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Easy Baked Pesto Chicken

The juiciest, simplest and most delicious chicken you will ever make!


Easy Baked Chicken Pesto (full recipe is on my website: HungryHappens.Net)

♬ original sound – Stella Drivas

Want to know the best parts of this recipe? How about only 3 ingredients? How about the preparation? You are simply rinsing, drying and slicing your chicken breasts into three thick strips. That’s all. You can use thighs here too.

The pesto I used on this day is my tried and true Gotham Greens from Whole Foods. Update: By popular demand, I am including my new pesto recipe below… It is fantastic and flavorful!

baked pesto chicken pre bake

Baking this dish is a no brainer. And the bonus here is that it makes the chicken SUPER juicy and tender.

baked pesto chicken close up melted cheese

This is definitely a winner winner chicken dinner and please all the family and friends in your life. I served mine with some rice and poured the baking dish juices all over – chef’s kiss!

baked pesto chicken being served

I also use this same method with my salmon, which happens to be my favorite. I slather the salmon with a thick layer of pesto and then top that with a parmesan cheese and breadcrumb mixture. Nothing beats it. Again, time and taste are terrific here.

Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate! LOVE YOUR LIFE!

baked pesto chicken in baking dish


Easy Baked Pesto Chicken

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Course Entrees, Main CourseCuisine Italian

Prep Time 5 minutes Cook Time 25 minutes Total Time 30 minutes

Servings 4
Calories 441kcal


  • 4 chicken breasts
  • salt and pepper to taste
  • 3/4 cup mozzarella shredded
  • 1/2 cup pesto

US Customary – Metric


  • Preheat oven to 375 F.  
  • Slice your chicken breast into thick large strips.  Depending on the size of the piece, slice into three or two strips. Season all the strips, front and back, generously with salt and pepper.
  • Spread half of the pesto all over the bottom of your baking dish.  
  • Transfer the chicken to the dish in an even layer. Scoop the rest of the pesto on top and spread out with a brush or spatula to coat. 
  • Cover the dish with aluminum foil and bake for 20-25 minutes.  Uncover and sprinkle with your mozzarella.  Place back in the oven until cheese is melted.  Don’t over bake… you want juicy meat. Internal temperature of meat should be 165 F. Top with chili pepper flakes.


You can also use pre made pesto from a jar – you will need 3/4 cup.
Serve with rice and veggies and top with some chili pepper flakes.


Calories: 441kcal | Carbohydrates: 3g | Protein: 54g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 164mg | Sodium: 684mg | Potassium: 852mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 835IU | Vitamin C: 3mg | Calcium: 167mg | Iron: 1mg