Baked Pesto Chicken is my answer when I stand in front of the fridge at five o’clock wondering what to cook.
I first made this on a chaotic weeknight using just what I had in the fridge. I mixed pesto with mayo and topped it with panko for a crispy crust my kids actually ate. This baked pesto chicken saves me on busy evenings when takeout sounds easier.
Ingredients for Easy Baked Pesto Chicken
Gathering ingredients for baked pesto chicken is simple. I keep these staples on hand because they create a rich coating that keeps the meat moist.
- 4 chicken breast halves (1.25 pounds)
- Salt and pepper
- 1/3 cup mayonnaise – I recommend full fat mayo for the best moisture
- 1/3 cup basil pesto – My preference is a fresh refrigerated brand
- 3 tablespoons breadcrumbs (panko is best) – In my experience, panko gives the best crunch
Step-by-Step Instructions
I recommend using a meat thermometer for this recipe. It guarantees juicy results every single time.
Step 1: Preheat your oven to 425 degrees F. Coat a baking sheet with nonstick spray and line it with foil.
Step 2: Pat each chicken breast dry with paper towels. Sprinkle all sides with salt and pepper.
Step 3: Stir together the mayonnaise and basil pesto in a small bowl. Spoon the mixture over the top of each chicken breast.
Step 4: Sprinkle the panko breadcrumbs over the pesto layer. I usually use three tablespoons total to get an even crust.
Step 5: Bake for 20 to 25 minutes until the crust is golden and the chicken reaches 165 degrees F.
What to Serve with Easy Baked Pesto Chicken
This chicken pairs well with sides that balance its rich basil flavors and crunchy topping.
Garlic Butter Chicken with Bowtie Pasta: A simple buttery pasta that pairs perfectly with the rich coating.
Texas Roadhouse Seasoned Rice: Fluffy rice makes an easy base that soaks up extra pesto juices.
Easy Green Bean Casserole: A classic vegetable side that brings a crispy texture to your plate.
Greek Chicken Quinoa Bowl: A fresh quinoa bowl adds great crunch and nutrition to your meal.
Storage & Serving Tips
Store leftover baked pesto chicken in an airtight container in the fridge for up to three days. I do not suggest freezing it because the panko gets soggy when thawed. If you have extra unused pesto, try making this Pesto Chicken Flatbread later in the week.
To reheat, place the chicken in a 350 degree F oven for about ten minutes. I recommend the oven over the microwave to restore the crispy texture. Use any leftovers to build a quick Chicken Pesto Sandwich for lunch.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well but may need a few extra minutes of baking.
Can I prep this ahead?
You can spread the pesto mixture on earlier, but wait to add the panko until right before baking.
Is there a substitute for mayo?
Greek yogurt works for a lighter option, though the crust will be less rich.
Conclusion
This easy baked pesto chicken proves a great dinner does not require hours of prep. You can get a satisfying meal on the table with minimal effort. Grab some chicken and try this method tonight.
Easy Baked Pesto Chicken
Ingredients
Equipment
Method
- Preheat your oven to 425 degrees F. Coat a baking sheet with nonstick spray and line it with foil.
- Pat each chicken breast dry with paper towels. Sprinkle all sides with salt and pepper.
- Stir together the mayonnaise and basil pesto in a small bowl. Spoon the mixture over the top of each chicken breast.
- Sprinkle the panko breadcrumbs over the pesto layer. Use about three tablespoons total to get an even crust.
- Bake for 20 to 25 minutes until the crust is golden and the chicken reaches 165 degrees F.
