baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish.
- Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken. (I used a rubber scraper (affiliate link) to spread the pesto in the dish and over the chicken.)
- Cover the baking dish with aluminum foil (or use a baking dish with a tight-fitting lid) and bake the chicken for 25-30 minutes, just until chicken is barely firm and cooked through. (Don't cook too much at this point, or the chicken will be overcooked by the time the cheese is melted and browned.)
- When chicken is barely cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese.
- Put dish back into the oven without foil and cook 5 minutes more, just until cheese is melted. (If your broiler is separate from the oven, start preheating it when you take the chicken out.)
- After I melted the cheese for 5 minutes I switched my oven to broil and broiled for a few minutes more, just long enough to get the cheese lightly browned.
- Serve hot. There will be some flavorful juice in the bottom of the dish when this is done, so you may want to serve with rice, Cauliflower Rice, or quinoa to soak up the juice.
Notes
I used my homemade Basil Pesto with Lemon, but you can use purchased basil pesto for this recipe as well.
This recipe adapted slightly from The South Beach Diet Quick and Easy Cookbook.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 450Total Fat 26gSaturated Fat 7gUnsaturated Fat 17gCholesterol 141mgSodium 590mgCarbohydrates 3gFiber 0gSugar 0gProtein 49g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This easy pesto chicken dish would be suitable for low-carb and Keto diets and any phase of the original South Beach Diet. It would be recommended to use low-fat mozzarella for South Beach, since pesto is relatively high in fat. For other low-carb eating plans, full-fat mozzarella would be preferred.
Find More Recipes Like This One:
Use Casserole Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This popular recipe was first posted in 2010 (probably with a photo that would make me shudder if I saw it now.) The recipe was last updated with more information in 2022 and again in 2023.
327 Comments on “Easy Baked Pesto Chicken”
The timing of broiling is different depending on which instructions you read. DO NOT broil for 5 minutes. You will see flames.
Otherwise it was v tasty.
I hate it when I make mistakes, that was definitely a typo! Thanks for catching it, and I have fixed the post. Glad you enjoyed it!
I’ve made this several times and my family and I love it. The only problem is no matter how much I make there’s never any leftovers lol.
This is definitely 5 ⭐️
I’m so glad you are enjoying the recipe. No pressure, but if you haven’t left an official star rating, those are so helpful with Google.
This is so yummy and a family favorite! I’d love to make it ahead to take with us on vacation. Any tips for doing this and freezing it? Thank you!
Hi AJ! So glad you are enjoying it. Truthfully I have never thought about making this ahead and freezing it. Maybe do a test batch before you go to see how it works?
How much would someone need if they wanted to double this recipe?
It would be twice as much of every ingredient, so 8 chicken breasts, as much salt and pepper as you prefer, 1 cup pesto, and 1 cup (or more) Mozzarella.
This dish has been a favorite of mine for years. My family loves it too! I have the recipe memorized and am actually making it right now:)
How fun, I love hearing that! So glad you have enjoyed it!
Can you tell me the wt of the chicken breasts. I am guessing APPX 6 to 6.5 ish oz.
I don’t weigh them but I would say from 6-8 oz. Sorry, I don’t have it any close than that.
Oh, I saw your note about which South Beach Book this was inspired by
So I will try it with 6 to 6.5 oz breasts
I like the ideas of cauliflower rice to serve this with…
That size chicken breasts will be fine. Check it towards the end of the cooking time and take out a bit sooner if it seems done.
Super good recipe, I made this once already and everyone loved it! We are going to make it again tonight!
I’m so glad you enjoyed it; thanks for letting me know!
So good and easy. Chicken is moist and has great flavor. Served over steamed rice with the leftover juices. This recipe is a keeper.
So glad you enjoyed it, thanks for letting me know!
This was delicious! All my family loved it, even the kids. We had it on rice I cooked in chicken stock to add more flavor and protein. Also added veggies. So easy and yummy. Thanks for sharing.
I’m so glad you enjoyed it! Thanks for taking time to let me know.
So simple and easy, yet delicious!!! We served with rice!
So glad you enjoyed it! Thanks for letting me know.
This was easy and delicious!
So glad you enjoyed it!
This was SO Yummy and SO SO Easy! I used a le creuset low sided baking vessel and did not need to add any cooking spray – probably because my homemade pesto has lots of EVOO 🙂
In the finish, first I added cherry tomatoes dotted about to bake with the cheese addtion.
I added some parmesean to the mozz cheese on top and finished it with a broil as you mentioned.
That sauce -OMG with crusty bread for dipping it was decadent. The chicken was so juicy and tender.
I thank you greatly for this simple yet savory recipe! Cheers!
So glad you enjoyed it so much. I love your idea of adding a few cherry tomatoes, and it sounds like you had the perfect baking dish for this recipe!
The chicken is cooked in a delicious pesto sauce that is bursting with flavor, and the aroma of the cooking chicken will fill your home with mouth-watering goodness! Loved your recipe!!
– Jack from Skilletguy.com
Glad you liked it!
I made this tonight for dinner with cauliflower rice & it was delicious 🙂
So glad you enjoyed it!
Can this pesto chicken recipe be made in a air fryer? I just got an air fryer and anxious to use it but if it can be made in the air fryer not sure how long to cook?
Thanks!!
I don’t think a recipe like this with pesto and melted cheese is suitable for the Air Fryer. But if you enter “Air Fryer” into the search bar on my site I do have some amazing Air Fryer recipes.
And I hope you’ll try the baked pesto chicken in the oven too.
Hi
I have made this 3 times and love it very much!! Today I added artichoke hearts, capers, and a few tomatoes. It was so good!
Wondering if you have ever tried to freeze it and if it freezes well?
Thanks so much!
So glad you’re enjoying it and having fun with the recipe.
I have frozen it but to be honest it was many, many years ago. My memory of it is that it freezes pretty well, but truthfully I can’t say for sure!
Absolutely fabulous!
So glad you enjoyed it!
I can’t wait to try this recipe! Do the breasts need to be sliced or can they be left whole, or is it better to slice for flavor/even cooking/etc.? Planning to make it this weekend with salad and garlic butter spaghetti!
Definitely I recommend slicing the chicken like I did for the reasons you mention. Hope you enjoy!
I’ve made this recipe twice and it turned out great both times (once the regular recipe and once pared down for dinner for 2). Easy, delicious, and matches up with any pasta or vegetable side. Great dinner Kalyn.
So glad you’re enjoying it!
Great idea! Kids complained, and scoffed at it, but ended up loving it! It’s a keeper!
Thanks!
I made it with tilapia. It was great.
Oh, I like that idea! So glad you enjoyed it!
This could not have been more delicious! Thank you so much for yet another wonderful recipe! This one may be one of my all-time favorites!!
I made this last night, it is amazing! I used Bandon cheese, and topped with green onion. I laid it over a bed of fresh spinach and quinoa. Definitely will be making again.
So glad you enjoyed! I had to Google Bandon Cheese; sounds yummy!
Going to try this recipe tonight! Can’t wait to try it
Hope you enjoy!
This has become my go-to for a night that I don’t feel like cooking but I still want to eat lol. Seriously, it’s crazy how good this is to be so simple! Thank you so much for this recipe. I’ve made it several times and it always gets compliments.
Made this with chicken tenders and without the cheese (no mozzarella on hand and we paired it with an adaptation of your cheesy cauliflower bake).
Cook time was reduced as the tenders are thinner.
Family says it’s a keeper….they want to have it again!
Thanks for sharing!!
Thanks Lia, so glad to hear it was a hit!
Look yummy! One of my favorite Baked Pesto Chicken, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!
This was very delicious! My picky husband highly approved and I loved that it was so easy to cook. Thank you for sharing!
So glad it was a hit at your house!
Made this with the 6 yr old and 8 yr old I nanny for. They enjoyed helping and eating this delicious meal! Thanks for sharing!
How fun, so glad you guys enjoyed it. I know a few kids who like this!
Any tips on turning the leftover juices into a simple sauce for a side of angel hair pasta?
I definitely think that could work. I’d probably just put the juice into a pan, whisk to make it as smooth as possible, and then whisk in some heavy cream and maybe some Parmesan cheese. You could also add a bit more pesto to the sauce. Hope that turns out well for you!
Cooking is an art, I love it, learning and updating new recipes has always motivated and loved me. Today was a lucky day, Baked Pesto Chicken was great, just follow the instructions and everything else is simple, I know something new, I love that. Thanks for your sharing
Glad you enjoyed it!
I’m curious if you have tried to make this with chicken tenders?
I haven’t, but if they aren’t too thin I think it will work just fine!
Easy and delicious! Substituted grated cheddar because it was on hand. Also added halved grape tomatoes on top of the cheese (the tomatoes needed to be eaten soon). Can’t wait to try it with mozzarella!
So glad you enjoyed! Fun hearing how you switched it up.
Baked Pesto Chicken recipe is great! The ingredients are simple and easy to process, the taste is great, I like that. I just finished it tonight and the result is beyond my expectations. We had a great dinner, all thanks to your recipe. Thanks for sharing.
A great recipe would like to see more.
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That looks delicious! Thank you for sharing the recipe.
It looks yummy!
Thanks for sharing.
The tips and video are really amazing and informative. Cant wait to try it when I get some free time. Looks so Yummy!
My family loved it. Thanks for sharing this recipe.
Hello Kalyn,
Thank you for the recipes;
You make it soo simple to follow 🙂
I will try it for sure this weekend and let you know
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Kalyn, this recipe would be perfect for those cold nights. Looking forward to making this for my family.
Hope you enjoy!
Kalyn, what a delicious recipe! Made it for lunch and loved it!
Glad you liked it Anna!
Kalyn, it looks awesome! So much flavors packed on this recipe that makes this simply irresistible, definitely having this on my table!
Thanks, glad you like it!
Kalyn, what a gorgeous pesto chicken! Your directions make this seem like such an easy approach, too. I would love to make this soon!
Thanks Alyssa; glad you like it!
So glad you’re enjoying it!
This is now my go to recipe for Pesto Chicken. I love it!
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The pesto from Costco says don’t heat? It’s okay to bake it,right?
Yes, it is completely fine. I wish they would rewrite that on the label. It means if you’re using the pesto as a pasta sauce, don’t heat it before you put it on the pasta.
Thank you for sharing the recipe! I will make them immediately for dinner
I found this recipe today and made it for dinner tonight. Definitely a keeper! I will definitely make this again & again! Thanks for the recipe!
That looks delicious. I will do it tonight. Thank KALYN
Sounds wonderful, I’ll try for sure.
Hope you enjoy Mary!
I made this yummy dish, and it turned out so good! Followed the recipe exactly with 2 additions, added fresh minced garlic to Pesto and added 1 tablespoon of balsamic vinegar to the top of the chicken breasts before baking them. And everyone in my family cleaned their plates. Thanks!
Love hearing how you switched it up a bit. So glad it was a hit with your family!
The Kirkland Basil Pesto jar states that the product should not be heated. Can you share your thoughts on this?
Well if I had to guess, I would guess they mean that when you’re using pesto as a pasta sauce, you don’t heat it before you mix it with the pasta. But there is absolutely no reason it can’t be heated when it’s used as an ingredient in a recipe. I have used it that way hundreds of times.
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The pesto from Costco says don’t heat? It’s okay to bake it,right?
Yes, absolutely! That is weird, I think what they mean is don’t put it in a pan and heat it before you put it on pasta. But absolutely can be baked inside over over chicken.
This is very easy to make and it is good but my family loves it best with Tomato Pesto. Thanks
I like that adaptation too!
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I LOVE this recipe, but my chicken is coming out a bit dry no matter how I adjust cook and broil times. Do you have any tips for increasing moisture? Would it help to marinate scored chicken in the pesto to help it absorb?
Thank you for all of your amazing recipes, you have helped me tackle to resolutions – weight loss and learning to cook more – and I couldn’t be more grateful to you!
I might skip broiling or lower the oven temperature if it’s coming out dry. Or you could try using more pesto. Glad you’re enjoying the recipes.
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This was delicious with roasted spaghetti squash! Thank You Kalyn!
I love that idea for what to serve it with! Glad you enjoyed it!
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Have you ever prepared this and froze it? Wondering if it would be better frozen before cooked or after? Wanting to make an easy dinner for a friend who just had a baby. Thanks!
I haven’t frozen it except as leftovers, but if you do need to freeze I think freezing after cooking would definitely be best.
Wondering if you froze before/after cooking and how it turned out?
As I said above, I haven’t frozen it, sorry.
Yummy! Thank you share best receipt!
Do you have the nutritional information?
For a variety of reasons I don't calculate nutritional info, but if you look after the recipe I have suggestions for two ways to get it. (I have been adding that to my newer recipes but didn't realize this one didn't have it, so thanks for asking.)
Made these last night, and all I can say is How easy and good they were. I used Barrilla basil pesto and added extra cheese. Served over brown rice. Def. a keeper
I used 3.3 pounds of chicken because I didn't find any notice of a minimum or maximum amount of chicken to use. I just now popped the dish in the oven for 30 minutes, so I can't report how 3.3 pounds works! I gave the dish only slightly more than 1/2 cup of pesto.
Could you please supply a minimum or maximum amount of chicken to use in this recipe? If you recommend heavier or lighter doses of pesto and/or different cooking times in certain circumstances, I'd appreciate knowing that, too.
Thanks very much, and Happy New Year!
As you can see from the comments hundreds of people have made this with no problem and there is a photo of the cut chicken and every step of the recipe. I think it's a personal preference how much pesto/chicken to use. I don't have any more information to share. I don't weigh the chicken after I cut it it up.
I'm not sure I have reheated it; I don't know if I've ever had leftovers. But I would probably use a a microwave. If that's not an option I'd reheat in the oven in a dish tightly covered with foil.
How would I reheat the leftovers?
I'm making this for company tonight – and I thought with all the fresh tomatoes available now, I would put some sliced tomatoes on the chicken before I put on the cheese!
One of our go to dinners! We just love it and SO MANY MORE of your recipes. You're the best and your site is great! Thanks for sharing with us 🙂
Thanks Sammi; so glad you're enjoying the recipes.
Michelle, so glad you liked it. And I think the idea of artichoke hearts sounds great!
I tried this tonight and OMG yum, one of my new faves for sure! My fiance noted that it's be yummy with some artichoke hearts over angelhair pasta.Thanks for the recipe!!
Hope you enjoy!
I can't wait to try your recipe looks amazing! Also included you in my weekly meal plan this week. http://www.sassymomsinthecity.com/real-food-recipes-round-up-july-21/
Raising Mama, I love spinach in pesto, hope you enjoy this!
So excited to try this tonight! I love homemade pesto…and I usually throw in some baby spinach when I make it at home. It doesnt change the flavor, helps it stay vibrantly green, and my husband and kids dont notice. Perfect summer recipe!
Apologies to Stefanie who left a nice comment saying she liked this recipe and I accidentally hit delete instead of publish! Stefanie, glad you enjoyed it.
I don't really have a lot of experience cooking lamb, but I'm having a hard time imagining it in this recipe. I'd choose a recipe that has beef; that would be an easy substitution. (Just enter "beef" into the search bar.)
Hi Kalyn, is this possible if I use lamb for change chicken ? I have a lot of lamb in my refrigerator but I'm not good at kitchen, looking for simple recipe and I choose this. I need your suggest. Thank you. Love from Indonesia.
Lindi, so glad!
Yay! A hit with the family and even with DH, who usually groans at the idea of chicken again!
Thanks Linda! And may I just say I don't think I've ever found anything with cilantro that I didn't love either!
I just put this in the oven – i hope it is good because it is sure easy. If I don't like the basil, I will try it with the cilantro pesto because I have never found anything cooked with cilantro that I didn't love.
I love this site, btw.
Jennifer, your version sounds great! So glad you enjoyed the recipe.
This was amazing! I kicked it up a notch and added sauteed mushrooms, onion, and garlic before I added the cheese. After everything came out of the oven, I plated it and topped the chicken with diced tomatoes. Delicious! Even my skeptical husband loved it! Thanks for yet another great recipe!
So glad you're enjoying it!
I have made your recipe several times! It is also a hit with everyone, and I have a picky toddler! It is amazing with rice and how the juice gets into the rice! This is again in my oven tonight!
FirstGradeTeacher, so glad you all enjoyed it! And guess what, I was a first grade teacher for 6 years!
I made this tonight for dinner my family Loved it. They want to know when I will make it again. Thanks for the amazing easy receipe
Kalyn – Fabulous recipe! I used pesto from Costco, along with chicken tenderloins and parmesan I also picked up there. Literally takes 5 minutes to assemble and then it just takes time to bake. Made it twice already. Thanks for a super easy delicious recipe!
(BTW, I see no reason to grease the pan. I did that the first time but the second time didn't bother since there is plenty of oil in the pesto.)
Dolores, glad you enjoyed it!
I've had this in my queue for a while now, and finally got around to making it tonight. I served it over couscous with rehydrated sun dried tomatoes and a CSA-inspired green salad. Forty minutes from fridge to table. Yum!
Thank you for this recipe! I used thighs, placed thin slices of tomato over pesto, and added whole wheat panko on pieces for those who requested in last 5 minutes of baking. Delicious!!!
You could certainly serve the sauce over rice or noodles.
I am just about to pull this out of the oven and it smells delicious! I can't wait to try it.
I have a question though, is there anything you can do with the leftover juices in the pan? It seems a waste to through it away.
I'm going to try this out tonight! Thanks. I bought some chicken tenderloins at Meijer and last time I tried OJ and mustard, but I have some pesto in the house this time. I hate cooking but this seems easy to make. 🙂
Love the idea of adding mushrooms to this.
Kalyn. I tried this tonight for the first time and had to come and comment. It was just fabulous! I was surprised at how much I liked the pesto in a jar. Just for the fun of it I added mushrooms cut in half while baking,and of course they turned out wonderful as well. How something so good could still be in Phase 1 is beyond me,but I am so grateful that I needed to comment along with all the other followers. Many thanks for what you do.
I make this almost twice a week! I got my pesto from Costco and get about three meals out of it. My spinach hating boyfriend loves it! Thank you for sharing.
I've been cooking from your blog all week. This recipe and the West African chicken stew were huge hits! I think we will be able to succeed on the SBD, thanks to your great blog, recipes, and photos. The photos are excellent. Thank you!
Holy c@#p this was good! Can't believe I hadn't tried this earlier; it was so good. Thanks for the recipe.
I made this last night for my husband, who claims he only mildly like spesto, and isn't a fan of cheese or baked chicken. Guess who LOVED it?? Ya, that same husband. I asked him if it's a dish I should keep in my repertoire of dishes to make for dinner guests. He, very confidently, said 'YES!' Soooo all that to say, this dish is a total winner!
This was a wonderful dish! We used chicken thighs and it was extremely moist! We are hoping to use tuna next time and see how it turns out!
This has become one of our favorite recipes! I am making it for the 3rd time, and as always, I went to put it in the oven and realized I hadn't covered it with foil. A picture really is worth a thousand words! Thank you for including it and helping me avoid the same mistake 3 times. 🙂
I have found a wonderful sun dried tomato spread, have used it in so many recipes. I would like to add that to the pesto to make an even richer sauce. This recipe is a great idea! Thanks!
Made this last night and served it over quinoa, spooning the juice on top and sprinkling with some fresh Parmesan cheese. The kids absolutely loved it, and it will definitely go into our rotation. Thanks!
I Just wanted to tell you that I found your recipe on Pinterest and we have made it several times. It is a hit with everyone, including my picky 5 year old son! Thanks for a great recipe.
Thanks Maureen; really appreciate it! And so glad you have enjoyed the recipe so much.
Thanks for this easy and delicious recipe! My teenager keeps asking for it! I re-blogged in my "Top 10 Pinterest Recipes" Post!
In the oven right now! Going to serve it over some whole wheat pasta
Marissa, all of those sound good to me!
Has anyone tried adding pine nuts and sun dried tomatoes? What about substituting feta cheese?
So glad you liked it!
Thank you for the recipe Kayln I made this tonight and it was amazing!!! The chicken was cooked perfectly!!!! 🙂
Hi Tessa, hope you enjoy and how fun to hear from someone in Holland!
Hello Kalyn, it's about to go in to the oven. I can't wait.
I found your recipe trough Pinterest, i love that, and fell for the picture. You can almost taste it.
Bye bye from Holland!!
Tessa
Hi kalyn, thanks for your reply. I got 4 kids and during fall we run around a lot because of soccer and karate. So I always have dinner ready to just throw in the oven for a few minutes, or something in the crock pot. I like to cook lots in advance and then freeze. Yes, I know fresh is always better, but sometimes it's just not possible. So I rather do my homemade frozen dinner than junk fast food. 🙂
Tereza, I can't say for sure without trying it, but I am guessing you could make this ahead and freeze. It only takes about 5 minutes to throw it together though, so I don't know if it's that much of an advantage. I would thaw before cooking, so the cooking time would be the same.
Kalyn, I bought some chicken breasts today and tomorrow I am harvesting some basil and making pesto. Here is my question: could I make these and freeze? And like a frozen dish just heat it up and eat it at a later date? If so, how long do you think I need to cook it for so it doesn't get dry? I think these would go wonderfully with some brown rice and salad.
thanks
Bless, so glad you enjoyed it!
I found this recipe a few days ago and finally tried it this evening. Omitted the pine nuts (none in our local grocery) and used shredded daiya cheese instead. Sooooo delicious!!! And unbelievable easy! I will definitely make this again and will try to add the pine nuts. Thanks so much for sharing and I look forward to trying more recipes. Husband and I are on the SB diet; currently we're in Phase #1/Day 4. This meal was definitely rich and gives me hope! 🙂
So glad you enjoyed it! I had some liquid in the pan when mine was done, so for a creamier sauce I might just put that in a small pin, stir in some cream, sour cream, or cream cheese and heat it a little (don't boil it.) I'm not sure how it would work if you mixed one of those ingredients with the pesto before you cooked it, but that might work too.
I made this for my family tonight and it was easy and delicious. My 4 year old even asked for more, which is unheard of. Do you have any suggestions for how I might make the sauce a little creamier? I'm not on a diet (although I probably should be) and I wondered if adding milk or a little cream might work or what you thought about that. We served it over brown rice so it was nice to have the extra sauce from the pan.
Hey Kalyn!
I used your recipe to make pesto chicken the other night. It was delish! Also, I am new blogger (as of this week) and posted my version of this recipe to my site. I mentioned and linked to your recipe and said mine was an adapted version. I think I followed your FAQs correctly. Please let me know if I violated any blogging rules, I hope I didnt. Just want to make sure I am doing everything correctly! http://spokesandsprinkles.wordpress.com/2012/06/06/whats-cookin-good-lookin-pesto-chicken/
Thanks,
Grace
I am making this as I write this! Was in Dean & Deluca and needed a healthy, quick dinner recipe and this came up. Thank you!
Made for dinner and fell I love. I can't believe such a simple chicken recipe tastes so delicious. I'd eat this even if I were not on South Beach. Thanks, Kayln!
Mel, so glad you enjoyed it!
I made this last night…it was amazing. I can't wait to try making my own pesto now!
So glad you enjoyed it. I do love the homemade pesto with some lemon. Ginger might be good too.
Made this last night and everyone was so impressed. The pesto is so much better than store bought. So much great flavors. The lemon is truly the kicker. I wonder how it would taste with a lil ginger.
I chose South Beach to manage my weight so I would not have to count carbs, points, calories, or fat grams, so I don't have that information.
How many carbs are in this yummy recipe?
Sounds delicious!!! Definitely gonna try it soon! I'll let you know how it goes!
Cheryl, I'm sure Parmesan will work.
Kristen, so glad you are enjoying the recipes.
See I'm not the only one who loved this recipe! Recently started Phase 1 of SB and google sent me to your site for recipes. Tried this and the egg muffins and shrimp/green beans this week and my husband loved them too, even though he's not on SB. I guess I was surprised the food could be that tasty. Thanks for all the great ideas and recipes!
This looks terrific, Kalyn. I'd have to use Parmesan, instead, since soft cheeses bother my tum, but I think Parm would be great.
I do think this would be delicious on a panini!
I made this last night and it was so good! I used the weight watchers cheese on top. Loved it : ) Next time when I want to have a little treat, I may put this between two pieces of bread and make a panini sandwich. YUMMY!
Glad you enjoyed it. You're welcome to write the recipe in your own words and post it with your own photo. Or you can use my photo with a link to the recipe on my site (but not the recipe text from my blog.)
Kalyn, I found your blog through Google and as soon as I saw this recipe, I knew it was what we were having for dinner! Is it okay if I post it and link back to you on my own blog? It was seriously delicious!!!
Well, I can hardly wait to try this! I love, love, love pesto and pairing it with the chicken strips just sounds scrumptious!
Amber, that sounds great to me! Thanks for sharing.
Thanks for all of the great recipes, Kalyn! This one has also become a Phase 1 staple for our family.
To turn it into a one-dish meal, I start with a bag of frozen "extra fine" green beans that I run under cold water until just thawed. I drain them, then toss w/ 1/4 to 1/2 cup of pesto, salt and pepper, as well as two thinly sliced, colored bell peppers. Place that mixture on the bottom of the pan, then top with chicken and pesto and bake accordingly. It usually takes around 40 minutes before I add the cheese. YUM!! I think this modification would work with almost any firm vegetable that tastes good with pesto. 🙂
I love the idea of using fresh mozzarella in this!
So delicious! I used sliced fresh mozzarella because it's what I had on hand as well as a little provolone. Turned out really moist and flavorful, definitely will make again.
Personally I would not make this in the crockpot. I think the pesto would separate and get greasy. Plus it only bakes for about 30 minutes and I think the browning of the cheese adds a lot to the dish.
This looks so yummy! Do you think this meal would work well in the crock pot?
I love this recipe – it's a staple at our house, especially on busy nights. Great over pasta (if you're not on SB, of course) but also works with roasted veggies.
WoW! I made this tonight and it was delicious!!!! I threw in some grape tomatoes at the last 5 min mark just to get more veggies in my husband's belly and yum yum yum!!! Thank you!
I love pesto and am thinking of featuring pesto spaghetti…its pretty delicious. Thanks for this great idea! I hope you can check out my recipe blog too!
CJ and Paula, glad you like it.
In the FAQ (at the top) I talk about why I don't provide nutritional information.
Lynn, cooking can definitely be fun!
Oh Kalyn, bless you! I just started SB (doctor's orders) and you have inspired me beyond belief. I want to cook, grow herbs and make meals special, nothing I ever wanted to do before. This looks so delicious and easy, it seems like cooking can be fun! ~Lynn
I didn't see the nutrition info. Did I miss it?
Thank You
Only 3 ingredients? I'm in.
Oh my gosh. Super easy and extra delicious. Perfect for weeknights but even better for entertaining.
Cheryl, you are sweet! I am not a genius in any way, but I do think I have a little talent for looking at a cookbook recipe and seeing how it can be adapted to being just a little bit better, if that makes sense.
I can't think of a single person who wouldn't LOVE this. It's gorgeous, too, so would make a wonderful dish for guests. You are a genius, Kalyn.
Lauren, hope you enjoy it!
I was directed her by EA (Spicy RD) and a comment on my blog, love this recipe though I may have to forego the cheese for 1 cheese-hating (but pesto loving) child.
Mmm…Looks so yummy Kalyn!
Thanks Deborah. It is really tasty, especially with homemade pesto.
This has my mouth watering at 8 in the morning!!
I've found myself bookmarking so many of your recipes. I think I'm just going to come to your website and browse around when its time to do meal planning. Thanks so much!!
So, so happy to hear it was such a hit!
LOVE IT!! I was afraid my 3 year old daughter would not like it because it has "eeeww green stuff" on it. She doesn't like green stuff.
The WHOLE family loved it. Our 15 mos old, 3 year old, and both of us. MY 3yr old daughter said "MOM you should make this ALL of the time!"
What a nice idea to sprinkle with tomatoes. I must try that version.
This recipe is so delicious and easy!! I used store-bought pesto, and after cooking for about 20-25 minutes, I sprinkled diced Roma tomatoes over the chicken and then sprinkled on the cheese. The tomatoes added a nice flavor and made the dish more colorful. Definitely making this again!
Elle, so glad you're enjoying it. (And lucky you to have kids who like pesto!)
This is one of my kids' favorite recipes now since the first time I made it.
Thanks Kalyn!
Rachel, glad you liked it. (I was curious about whether you completely omitted parmesan, including in the pesto, or just the extra on top?)
I made this recently without the parmesan cheese and it turned out very good. Will definitely be making again!
Nicole, thank you!
Thank you so much for your awesome recipes! You rock!
Tiffany, so glad you like it! And I love that idea of adding some asparagus.
LOVE this recipe!!! I have already made it twice this week… once just as you posted it and the second time I added asparagus around the dish and it too was AWESOME! but gives it a bit of a different flavor. Thanks for posting=) BTW found it on Pinterest
The liquid is a combination of broth from the chicken and some oil from the pesto, but I don't remember it being overly oil.
Yes I have made pesto and frozen it, although I don't remember if I used previously-frozen pesto for this.
This looks really good, but I can't quite see from the picture – is the liquid in the bottom oily or is it more like a broth?
And, frozen basil isn't nearly as good as fresh, it's one of the herbs that just doesn't freeze or dry well. In fact, it turns black unless steeped in oil.
Do you make the pesto first, then freeze that? I've never tried doing that, and I hate bottled pesto…
Cherilyn, so glad you liked it!
I had never had pesto but do love basil so I figured I'd give it a try. I actually made 2 dishes of the same for my once a month freezer cooking and it turned out perfectly. So easy to prepare, then throw in the oven for a busy day – thanks for the great recipe!
JillyBee, thanks for the nice thoughts about the blog. You are welcome to share my photo of the dish with credit and a link to the recipe on my blog. However, I can't permit people to copy my recipes and post them in other places on the web; that screws up my results in search engine rankings.
Of course if you make the recipe yourself and take photos you may then re-write the recipe in your own words and post it; crediting me as the source. Thanks for asking. I think what I've outlined here is pretty much what most food bloggers permit.
Kalyn,
First off, you have a beautiful site. I found this recipe and had to try it! Fantastic! Question: I have started sort of a personal blog of recipes to share with family and friends. So far, all recipes are my own but I would like to add this (with full credit to you of course, can I and if I do should I link back to your site? Not sure how this works but would love to share this.
Jill
Micki, glad you like it!
I just started SBD and stumbled across this recipe looking for new chicken ideas. I left off the cheese and placed the chicken on a bed of field greens with fresh tomatoes and mozzarella for a SBD phase 1 twist on caprese. YUM!! Thanks for the recipes!
Nicole, so glad you liked it!
Oh. My. Word. That's all I can say about this! I will be freezing pesto made from the plethora of basil in my garden just for this recipe.
Chad, so glad you liked it!
This was a delicious way to use the basil from my garden. My only change was to add some cherry tomatoes. They really complimented the basil and mozzarella. Thanks for the recipe!
Anna, you're welcome, and I do hope the blog will be helpful. Hang in there and I know it will work!
Kalyn,
Today is my second day of Phase 1. First time on SBD ever! I made this for dinner last night and it was DELICIOUS!! You saved my night (family gathering with tons of fried goodies). Tonight I'm trying your squash casserole and for breakfast I'm going to make the broccoli egg dish that reminds you of Grandma Denny.
Thank you, thank you, thank you. I truly feel that your blog will pull me through and help me immensely.
Melissa, thanks for that nice feedback. I to hear that you're enjoying the recipes.
I come to your site over and over again, week after week…I'm a very picky eater trying to find healthy recipes for my family! Thank you so much for all you share with us!
This chicken is on this week's menu!
So glad you are enjoying the recipes, and good to know that the menu suggestions are helpful too.
This was just the latest of the MANY recipes that I've tried from your site and it didn't disappoint! I really appreciate when you make the suggestions on what to serve the dish with. Really helps to plan my menu. Thanks so much!
Linsey, so glad you enjoyed it!
So good and so easy! Love this one! I am not a huge chicken fan, but this recipe was perfect! The chicken was super moist and well seasoned. I will be adding this to my regular rotation!
Lynne, I love the sound of your variation; thanks for sharing!
We LOVE this recipe, and we made it again last night. We altered the recipe slightly, and it was phenomenal! We put the pesto/chicken/pesto in the pan, and then we layered on thinly sliced onions and red bell peppers. We served it over quinoa, and it was to die for! Thanks, Kalyn!!!
Emily, so glad you enjoyed it!
I LOVE THIS RECIPE! So much so that I featured it on my nutrition blog- gowellnessu.com 🙂
That Girl, so glad to hear you liked it!
I've been eyeing this recipe for a long time and finally tried it tonight! It was to die for! The only thing I added was a pinch of parmesan cheese. My husband who is a chicken hater asked me to pack the leftovers for his lunch 🙂
Thank you Kalyn, heaven sent!
Keri, that does sound good! Glad you are enjoying the recipe.
My husband has made this twice now and it is oh so good! Goes great with rice and asparagas…especially when you drizzle some of the sauce from the chicken over the rice 🙂
Thanks so much for sharing!
I've run into quite a few other Kalyn's since I've been writing the blog (even some with the same spelling.) Always surprises me because it seems like a rather uncommon name.
This looks great! I might have to try it next week…
(PS My daughter's name is Kaylin!)
You're welcome, good idea to use the electric roaster!
Altering for 14 people-
I ended up using my electric roaster on 325 because my oven was being used for roasted veggies. It didn't have the nice brown top, but it turned out delicious and everyone loved it!
Thank you!
I would definitely use 2 pans.
I made this recipe and it absolutely delicious and wonderfully easy! It's so great, I am making it again, two weeks later, for a different set of guests. I am wondering if you have some suggestions for how to double the recipe? It looks like I will be serving 12 ppl. Would you pile more chicken into one pan and cook it for longer or use two pans? Not sure and I don't want to make the chicken tough. Thanks!
Amy, so glad you liked it!
Another wonderful recipe – all three kids and hubby really enjoyed it! Thanks!
This one is so easy…and now I have pesto in my freezer for another meal too! Very flavorful and loved it! You are making my family happy 😉 LOL
Jen, thanks. So glad you're enjoying the food.
Wow. This was so easy and so delicious. As I ate this, I marveled that I'm on a diet at all. Excellent with your roasted broccoli and mushrooms. Thanks again.
Stephanie, glad you liked it, and I can imagine this would be great served over pasta!
This was wonderful. We're not super low carb so we served it on a bit of rice pasta. It was sooo tasty that my hubby said it could replace our Friday night "treat" meals (pizza, nachos, etc). Wow!
Thanks a lot!
Steph
Marisa, thanks! It was definitely a good one.
Your recipes never cease to delight me and this is yet another winner! Can just imagine the flavours from the pesto & cheese.
Roy, that's great! So glad to hear it was a hit.
I made this tonight wondering if the wife and kids would eat it. (I knew I would, LOL) When I pulled it out of the oven my wife and 10 year daughter asked me what it was. They both looked at it and made faces but the truth was on the plate. Both had eaten it before I had finished mine. (This is the best evidence of it passing the test!) It really is delish! Thanks!
Mini, so glad it was a hit (with you *and* Dan!)
I made a pan of this last night (supposedly for lunches this week), but as it cooked, Dan said "is that dinner?" No… chili is dinner, this is for lunches. The response "I can't wait for lunch!!!"
It was delish and nutrish. 🙂 A perfect combo with my new fave, the raw kale salad and some fresh green beans. Yum!
Thank you for keeping this blog… my inner foodie doesn't have to do battle with my need to be on a low glycemic diet. 🙂
Sandy, so glad you liked it! (And how I wish we had Trader Joe's in Utah!)
Kalyn:
I made this last night, using Trader Joe's (Trader Giotto's) Pesto alla Genovese Basil Pesto. It was easy, fast, juicy and flavorful!!!
Today, reheated pieces were absolutely scrumptious!
This is a definite keeper and especially because it's South Beach inspired.
Thanks for your wonderful blog and delicious recipes!
That looks like a great way to enjoy some pesto!
Heidi, so glad you liked it.
PS – I used prepared pesto, Buitoni, because the Florida heat has been brutal on my basil plant.
This was deeeelicious! My husband and I decided it was "company" food. I made steamed cauliflower as a side, but broccoli would probably be a better "green" visual. Another winner!
Anonymous, I haven't seen that either, but you're right, it sounds perfect for this! Hope you like it.
I bought some Monterey Jack cheese with pesto today at Sam's Club; perfect in this recipe. I can think of lots of ways to use it. I'd never seen pesto mixed in with cheese. It was $5.99lb and the smallest chunk was slightly over $6.
Kisha, so glad you liked it!
Today was my first day on your blog. This post stood out to me as some friends brought over several basil plants from her garden yesterday. I had half of a left over roasted chicken in the fridge so I threw this recipe together – so delicious! I could tell that my boyfriend really liked dinner tonight. I served it with creamy spaghetti squash. Thanks!
Susie, love the sound of walnut pesto! I bet it will be great on this.
Kalyn-looks like anothe winner! I just made some Basil Walnut pesto for the freezer. This will be the recipe I use it on!
Amy, thanks! I'm kind of missing those kids at this time of year. This was indeed very tasty (and gluten-free too!)
Hi Kalyn!! Every time I read your blog I think about all the kids that were lucky enough to have you as a teacher. I used to teach elementary school, too, and can always spot someone with 'the gift.' You've got it.
I'm with everyone else – simple to make and too delish to pass up!
Pam, you're welcome, and glad you liked the soup!
Wow – that looks wonderful. I think chicken and pesto go so well together.
Thanks for the soup recipe – we all loved it!
A. Hancock, so glad you enjoyed it. I love your idea of eating the sauce over artichoke hearts, brilliant!
Linda, hope this turns out to be a good way to use some of your extra pesto! (Too much pesto – that's a good problem to have!)
I've got way too much pesto to us and this looks like a delicious and quick way to use some of it.
We had this for dinner last night and it was really wonderful! The flavors were bright but not overpowering. My husband enjoyed the sauce over some pasta, but I just had it with a side of steamed artichoke hearts. Delicious!
TW, you must try making pesto from scratch! It's like the difference between bottled salad dressing and homemade; the bottled kind can definitely be good, but the homemade is just a little better! Plus you can add extra things, like the lemon I always put in mine.
Wow, that looks mouthwatering! I really have never made pesto from scratch, but there is so much basil available at the farm, I should it a try before the season concludes.
Ritters, hope you like it, and good luck for continued success on the diet. So happy to hear my blog has been helpful for you.
Yummy I guess this is what we will be having tomorrow night for dinner. Every single one of your recipes we have loved. Starting our fourth week on SB and I think we owe a lot to you for having wonderful recipes to try. Thank you!
GottaHaveJC, glad you liked it. Pesto is delicious stuff!
Wow! I have always wanted to try pesto but never had the nerve to! This is an awesome recipe! I love pesto! Gonna be on my shopping list for a long time to come! Thanks for this recipe! Great!
I've been posting these comments with my phone, so sorry if I have not been replying. I'm glad this sounds good to people. I do add lemon juice to my pesto, so that might be why it stays brighter green. That's the only thing I can think of that might make a difference.
Every time I use my homemade pesto in a baked chicken dish, it turns out looking more brown than green. I've had to resort to jarred pesto *gasp* for the baked dishes and use the homemade for pasta, etc. What's your secret to keeping your homemade pesto green in your baked dishes?
This looks great, and I love the simplicity! Pesto and chicken is such a great combo.
Wow, this looks great. I've been stuck in a rut with chicken lately… this looks different but so easy too!
Yikes! I've still got pesto in my freezer from last summer!
I am definitely going to try this! I love pesto, and so does my boyfriend, so this will surely be a winner at our table!
I just made pesto yesterday and can't wait to make this recipe. Has anyone tried adding veggies to cook with the chicken?
Brenda, hope you will enjoy it.
Looks delish! I think that package of chicken in my fridge is going to become this dish tonight! Can't wait! Brenda C
Maureen, thank you! I couldn't imagine how this would taste nearly as good with the whole chicken breasts. It was the first thing I thought of when I read the recipe.
Kalyn, I just marvel at the ideas you come up with, like cutting the breasts lengthwise into thinner strips. Such a simple solution but so worthwhile in this recipe. Can't wait to try it.
Thanks, Maureen
So happy people are liking this, and glad to hear that some of you have pesto in the freezer.
Joyce, I think this would be great with cilantro pesto (I love cilantro myself!) I might use a different cheese with cilantro. Let us know what you think if you try it.
How do you think this recipe would work with a cilantro pesto (something I can eat right out of the jar)?
Wow looks fabulous, bet it was delicious!
Between the cheese and the pesto, this is basically my ideal comfort food!
This looks too simple and delicious NOT to try!! I have pesto in the freezer along with chicken, hehe =)
I just saved this in my "chicken" file. It looks amazing!! We eat chicken A LOT here and I love this! Thanks!
Lydia and Gudrun, it was so good and so easy!
ok, this chicken dish looks shockingly easy! Will have to add this to our repertoire, great idea.
When I looked in my garden today, I realized that after a difficult summer, I have just enough basil to make one good-sized batch of pesto. Hooray! This is just the kind of easy recipe I like to have in my repertoire.
Kristin, if you like pesto, you'll like it!
Jane, sounds like you have pesto in your future! Yes, cheese must be browned. It's a rule!
We were at our son's home for dinner this evening. His wife has a huge garden and I came away with a huge bouquet of fresh basil. I like your recipe and I agree…cheese needs to be lightly browned! Yum!
I love the South Beach Diet Cookbooks myself, but have never trid this particular recipe. Looks amazing with so much flavor. Must try soon!!!
Thanks Lori. I have to say, I do love having those herbs and things like pesto in the freezer when it's winter. Kind of keeps the flavors of summer around a bit more.
LOVE easy and delicious ideas like this. Sometimes simple is best, right? I really wish I would think to freeze spices like you do– so convenient!
I do love the idea of using coriander (cilantro) chutney in a recipe similar to this. Sounds fantastic.
this looks amazing. I do something similar …by cooking the chicken in Indian Coriander chutney. And then top it with paneer and mozzarella 🙂 if you like coriander you sure to love it!
Thanks for posting this. Can't wait to get my hands on some basil before it finally says good bye for the season