Pesto Chicken

Pesto Baked Chicken



Pesto Chicken

Pesto Baked Chicken

Mike Nadelman
Easy baked and healthy chicken with pesto and tomatoes.
No ratings yet
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 servings


  • 4 thinly sliced Chicken Breast
  • 4 Tbsp of Basil Pesto
  • 2 large Tomatoes sliced
  • Salt and Pepper to taste
  • ½ cup of Panko Bread Crumbs
  • ¼ cup of Freshly Grated Parmiggiano Reggiano
  • 4 tbs Olive Oil


  • Preheat the oven to 450 degrees line a baking dish with aluminum foil.
  • Drizzle a little olive oil in the bottom of your baking dish and lay the chicken breast on top, sprinkle with salt and pepper.
  • 3) Smear 1 Tbsp of pesto on top of each piece of chicken, lay about 2 slices of tomatoes on top of the pesto, sprinkle evenly with the Panko bread crumbs and the Parmiggiano.
  • 4) Drizzle a bit more olive oil over the top and bake it for about 15 minutes or until the top is golden brown and crispy.



Bake with other vegetables or small potatoes. Pound your chicken breasts flat instead of buying them that way. Substitute Italian seasoned bread crumbs for the Panko and Parmiggiano.
Tried this recipe?Let us know how it was!

Comments are closed.