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This baked pesto chicken is not only super fast and easy to make, it’s totally delicious and makes it super easy to serve chicken yet again.
More and more, I find myself making very simple recipes. But the truth is, these sorts of recipes are how I’ve eaten most of the time these past few years. Quick, simple meals that come together with just a few ingredients (usually based on what I have in the fridge).
Not that most of my recipes are overly complicated, because I’m pretty sure most of them are pretty simple to follow. But the number of ingredients makes a difference both in flavor and prep time, not to mention a tight budget.
However, getting good flavor from fewer ingredients is not always a simple matter. The ingredients you choose at that point become much more important decisions if you want to end up with something that is actually palatable. So I’m slowly retraining myself to specifically use fewer ingredients in my day to day cooking and so far, I’m not doing too badly!
HOW TO BAKE PESTO CHICKEN
Nothing could be simpler. Once you spread the pesto over the top of your chicken breasts, place them in a cast iron skillet and place it in a pre-heated oven. Cook until the chicken reaches at least 165 F. on a meat thermometer. Simple!
BAKED CHICKEN PESTO WITH ANGEL HAIR PASTA:
The truth is, you can serve this chicken many different ways. One way is to chop it up after cooking it and toss it in with some angel hair pasta and even some fresh, chopped, cherry tomatoes. Other options would be to toss with brown rice or even just serve it with a simple vegetable like asparagus.
ANOTHER EASY CHICKEN RECIPE:
BAKED PESTO CHICKEN RECIPE:
Baked Pesto Chicken
- Cast Iron Skillet
- 1 lb. boneless, skinless chicken breast (2 breasts)
- 2 tbsp. basil pesto (see recipe link above for recipe)
- Set your chicken in a cast-iron skillet
- Cover it with pesto.Bake at 350 F. for about 30-40 minutes or until the chicken reaches at least 165 F internally.
- Serve with veggies and brown rice for a complete meal.