Baked Pesto Chicken

Baked Pesto Chicken

Buitoni(R) 0

"Spice up your chicken with pesto from Buitoni, and create this elegant meal in minutes."

Ingredients 30 m {{adjustedServings}} servings 271 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 360 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. PREHEAT oven to 400 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.
Tips & Tricks


  • Please look in your Grocer's Refrigerated Section for Buitoni's Pasta and Sauces
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Reviews 138

  1. 188 Ratings


One of the best dishes I have made in a very long time. I did a few things differently; omitted the tomatoes and used a sun dried tomato pesto in place of the usual basil pesto, pounded and seasoned the chicken with black pepper and Italian seasoning before schmearing the pesto on it...then rolled the chicken in garlic seasoned Panko crumbs before baking. Still went with the mozzarella at the end of the baking time. Served atop buttered egg noodles and then smothered the chicken in some fresh baby bella mushrooms that had been sauteed in garlic butter and simmered in white wine. My guest said he would order it at a restaurant without question. Thanks for the base, Buitoni!


my husband and i enjoyed this but i made a few additions which include: in addition to pesto, season chicken with salt, rosemary and pepper. Coat in pesto and then coat in Italian breadcrumbs. Additionally, I made a vegetable red pepper marinara sauce and layered the plate - marinara, then wheat pasta (or yours of choice) and then chicken with pesto, seasonings and cheese to top! We're having the leftovers tonight!


This recipe is very easy to prepare. To kick it up a notch, I cut about 4 slits in each breast and then stuffed with sun-dried tomatoes before coating the chicken in pesto. The chicken came out moist and flavorful. I will definitely be making this one again.