Pesto Chicken
Teresa Ambra
Pesto Chicken is outrageously good! This delectable 3-ingredient recipe uses chicken, pesto sauce and parmesan cheese. Quick, easy, economical, and scrumptious! Perfect for week-night, company or holiday dinners like Easter or Mother's Day. Gluten free.
Prep Time 5 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 5 minutes mins
Course Chicken Main Dish
Cuisine Italian
Servings 4
Calories 283 kcal
4 oz. pesto sauce 1/2 to 2/3 cup Italian cheese blend mozzarella, parmesan, romano, fontina, provolone, asiago cheeses 4 chicken breasts boneless, skinless
Combine pesto and cheese.
Spray a 9x13” glass baking dish with cooking spray.
Place chicken breasts in prepared dish.
Spread pesto mixture over top.
Bake about 30 minutes at 350° and turn chicken pieces over.
Cover tops of chicken with pesto mixture from the bottom of the pan.
Bake an additional 30 minutes until chicken is cooked through.
NOTE: This sauce is enough for 4 chicken breasts or one chicken, cut up into individual pieces.
NOTE: You can also substitute parmesan or asiago cheese for the Italian 6-cheese blend.
© Can’t Stay Out of the Kitchen
Calories: 283 kcal Carbohydrates: 3 g Protein: 29 g Fat: 17 g Saturated Fat: 3 g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 1 g Trans Fat: 0.01 g Cholesterol: 77 mg Sodium: 423 mg Potassium: 418 mg Fiber: 0.5 g Sugar: 1 g Vitamin A: 605 IU Vitamin C: 1 mg Calcium: 79 mg Iron: 1 mg
Keyword cheese, chicken, pesto