This quick, easy, Baked Pesto Chicken recipe comes together in about 30 minutes! Can’t beat that. I love it because I almost always have these ingredients on hand so it’s a good last-minute dinner. Originally published September 24, 2015.
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Have you ever fasted? I’m LDS, and we fast for 2 meals on the first Sunday of every month.
Here’s how you know you’re fasting:
- Somehow, everything smells like chocolate doughnuts.
- The chewed-on crusts from your kid’s abandoned sandwiches suddenly look like the most delicious food you have ever seen in your life.
- The smell of the crock pot that you inevitably prepared feels like it is actually going to knock you out.
It’s kind of pathetic how hard fasting is for me. If I’m not being careful, I get super grumpy and lethargic. Only 2 meals! Fasting is not easy…but it is a choice.
I recently read a story about a girl who trained herself to “not think about food” every day until school was over so that she could focus on not failing out. She’s an American, and she grew up hungry. It was not a choice for her.
And it’s not a choice for way too many kids in our country. I can hardly believe this, but 3 out of 5 elementary teachers say they regularly see kids come to school hungry. When I originally posted this, I was supporting a campaign through Safeway stores to help fight childhood hunger. Today, I want to highlight the incredible work of No Kid Hungry, a national campaign working to end childhood hunger in America. Their mission is simple but powerful: to ensure every child gets the food they need to grow up healthy and strong. It´s easy to make a donation through their website, or there are many other ways you can get involved. Because no kid should go without food, right?
This pesto chicken recipe is the perfect last-minute dinner!
Do you forget about dinner every? single. Day?? Me too, and food is literally my job. Getting actual healthy food on the table fast is a challenge when I’ve spent several hours researching pie. Chicken breasts are every busy person’s solution to cheap, tasty protein. They’re a perfect canvas for whatever flavors you throw at them. I love the simplicity of this one, a FOUR ingredient main dish. It’s rich, flavorful, crispy, and takes no time at all. Steam some broccoli or throw a bagged salad together, and dinner is done.
Baked chicken pesto recipe ingredients
Like I said–FOUR ingredients. That’s my kind of recipe. Here’s a quick list of what you’ll need to make this pesto chicken. Jump to the recipe card at the bottom of the post for more details.
- chicken breasts
- mayonnaise
- panko breadcrumbs
- basil pesto
How to make pesto chicken
I used Best Foods mayonnaise in this recipe. It’s a classic: you’ve heard about putting mayo on poultry, right? I’ve even seen recipes for Thanksgiving turkeys that call for mayonnaise. I’m telling you, it’s amazing and makes the chicken so moist.
I mixed it with pesto first and sprinkled some panko on top, which added such great flavor and the perfect crunch. These are things I always have in my kitchen, so it’s a perfect crap-it’s-5pm-again-where’s-dinner meal. I also included a little recipe for some pasta I made on my second trial. There aren’t any pictures, but it was so good that I didn’t want to forget what I did.
Baked pesto chicken variations
Make this easy dinner your own! Here are a few ways to switch it up.
- Use a different kind of pesto. You can make your own red pepper pesto, sun dried tomato pesto, arugula pesto…the choices are endless.
- Switch out your protein. The pesto mayo and breadcrumbs would also work great on top of tilapia, cod, or another simple white fish.
- Try a different grain on the side. I love this chicken with a simple pesto pasta (notes included in the recipe on how to throw this together!) but you can make it with rice, cauliflower rice, quinoa, farro, you name it.
What to eat with basil pesto chicken
I love serving this pesto chicken with a quick and easy salad or veggie side. Here are some of my favorites!
Fresh Coleslaw with Lemon and Herbs >> this is hands down my favorite coleslaw!
Aunt Joy’s Creamy Cucumber Salad >> a favorite recipe from my husband’s family
Easy Broccoli and Bacon Salad >> everyone loves broccoli salad! Especially with BACON
Easy Roasted Broccoli >> probably my favorite way to eat broccoli!
Sauteed Carrots and Shallots with Thyme >> you’ll never see carrots the same way again
Oven Roasted Asparagus with Balsamic Browned Butter >> roasted asparagus has SO much flavor, and I can’t ever resist browned butter
Orzo with Spinach and Roasted Red Peppers from the Recipe Runner
Loaded Baked Potatoes from Spend with Pennies
Air Fryer Sweet Potato Fries from Love From The Oven
How to store chicken pesto
Leftovers can be stored in the fridge for 2-3 days. I don’t recommend freezing pesto chicken; the texture of the panko will get soggy. This is an easy one, so just make it fresh when you’re in the mood for a quick weeknight dinner.
To reheat, place the chicken in a 350°F oven for about 10–15 minutes, or until warmed through. This helps maintain the crispiness of the panko. You can also reheat it in an air fryer for a few minutes for extra crunch. Microwave if you must, but just know that the coating will be much softer.
Other easy chicken recipes!
Prosciutto Wrapped Chicken with Asparagus >> one of the top recipes on The Food Charlatan!
Garlic Lime Chicken >> one of those delicious, stupid-easy recipes :)
The Chicken Fajitas Recipe That Changed My Mind >> tender juicy blackened chicken, partying in your tortilla with perfectly cooked peppers and onions and a big scoop of guac
Chicken Shawarma >> juicy, garlicky, and spiced like it’s been on a tour of the Middle East…but actually made in your kitchen in 45 minutes, tops
Slow Grilled Mustard Chicken >> this is the perfect summer dinner. Don’t turn on your oven!
Healthy Sweet and Sour Chicken from Crème de la Crumb
Brown Sugar and Garlic Barbecue Chicken from Yellow Bliss Road
Holy Yum Chicken from Table for Two
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Easy Baked Pesto Chicken
Ingredients
- 4 chicken breast halves, 1.25 pounds
- salt and pepper
- 1/3 cup Hellman’s, Best Food’s Mayonnaise
- 1/3 cup basil pesto
- 3 tablespoons breadcrumbs, panko is best
Instructions
- Preheat your oven to 425 degrees F. Coat a baking sheet with nonstick spray (lay some foil down first for super easy cleanup!)
- Pat each chicken breast dry with a paper towel. Sprinkle all sides with salt and pepper.
- Lay the chicken breasts on the baking sheet a few inches apart from each other.
- In a small bowl, stir together the mayonnaise and basil pesto. Spoon the pesto on top of the chicken, trying to keep it from sliding off the edges. You don’t need to use all the sauce (try not to contaminate what you don’t use so you can serve it with the cooked chicken).
- Sprinkle the top of each chicken breast with a good amount of panko bread crumbs, I used at least 3 tablespoons total.
- Bake at 425 for about 20-25 minutes. I highly recommend a meat thermometer, you want to get it to 165 degrees. Juices should run clear.
- Remove from the oven and serve immediately!
Quick Pesto Pasta (optional)
- Cook 1 pound of pasta according to package instructions. Drain and add 1/2 stick butter, 1/4 cup pesto, 1/2 teaspoon garlic, 1 teaspoon salt, 1/2 cup pepper jack cheese, and pepper to taste.
