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Pesto Chicken Bake

30 min

8

Pesto Chicken Bake

How to make

Place rack in top third of oven; preheat to 425 degrees F. Coat a large rimmed baking sheet with cooking spray. Arrange chicken in a single layer on the baking sheet. Sprinkle the chicken with salt and pepper and spread evenly with pesto. Top with tomato slices and cheese.

Bake until the chicken is cooked through and the cheese is lightly browned and bubbly, 18 to 20 minutes. Top with basil and pine nuts. Serve immediately.

Ingredients

  • 8 (4 ounce) chicken cutlets or thighs(boneless, skinless)

  • ½ teaspoon salt

  • ½ teaspoon ground pepper

  • ¼ cup refrigerated basil pesto 

  • 4 medium plum tomatoes, sliced

  • 1 ½ cups shredded whole-milk mozzarella cheese

  • ¼ cup thinly sliced fresh basil

  • 2 tablespoons pine nuts, lightly toasted


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