Easy Pesto Chicken

One of my quick, go-to suppers is to make Pesto Chicken with a few sides.  It’s shockingly simple and will yield the juiciest chicken breast ever.  All you need are a few chicken breasts and a jar of pesto.  You could make your own pesto if you wish, but I’ll leave that to folks with a bit more time to spend in the kitchen!

Select a brand of pesto that you like – one I use often is Classico, http://www.classico.com/pesto-sauces.asp, because it is so easy to find in grocery stores [about $3 for a jar]. Classico Pesto comes in Basil Pesto and Sun-dried Tomato Pesto, and both work equally well in this recipe.

Preheat your oven to 350˚F.  While the oven is heating up, lightly grease a baking pan with cooking spray and place the chicken in the pan.  To avoid cross-contaminating your pesto jar, spoon several heaping tablespoons of pesto into a small dish.  The amount of pesto you use will depend on the portion size of the chicken you are serving.  Then, with the same spoon, spread a nice layer of pesto over the top of each chicken breast.

Bake for 30-45 minutes, depending on your oven.  The chicken is done when there is no pink in the center and the juices run clear.  Serve with rice, salad, orzo, or other accompaniments.

  • I have also used this pesto trick on pork, and for that, I prefer the Sun-dried Tomato Pesto.
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