Spinach Pesto Chicken Breasts

Spinach Pesto Chicken Breasts


"I came up with this while trying to get my husband to eat more veggies."

Ingredients 55 m {{adjustedServings}} servings 179 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 1.3g
  • < 1%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Mix the spinach and pesto together in a bowl; spread half the mixture into the bottom of a glass baking dish. Place the chicken breasts onto the spinach mixture; top with the rest of the mixture. Cover the dish with aluminum foil.
  3. Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 30 minutes. Uncover and sprinkle the Parmesan cheese. Return to the oven and bake until the cheese has begun to melt and brown, about 15 minutes.
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Reviews 67

  1. 90 Ratings


This is a good base recipe. I followed other reviewers suggestions. I added the following: 4T of pesto (instead of 2), 1 t minced garlic & 1 t white wine to the pesto mix. I layered in with the chicken: 1/2 a chopped onion, 1/2 a roasted pepper (chopped), mushrooms. Amazing!!!! Don't forget to sprinkle the chicken breasts with some salt and pepper. Next time I'm thinking I'll add some grilled asparagus (anything to get more veggies in our diet!) Thanks for the excellent starting point!


A little bland so I jazzed it up with some fresh chopped garlic and I let the chicken breasts marinate in the pesto-which I doubled overnight. A great base recipe for a busy working person

Pam Ziegler Lutz

This was good, but just a little bland. I would recommend seasoning the chicken breasts with salt and pepper before placing on the spinach and pesto. I did use about double the recommended pesto.