Description
This delicious Pesto Chicken Bake is an easy and flavorful weeknight dinner option.
Ingredients
Scale
- ½ tablespoon olive oil (divided)
- 1 (6-ounce) boneless skinless chicken breast (or boneless, skinless chicken thighs)
- 2 tablespoons pesto
- ½ cup halved grape tomatoes
- 1 ounce shredded mozzarella cheese
- 1 tablespoon salted butter
- 1 clove garlic (minced)
- ½ teaspoon lemon juice
- 1 tablespoon chopped parsley
Instructions
- Preheat oven to 400°F (200°C).
- Lightly coat the bottom of a small baking dish with ¼ teaspoon olive oil. Place the chicken breast in the dish.
- Spread pesto over the chicken, scatter tomatoes around it, and drizzle with the remaining olive oil.
- Bake for 20 minutes, or until the chicken reaches 165°F internally.
- Top with mozzarella and bake for 5 more minutes, until the cheese is melted.
- Lemon Garlic Sauce: Melt butter in a small skillet. Add garlic and cook for 30 seconds. Stir in lemon juice and parsley, then cook for 1 minute more. Spoon the sauce over the chicken before serving.
Notes
- This recipe can be served with rice or a side salad.
- Feel free to substitute chicken thighs or add more vegetables as desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg