3-Ingredient Pesto Chicken Bake

Hate reading? ME TOO! That’s why I’ve included some videos below.

Want a tasty dinner with almost no effort? Try this 3-ingredient pesto chicken bake. It’s super easy and yummy. You only need chicken breasts, pesto sauce, and cherry tomatoes to make a delicious meal.

Just spread pesto on the chicken, add tomatoes, and pop it in the oven. In about 30 minutes, you’ll have juicy chicken bursting with flavor. It’s perfect for busy weeknights when you don’t feel like cooking but still want something good.

3-Ingredient Pesto Chicken Bake

This tasty chicken dish is quick and easy to make. You only need three ingredients:

• Chicken breasts
• Pesto sauce
• Cherry tomatoes

To start, preheat your oven to 400°F (200°C). Grab a baking dish and arrange the chicken breasts in a single layer.

Next, spread a generous amount of pesto sauce over each chicken breast. Make sure to coat them evenly for the best flavor.

Top the pesto-covered chicken with halved cherry tomatoes. They’ll add a pop of color and fresh taste to your dish.

Pop the baking dish in the oven and cook for about 20-25 minutes. The exact time may vary based on the thickness of your chicken breasts.

You’ll know it’s done when the chicken reaches an internal temperature of 165°F (74°C). The pesto will be bubbling and the tomatoes will be soft and slightly wrinkled.

Let the chicken rest for a few minutes before serving. This simple meal pairs well with a side salad or some crusty bread to soak up the extra pesto sauce.

You can easily change up this recipe by using different types of pesto or swapping the tomatoes for other veggies you like.

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need for this simple pesto chicken bake:

• 4 chicken breasts (boneless, skinless)
• 1 cup pesto sauce
• 1 cup cherry tomatoes, halved

You can easily adjust the amounts based on how many servings you want to make.

Don’t have these exact items? No worries! Try these swaps:

For chicken breasts:

• Chicken thighs
• Turkey cutlets
• Firm white fish fillets

Instead of pesto sauce:

• Sun-dried tomato spread
• Olive tapenade
• Chimichurri sauce

Tomato alternatives:

• Sliced bell peppers
• Zucchini rounds
• Canned artichoke hearts (drained)

Feel free to mix and match these ingredients to create your own tasty version. The key is keeping it simple with just three main components.

Instructions

Preheat your oven to 375°F (190°C). Grab a baking dish and spread a thin layer of pesto on the bottom.

Place the chicken breasts in the dish. Coat them generously with pesto sauce on all sides.

Scatter cherry tomatoes around and on top of the chicken. They’ll add a burst of flavor as they cook.

Pop the dish in the oven. Bake for about 25-30 minutes, or until the chicken is fully cooked.

Check the chicken’s doneness by cutting into the thickest part. It should be white all the way through with no pink.

Let the dish cool for a few minutes before serving. The pesto will be very hot!

Pair your pesto chicken with a side salad or some crusty bread to soak up the tasty juices.

Tips, Tricks & Storing

Use fresh basil pesto for the best flavor. Store-bought works too, but homemade packs more punch.

Pat the chicken dry before coating with pesto. This helps the sauce stick better.

For extra juicy chicken, brine it in salt water for 30 minutes before cooking.

Don’t overcook! Use a meat thermometer to check when the chicken reaches 165°F (74°C).

Try different cheese toppings like shredded mozzarella or grated Parmesan for variety.

Leftovers stay good in the fridge for 3-4 days. Store in an airtight container.

To reheat, cover with foil and warm in a 350°F (175°C) oven for 10-15 minutes.

Freeze cooked pesto chicken for up to 3 months. Thaw overnight in the fridge before reheating.

Make extra and use leftovers in sandwiches, salads, or pasta dishes.

For a fun twist, try using sun-dried tomato pesto instead of basil pesto.