Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Step 2: In a small bowl, combine pesto, Parmesan cheese, olive oil, garlic powder, salt, and pepper.
- Step 3: Place chicken breasts in the prepared baking dish. Pour the pesto mixture evenly over the chicken breasts, ensuring each breast is coated.
- Step 4: Pour chicken broth into the bottom of the baking dish.
- Step 5: Bake for 30-35 minutes, or until chicken is cooked through and the internal temperature reaches 165°F (74°C). You can also broil for the last 2 minutes for a crispier top (watch carefully to prevent burning).
- Step 6: Let rest for 5 minutes before serving.
Notes
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or oven, adding a splash of broth if needed to prevent dryness.
- Serve this Easy Baked Pesto Chicken over pasta, rice, or roasted vegetables for a complete and satisfying meal.
- For extra flavor, marinate the chicken in half the pesto mixture for at least 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American