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QUICK PREP BAKED PESTO CHICKEN centered hero view, clean and uncluttered
Joe Rooney

Quick Prep Baked Pesto Chicken Easy Weeknight Dinner

This bright and flavorful Quick Prep Baked Pesto Chicken is the perfect easy dinner for any weeknight meal. With fresh pesto and tender baked chicken, it makes a crowd-pleasing family dinner that's simple to prepare and delicious.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 packed cups fresh basil
  • 1/3 cup pine nuts
  • 1/3 cup grated parmesan
  • 2 cloves garlic
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste
  • 1.5 lb boneless skinless chicken breasts or thighs (or a mix)
  • salt and pepper to taste

Method
 

  1. Set your oven to 375 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper or a silicone mat.
  2. In a food processor, combine basil, pine nuts, parmesan, and garlic. Pulse until finely chopped and starting to form a paste.
  3. While the processor is running, slowly add olive oil until the mixture becomes a smooth pesto. Season with salt and pepper to your preference.
  4. Place the chicken pieces into a bowl or zip-top bag, season lightly with salt and pepper, then add half a cup of the pesto. Rub the pesto all over the chicken evenly.
  5. Arrange the pesto-coated chicken on the prepared baking sheet and cook in the oven until the internal temperature hits 165 degrees Fahrenheit, about 20 to 30 minutes depending on size and cut.
  6. Remove the chicken from the oven and let it rest for five minutes before serving alongside the remaining pesto.

Notes

  • Using boneless, skinless chicken breasts or thighs will reduce cooking time and make it easy to dice leftovers for salads or pasta. If you prefer bone-in, skin-on chicken, expect the baking time to increase by 5 to 10 minutes. This pesto yields about 1 cup; half is used on the chicken and the rest saved for serving or another use. For added nutrition, consider blending in up to 1/2 cup fresh baby spinach when making the pesto. Store-bought pesto can be substituted for a quicker version, using the same amount.