Description
This Easy Baked Pesto Chicken recipe features tender chicken breasts coated with a flavorful mixture of basil pesto and mayonnaise, topped with crispy panko breadcrumbs, then baked to perfection. It’s a quick and simple dinner option that delivers a delicious, savory meal perfect for busy weeknights.
Ingredients
Scale
Chicken
- 4 chicken breast halves (about 1.25 pounds)
- Salt and pepper, to taste
Sauce & Topping
- ⅓ cup Hellman’s or Best Foods Mayonnaise
- â…“ cup basil pesto
- 3 tablespoons breadcrumbs (panko is best)
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 425°F. Line a baking sheet with foil and coat it with nonstick spray to prevent sticking and for easier cleanup.
- Season Chicken: Pat the chicken breasts dry thoroughly with a paper towel, then season both sides evenly with salt and pepper to enhance flavor.
- Mix Pesto Mayonnaise and Coat Chicken: In a small bowl, combine the mayonnaise and basil pesto until smooth. Place the chicken breasts on the baking sheet and spoon the pesto mixture evenly over each chicken breast, reserving some for serving later.
- Add Breadcrumb Topping: Sprinkle the panko breadcrumbs evenly over the coated chicken breasts, which will create a crispy golden crust after baking.
- Bake Chicken: Bake in the preheated oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the juices run clear, ensuring it is cooked through and safe to eat.
- Serve: Remove the baked pesto chicken from the oven and serve immediately with any reserved pesto mixture on the side to add extra flavor.
Notes
- Use panko breadcrumbs for a crispier topping.
- Make sure chicken is cooked through by checking the internal temperature reaches 165°F.
- You can swap basil pesto with sun-dried tomato pesto for a different flavor.
- Serve with a side salad or roasted vegetables for a complete meal.
