Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup pesto
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: In a small bowl, combine pesto, mayonnaise, and Parmesan cheese.
- Step 3: Place chicken breasts in the prepared baking dish.
- Step 4: Spread the pesto mixture evenly over each chicken breast.
- Step 5: Drizzle olive oil over the chicken. Sprinkle with salt and pepper.
- Step 6: Bake for 25-30 minutes, or until chicken is cooked through and internal temperature reaches 165°F (74°C).
Notes
- Store leftover baked pesto chicken in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken gently in the oven or a skillet with a little olive oil to prevent it from drying out.
- Serve this baked pesto chicken alongside roasted vegetables or a fresh salad for a complete and flavorful meal.
- For an extra cheesy crust, sprinkle a little more Parmesan on top during the last 5 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American