Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1/4 cup prepared pesto
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1 lemon, cut into wedges (optional, for serving)
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: Place chicken breasts in the prepared baking dish.
- Step 3: Brush each chicken breast with olive oil and season with salt and pepper.
- Step 4: Spread about 1 tablespoon of pesto evenly over each chicken breast.
- Step 5: Sprinkle the Parmesan cheese over the pesto-covered chicken.
- Step 6: Bake for 25-30 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. Serve with lemon wedges, if desired.
Notes
- Store leftover baked pesto chicken in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat sliced chicken in a skillet with a little olive oil over medium heat to keep it moist.
- Serve this pesto chicken over pasta or alongside a fresh salad for a complete and satisfying meal.
- To prevent dry chicken, consider pounding the breasts to an even thickness before baking for consistent cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American