Light and summery baked pesto chicken is a fantastic weeknight (or weekend) meal! It’s super simple but packed with flavor and only takes 10 minutes to prep before popping into the oven. Plus, it’s naturally gluten-free.
It tastes particularly delicious with Caprese salad with fresh basil, but also goes well with quinoa, pasta, green salads – actually with everything!
Roast chicken with homemade pesto sauce
This Oven Baked Chicken recipe is perfect to have in your pocket on busy weeknights. It doesn’t require many ingredients or prep time and is extremely versatile.
I love just brushing some sauce over the chicken and tossing it in the oven to bake. It’s so easy to make and tastes delicious.
(Use an ovenproof meat thermometer so you know exactly when to take it out of the oven—this will ensure it doesn’t overcook or dry out!)
The homemade pesto sauce is really easy too. All you have to do is put some ingredients in a food processor and blend. However, you can use store-bought pesto if you prefer or to save time.
recipe ingredients
Here’s what you need for this easy baked chicken recipe:
- Boneless, skinless chicken breasts and/or thighs (You can also use bone-in skin chicken, but you only need to cook the chicken 5-10 minutes longer.)
- fresh basil
- pine nuts
- grated parmesan
- Garlic
- Extra virgin olive oil
- salt pepper
And whatever you choose to serve with your Pesto Baked Chicken! I’ll share some side dish inspiration later in this post.
Hot Tip: Prepare extra pesto to save for later, then use it in these veggie pesto pasta or pesto baked salmon!
How to make baked pesto chicken
To make this baked pesto chicken, you first need to make the basil pesto sauce. Luckily, it’s super quick and easy! (You can skip this step if you’re using store-bought pesto.)
Place fresh basil, pine nuts, grated parmesan and garlic in a food processor. Then pulse until the mixture has a pasty consistency.
While the food processor continues to run, pour in the olive oil until the mixture becomes smooth. Season with salt and pepper.
Next, place the chicken in a large bowl or ziplock plastic bag. Season with salt and pepper. Then add half a cup of pesto and toss the chicken in it. (Save the rest of the pesto to serve over the chicken after cooking, or save for another dish.)
Place the pesto-covered chicken on a baking sheet lined with parchment paper or a silicone baking mat. Make sure to arrange it in a single layer so the chicken pieces don’t touch.
Bake the chicken at 375 degrees Fahrenheit for 20 to 30 minutes, depending on the size of the chicken. (The center of the largest piece should reach an internal temperature of 165 degrees Fahrenheit.)
Let the chicken rest for 5 minutes, then serve with the remaining pesto sauce (and any side dishes you want)!
What to serve with pesto chicken
This is a super versatile main course that can be served with practically anything! Here are some side dish ideas for inspiration:
storage tips
To store this baked chicken with pesto, first allow it to cool completely. Then store in an airtight container in the fridge for up to 4 days.
What kind of chicken should I use?
I recommend using boneless, skinless chicken as it cooks faster and is easier to dice for use in salads, pasta, etc.
Bone-in, skin-on chicken can also be used, but will take about 5-10 minutes longer to cook.
Can you freeze homemade pesto?
Yes, homemade pesto freezes well! I highly recommend freezing the pesto in an ice cube tray (so you can freeze it in batches rather than in one big block).
Once the cubes are frozen, take them out and place them in a freezer safe container to save for later.
Can I use store bought pesto?
Yes! You can use store-bought pesto for this recipe. Just substitute 1/2 cup of store-bought pesto for the homemade pesto.
I find that the homemade pesto tastes a little fresher/herbal and has a bolder green, but store-bought pesto is a great shortcut.
I hope you get a chance to try this simple, delicious dish! The Ready Baked Pesto Chicken Recipe is at the end of this post. Enjoy!
More chicken recipes to try:
Baked Pesto Chicken
Light and summery baked pesto chicken is a fantastic weeknight (or weekend) meal! It’s super easy, quick to make and full of flavor.
preparation time
15 minutes
cooking time
20 minutes
total time
35 minutes
Ingredients:
for the pesto:
-
2 packed cups fresh basil
-
1/3 cup pine nuts
-
1/3 cup grated parmesan
-
2 cloves of garlic
-
1/2 cup extra virgin olive oil
-
salt and pepper to taste
for the chicken:
-
1.5 pounds boneless, skinless chicken breasts or thighs (or a mix)
-
salt and pepper to taste
Instructions:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- For the pesto, combine the basil, pine nuts, parmesan and garlic in a food processor. Pulse until all ingredients are finely chopped and a paste forms. With the food processor running, stir in the olive oil until the pesto is smooth. Season with salt and pepper.
- To prepare the chicken, place the chicken in a bowl or Ziploc bag with a pinch of salt and pepper. Add 1/2 cup of pesto (save the rest for serving or another purpose) and rub in to coat the chicken with the pesto.
- Arrange the chicken on the prepared sheet and bake until the internal temperature reaches 165 degrees F, 20 to 30 minutes depending on the chicken cut and size.
- Leave to rest for 5 minutes before serving with the remaining pesto.