Pesto Chicken Bake: Easy Recipe for a Delicious Dinner

Pesto Chicken Bake: Just the name conjures up images of bubbling cheese, fragrant basil, and juicy chicken, doesn’t it? I know I’m not alone in craving a dish that’s both comforting and bursting with flavor, and this recipe delivers on all fronts. Forget complicated weeknight dinners; this is your new go-to for a satisfying meal that’s surprisingly simple to prepare.

While pesto itself boasts a rich history rooted in Genoa, Italy, where it was traditionally made with Genovese basil, pine nuts, garlic, Parmesan cheese, and olive oil, the concept of baking chicken with flavorful toppings is a culinary tradition found across many cultures. This Pesto Chicken Bake takes that idea and elevates it with the vibrant, herbaceous punch of pesto, creating a fusion of classic Italian flavors and easy-to-love comfort food.

What makes this dish so irresistible? It’s the perfect combination of textures and tastes. The tender chicken, infused with the aromatic pesto, is topped with a blanket of melted cheese that’s both gooey and slightly browned. The convenience factor is also a huge win. With minimal prep time and simple ingredients, you can have a restaurant-quality meal on the table in under an hour. Plus, it’s a crowd-pleaser that even picky eaters will enjoy. Get ready to experience a symphony of flavors with every bite!

this Recipe

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup pesto (homemade or store-bought)
• 1 (15 ounce) container ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup milk
• 1 egg, lightly beaten
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (24 ounce) jar marinara sauce
• 8 ounces mozzarella cheese, shredded
• Optional: Fresh basil leaves, for garnish
• Optional: Red pepper flakes, for a touch of heat

Preparing the Chicken:

First, we need to get our chicken ready. I like to use boneless, skinless chicken breasts because they’re easy to work with and cook evenly. You can use chicken thighs if you prefer, but you might need to adjust the cooking time.

1. Pound the chicken breasts: Place each chicken breast between two sheets of plastic wrap or in a large zip-top bag. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/2 inch. This helps them cook faster and more evenly.
2. Season the chicken: Lightly season the pounded chicken breasts with salt and pepper. This simple step adds a lot of flavor.
3. Sear the chicken (optional): While this step is optional, searing the chicken breasts before baking adds a beautiful color and locks in the juices. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until lightly browned. Don’t worry about cooking them all the way through at this point; they’ll finish cooking in the oven. Remove the chicken from the skillet and set aside.

Making the Ricotta Filling:

Now, let’s move on to the ricotta filling. This is what makes the dish so creamy and delicious. I prefer using whole milk ricotta for the best flavor and texture, but part-skim ricotta will also work.

1. Combine the ingredients: In a medium bowl, combine the ricotta cheese, Parmesan cheese, milk, egg, garlic powder, salt, and pepper.
2. Mix well: Use a fork or spoon to mix all the ingredients together until they are well combined and smooth. Make sure there are no lumps of ricotta remaining.
3. Taste and adjust: Give the ricotta mixture a taste and adjust the seasonings as needed. You might want to add a little more garlic powder or Parmesan cheese, depending on your preference.

Assembling the Pesto Chicken Bake:

This is where the magic happens! We’re going to layer all the ingredients together to create a beautiful and flavorful bake. I like to use a 9×13 inch baking dish, but you can use any oven-safe dish of a similar size.

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Spread marinara sauce: Spread a thin layer of marinara sauce on the bottom of the baking dish. This will prevent the chicken from sticking and add a layer of flavor.
3. Layer the chicken: Arrange the chicken breasts in a single layer on top of the marinara sauce. Make sure they are evenly spaced and not overlapping.
4. Spread pesto: Spread a generous amount of pesto over each chicken breast. I usually use about 1-2 tablespoons of pesto per breast, but you can adjust this to your liking.
5. Top with ricotta mixture: Spoon the ricotta mixture over the pesto-covered chicken breasts. Spread it evenly so that each breast is covered with a layer of ricotta filling.
6. Add mozzarella cheese: Sprinkle the shredded mozzarella cheese evenly over the ricotta filling. Don’t be shy with the cheese; it’s what makes the bake so gooey and delicious!
7. Add more marinara (optional): If you like, you can drizzle a little more marinara sauce over the top of the mozzarella cheese. This will add extra flavor and moisture.

Baking the Pesto Chicken Bake:

Now it’s time to bake our masterpiece! The baking time will depend on the thickness of your chicken breasts and the accuracy of your oven, so keep an eye on it.

1. Cover with foil: Cover the baking dish with aluminum foil. This will help to prevent the cheese from browning too quickly and ensure that the chicken cooks through evenly.
2. Bake: Bake in the preheated oven for 30 minutes.
3. Remove foil: Remove the foil and continue baking for another 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. The internal temperature of the chicken should reach 165°F (74°C).
4. Broil (optional): If you want the cheese to be extra browned and bubbly, you can broil it for the last 1-2 minutes of baking. Keep a close eye on it to prevent it from burning.
5. Rest: Remove the baking dish from the oven and let it rest for 5-10 minutes before serving. This will allow the juices to redistribute and prevent the chicken from drying out.

Serving Suggestions:

This Pesto Chicken Bake is delicious served on its own, but it’s also great with a variety of side dishes. Here are a few of my favorite serving suggestions:

• Pasta: Serve over your favorite pasta, such as spaghetti, penne, or linguine. Toss the pasta with some of the marinara sauce from the bake for extra flavor.
• Rice: Serve with a side of white or brown rice. The rice will soak up all the delicious sauce from the bake.
• Vegetables: Serve with a side of steamed or roasted vegetables, such as broccoli, asparagus, or green beans.
• Salad: Serve with a simple green salad for a light and refreshing meal.
• Bread: Serve with crusty bread for dipping into the sauce.

Tips and Variations:

Here are a few tips and variations to help you customize this recipe to your liking:

• Use different cheeses: Experiment with different cheeses, such as provolone, fontina, or Gruyere.
• Add vegetables: Add sliced mushrooms, bell peppers, or onions to the bake for extra flavor and nutrients.
• Use different sauces: Try using a different sauce instead of marinara, such as Alfredo sauce or a creamy tomato sauce.
• Make it spicy: Add a pinch of red pepper flakes to the ricotta filling or sprinkle them over the top of the bake for a touch of heat.
• Make it ahead: You can assemble the Pesto Chicken Bake ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
• Use leftover cooked chicken: If you have leftover cooked chicken, you can use it in this recipe. Simply shred the chicken and add it to the baking dish. You may need to reduce the baking time slightly.
• Add spinach: Mix some chopped spinach into the ricotta mixture for added nutrients and flavor. Be sure to squeeze out any excess moisture from the spinach before adding it.
• Make it gluten-free: Use gluten-free pasta or serve the bake over rice or vegetables to make it gluten-free.
• Use sun-dried tomatoes: Add some chopped sun-dried tomatoes to the ricotta mixture for a burst of flavor.

Storing Leftovers:

Leftover Pesto Chicken Bake can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through.

Enjoy!

I hope you enjoy this delicious and easy Pesto Chicken Bake! It’s a perfect weeknight meal that the whole family will love. Don’t be afraid to experiment with different ingredients and variations to make it your own. Happy cooking!

Conclusion:

This Pesto Chicken Bake is truly a weeknight dinner champion, and I wholeheartedly believe you need to add it to your regular rotation. It’s the kind of dish that delivers big on flavor with minimal effort, making it perfect for busy families or anyone who appreciates a delicious, satisfying meal without spending hours in the kitchen. The combination of juicy chicken breasts, vibrant pesto, creamy mozzarella, and those perfectly blistered tomatoes creates a symphony of textures and tastes that will have everyone coming back for seconds.

But the best part? It’s incredibly versatile! Feel free to experiment with different variations to suit your preferences and dietary needs. For a spicier kick, add a pinch of red pepper flakes to the pesto or sprinkle some chili flakes over the finished bake. If you’re looking for a lower-carb option, serve the Pesto Chicken Bake over a bed of zucchini noodles or cauliflower rice instead of pasta. You could even add some roasted vegetables like bell peppers, onions, or mushrooms to the bake for extra nutrients and flavor.

Serving suggestions are endless! I personally love serving this bake with a simple side salad dressed with a light vinaigrette to balance the richness of the dish. A crusty loaf of bread is also a must for soaking up all that delicious pesto sauce. For a more complete meal, consider pairing it with roasted asparagus, steamed green beans, or a side of quinoa. And don’t forget the wine! A crisp white wine like Sauvignon Blanc or Pinot Grigio would be a perfect complement to the flavors of the bake.

Don’t be afraid to get creative and make this recipe your own! Swap out the mozzarella for provolone or fontina cheese, use a different type of pesto (sun-dried tomato pesto would be amazing!), or add some artichoke hearts for a Mediterranean twist. The possibilities are truly endless.

I’m so confident that you’ll love this Pesto Chicken Bake that I urge you to try it out as soon as possible. It’s a guaranteed crowd-pleaser that’s both easy to make and incredibly delicious.

Ready to give it a try?

I’ve poured my heart into creating this recipe, and I’m so excited for you to experience the joy of making and sharing it with your loved ones. Once you’ve had a chance to whip up this amazing Pesto Chicken Bake, I would absolutely love to hear about your experience! Did you make any modifications? What did you serve it with? What did your family think?

Please feel free to share your thoughts, photos, and variations in the comments below. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. So go ahead, grab your ingredients, and get ready to bake up a storm! I can’t wait to hear all about your culinary adventures. Happy cooking!