Five ingredients and one pan mean this chicken pesto can be a low-carb favorite all year long.
This chicken pesto recipe uses pesto-baked chicken breasts that are topped with tomatoes and loads of mozzarella cheese.
The Best Chicken Pesto Bake
- This recipe is a single-dish dinner that is perfect for busy weeknights.
- Quick and easy-to-find ingredients deliver a flavor-packed meal with minimal cleanup.
- Chicken, basil pesto, and mozzarella cheese are the trifecta for balanced flavors.
- Nutritious and can be made once and enjoyed hot or cold all week long.
Flavor Line Up
Chicken: Boneless, skinless breasts are best in this recipe, but you can also use thighs or split breasts.
Pesto: Pesto has extra virgin olive oil in it, garlic cloves, plus parmesan cheese and pine nuts. Use store-bought pesto or make a double batch of homemade pesto and freeze leftovers for future dishes.
Tomatoes: Meaty Roma tomatoes are used in this recipe, or try dicing sweet grape or cherry tomatoes.
Cheese: Slices of mozzarella are perfectly portioned for the chicken breasts, but any variety of mozzarella, Monterey Jack, or Colby works.
Tasty Twists
- Make the oven pull double-duty and add some mushrooms or oven-roasted asparagus.
- Bump up the flavor and add some red pepper flakes, chopped green chiles, or chopped jalapenos to the pesto.
- Try it with avocado pesto or kale pesto instead of basil.
- Serve over zucchini noodles instead of pasta.
How to Make Chicken Pesto
- Coat chicken with pesto and bake (recipe below).
- Top chicken with cheese and place under the broiler until the cheese is melted.
- Sprinkle the finished dish with diced tomatoes and basil before serving.
Tips for Chicken Pesto Perfection
A meat thermometer is the best way to determine doneness of meats. Insert the probe in the thickest part of the chicken breast. It should read 165°F, but you can remove the chicken from the oven at around 162°F as it will continue to cook as it rests.
Let the oven do all the work while you prepare a simple cucumber salad to round out the meal.
Store It Right
Keep leftover pesto chicken separate from the sauce in airtight containers in the refrigerator for up to four days. Slice cold leftovers for a salad or fold them into a low-carb wrap.
More Low Carb Chicken Entrees
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Chicken Pesto
Equipment
Ingredients
- 4 boneless skinless chicken breasts 5-6 oz each
- ½ cup pesto
- 2 Roma tomatoes
- salt and pepper to taste
- 4 slices mozzarella cheese
- 2 tablespoons chopped fresh basil
Instructions
- Preheat oven to 400°F.
- Toss chicken with pesto and place in a shallow baking dish. Bake 25-30 minutes or until chicken reaches 165°F.
- While the chicken is baking, dice tomatoes. In a small bowl season tomatoes with salt and pepper to taste. Set aside.
- Top chicken with cheese. Broil 2-3 minutes or until cheese is bubbly and melted.
- Sprinkle with diced tomatoes and fresh basil before serving.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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