This recipe for pesto mushroom chicken is a great weeknight recipe because the active prep time is minimal. Once you put the ingredients together, you bake it for a while which gives you a chance to prepare the side dish, set the table, help the kids with their homework, and maybe even pour yourself a glass of wine! Plus, the results look so pretty, this recipe can double as a meal to serve when guests come over as well!
In order to streamline prep time, you can use pre-made pesto, but of course you could make your own instead which would make this dish even yummier. But, I have to say, the prepared pesto was so good I didn’t feel like we were missing out at all. Note that I used the leftover pesto to stir into the rainbow rotini that I served as a side dish, and it went over really well with the family.
I adapted this recipe from one I found on MarketDay.com. DH, Thing 1, and I loved it. We felt like we were in a restaurant because the presentation was so elegant! Thing 2 was not pleased about the tomato slice, so I removed it for him and he was much happier. In fact, he gave this dish a rating of 4!
Thing 2 rating (without the tomato slice) = 
Success!!
Pesto Mushroom Chicken
Print RecipeIngredients
- 4 chicken breasts (boneless, skinless)
- 1/3 cup light mayonnaise
- 2 tablespoons pre-made pesto
- 4 portabello mushroom caps (slice from the top about 1/4 inch thick)
- 1 large tomato (sliced into about 8 1/4 thick slices)
- 8 thin slices mozzarella cheese
Instructions
- Preheat oven to 400 degrees F.
- Spray the bottom of a large baking dish with cooking spray.
- Mix the pesto and mayonnaise in a small bowl.
- Place the chicken breasts in the dish and bake for about 10 minutes.
- After 10 minutes, remove the chicken breasts from the oven and spread each one with the pesto-mayonnaise mixture.
- Top each chicken breast with the mushroom slices (as many as will fit).
- Then layer on the tomato slices (1-2 per chicken breast).
- Bake for 30 minutes until chicken is done.
- Top each chicken breast with 2 mozzarella slices, and bake 5 additional minutes until cheese is melted.
Nutrition
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Jill Roberts @ WellnessGeeky
January 12, 2018 at 7:05 amThe colors are so vibrant- your photography is fantastic! I’ll definitely try pesto mushroom chicken! Hope my husband would love it! Thanks for sharing Kristin!
Kristin King
January 13, 2018 at 6:03 amThank you so much, Jill. I hope you like it! Thanks for stopping by! 🙂
Roz
August 10, 2013 at 12:21 amWow, I now know what to prepare with my fresh basil pesto this week! Thanks you for posting this ! Just love your blog and so happy to have found it to follow along!
Roz
Kristin
August 13, 2013 at 7:07 pmThanks Roz! I appreciate you stopping by and hope to see you back again soon! 🙂
Aimee @ ShugarySweets
April 9, 2013 at 7:56 amMan I am hungry. This looks delicious Kristin!
Kristin
April 9, 2013 at 6:58 pmThanks Aimee! I know, looking at pictures on these food blogs can make you hungry any time of day! 🙂
Kate | Food Babbles
April 3, 2013 at 10:19 pmThis recipe sounds wonderful! I love pesto and I’m always looking for interesting ways to use it. This chicken sounds like just the thing!! Lovely!
Kristin
April 4, 2013 at 7:41 amThanks for stopping by, Kate! I love your blog! 🙂
Kate | Food Babbles
April 7, 2013 at 10:40 pmThanks so much Kristin!! Yours is wonderful too!
Jersey Girl Cooks
April 3, 2013 at 10:01 pmIt is such a pretty dish. I always use store bought pesto in the winter….so easy and so good.
Kristin
April 4, 2013 at 7:40 amThanks, Lisa! I know, I was surprised by how good it was! On a busy weeknight the prepared pesto can be a lifesaver….pesto, PRESTO LOL!
sally @ sallys baking addiction
April 3, 2013 at 2:21 pmI love pesto! My fiance would love this chicken dish. Pesto and portabello mushrooms are going on the grocery list!
Kristin
April 3, 2013 at 5:27 pmHope you like it as much as we did! 🙂
Pam
April 3, 2013 at 11:48 amWhat a great tasting dish. Love it!
Kristin
April 3, 2013 at 5:27 pmThanks!
Tina Verrelli
April 2, 2013 at 8:31 pmLooks yummy Kristin!! We love pesto, this would be a hit!
Kristin
April 3, 2013 at 6:40 amYeah, gotta love the pesto! That is what really makes this dish. I thought my picky eater might not like it, but he was fine with it once I removed that darn tomato LOL!