Baked Pesto Chicken

Baked Pesto Chicken

220 Reviews 11 Pics
  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
Recipe by  Buitoni, courtesy of

“Great dish for entertaining. Not only is it easy but tasty.”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven to 400 degrees F. Line baking sheet with heavy-duty foil.
  2. Place chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet.
  3. Bake for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.

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Reviews (220)

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Lindsay C.

Lindsay C.

So good! Great flavor, easy and delicious! I marinated the chicken for about an hour in the pesto before baking so the flavor could really sink in! Will definitly be making this again!



Try buying thick breasts and lightly poking them all over with a fork to help the marinade really seep into the chicken. Cut a pocket into each breast and stuff it with motz cheese, closing it with a toothpick. Marinate the chicken for at least an hour, then bake according to the directions. After adding the tomato feel free to add a light sprinkling of cheese for presentation. The only way I can get the males in my family to eat chicken breast (deemed to be "boring" and "too healthy") is to stuff it with cheese.



The only thing hubby and I liked about this was that the chicken was cooked perfectly--tender and juicy. Ideally the various flavors in a dish should all marry well and blend together for a finished product that has its own taste and no one flavor is dominant. While I had high hopes and expectations for this, I was really off the mark on this one. The chicken, while tender and juicy, was just flavorless chicken coated with a pronounced flavor of (homemade) pesto which didn't permeate into the chicken at all. This, then, topped with raw tomato barely heated under the melted, near flavorless mozarella, made for a very disappointing meal.

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Amount Per Serving (4 total)

  • Calories
  • 329 cal
  • 16%
  • Fat
  • 16.8 g
  • 26%
  • Carbs
  • 7.8 g
  • 3%
  • Protein
  • 34.6 g
  • 69%
  • Cholesterol
  • 89 mg
  • 30%
  • Sodium
  • 496 mg
  • 20%

Based on a 2,000 calorie diet



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