Easy Baked Pesto Chicken 4 Ingredients

Quick & Cheesy Pesto Chicken – A Total Weeknight Hero!

Okay, can I just say… who doesn’t love easy dinners? Like, we all have those crazy busy nights where you just wanna throw something in the oven and call it a day, right? Well, let me hit you with my absolute go-to: Easy Baked Pesto Chicken! It’s so simple, it’s like the universe just handed us a delicious gift.

Main dish photo
The finished dish — looks amazing, right?

Okay, Let’s Talk Ingredients

So, here’s the deal. You only need four things. Yup, just four! Grab yourself:

– 4 chicken breasts (the 4-5 ounce ones work best).
– Some salt and pepper (you know, the basics).
– A half cup of basil pesto (homemade is fab, store-bought works too—ain’t nobody judging).
– And if you’re feeling fancy, 4 ounces of fresh mozzarella (totally optional, but like, why not?).

Imagine me, standing in the grocery store, bouncing on my toes because I spotted the pesto on sale! 🎉 I mean, how often does that happen? Anyway, you’ll be walking out of the store with everything you need for a legit flavor explosion.

So Here’s Why I Make This Constantly

Guys, real talk: this dish is my life-saver on hectic weeknights. There was this one time—oh man!—I had a million things on my plate (literally and figuratively) and no time to cook. I threw this together in like 5 minutes, popped it in the oven, and boom! Dinner served! My kids loved it, my husband loved it, and I felt like a rockstar mom. 🙌

And the best part? It’s packed with flavor. I mean, who knew pesto could make chicken so fancy? It’s like a mini Italian getaway on a plate. Plus, did I mention how easy it is to customize? Throw in some cherry tomatoes or olives and you’re living your best life!

Another beautiful angle of the dish
Just as gorgeous from this angle too!

The One Trick That Changes Everything

Okay, listen up. The key to making this dish epic is… *drumroll*… to check your chicken’s thickness! If you’ve got those massive chicken breasts that could double as weights, either pound ’em down or slice ’em in half. Nobody wants to eat dry chicken, right? You want juicy goodness! So, make sure you’re cooking them evenly.

Don’t Mess This Up (My Top Tips)

1. Check the Temp: Aim for 165°F, people! Don’t guess! Get a meat thermometer if you don’t have one. Trust me.
2. Pesto Love: Don’t skimp on the pesto. Slather it on like you mean it! The more, the merrier, am I right?
3. Mozzarella Magic: If you’re adding cheese, put it on in the last couple of minutes. Gotta get that bubbly, melted goodness!

How to Keep Them From Disappearing (Or, How to Store Them)

You might want to just eat it all in one go—totally understandable—but if you have leftovers, store them in an airtight container. They’ll chill in the fridge for like 3 days. Just toss ’em in the microwave to reheat, and they’re almost as good as fresh! (Almost, but hey, still delish!)

If You Liked This, You’ll Probably Like These Too

If you’re vibing with the whole easy dinner thing, you might want to check out my Air Fryer Lemon Herb Chicken or my quick-and-easy Caprese Pasta. Both are winners in my book!

Alright, so… what’s your go-to weeknight dinner? I need some new ideas! 🥳

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Easy Baked Pesto Chicken (4 Ingredients!)

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This Easy Baked Pesto Chicken is the ultimate weeknight dinner, bursting with garlicky, nutty flavors and topped with melty mozzarella. With just four ingredients and minimal prep time, this dish is perfect for busy evenings when you crave something delicious yet effortless. Juicy chicken breasts are slathered in homemade or store-bought basil pesto and baked to perfection, making this meal not only simple but incredibly satisfying.

  • Author: XXXXX
  • Prep Time: 5 minutes
  • Cook Time: 22 minutes
  • Total Time: 27 minutes
  • Yield: Serves 4 people 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: American, Italian

Ingredients

Scale
  • 4 (4-5 ounce) chicken breasts
  • Salt and pepper to taste
  • 1/2 cup (6.5 ounces) basil pesto
  • 4 ounces fresh mozzarella (optional)

Instructions

  1. Preheat the oven to 400°F. Pat the chicken dry and trim excess fat if needed. If large, pound or slice the chicken for even cooking.
  2. Spread 1/4 cup of pesto on the bottom of a square baking dish. Place chicken breasts in the dish, then cover with remaining pesto. Top each breast with a slice of mozzarella if using.
  3. Bake for 22-26 minutes until the internal temperature reaches 165°F. For a bubbly cheese finish, broil for an additional 1-2 minutes.

Nutrition

  • Serving Size: 1 chicken breast (approximately 4 ounces)
  • Calories: 206
  • Sugar: 0g
  • Sodium: 374mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 0g
  • Protein: 8g
  • Cholesterol: 74mg

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