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Baked Pesto Chicken
This baked pesto chicken requires minimal prep for maximum deliciousness and is stylish enough to serve to guests!
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Entree
Cuisine:
American
Servings:
4
Calories:
476
kcal
Author:
Kristin
Ingredients
▢
8
ounces
sliced mushrooms
▢
1
large tomato
▢
4-6
chicken cutlets
▢
½
cup
basil pesto
(your favorite)
▢
8-12
slices mozzarella cheese
US Customary
-
Metric
Instructions
Preheat oven to 375 degrees F. Spray the bottom of a large baking dish with cooking spray.
Place the mushrooms in a microwave safe bowl and heat 2 minutes on high to soften them. Drain and set aside.
8 ounces sliced mushrooms
Slice the tomato into rounds, and then cut the rounds in half (to make them easy to place on the chicken cutlets).
1 large tomato
Place the chicken breasts in a single layer in the baking dish, then top with the pesto, tomato slices, mushrooms, and cheese.
4-6 chicken cutlets,
½ cup basil pesto,
8-12 slices mozzarella cheese
Cover with foil and bake 15-20 minutes, until the chicken is done.
Garnish with chopped parsley and chopped tomato, if desired.
Video
Notes
Use your favorite mushrooms. I just used white button mushrooms. I like to buy them pre-sliced to save some time.
You can use any kind of tomatoes. You can even use grape or cherry tomatoes cut in half. Just slice them so that they are easy to lay on the chicken.
Use store-bought pesto or make your own. For a delicious and healthy-ish pesto, try my
Easy Broccoli Pesto
!
Nutrition
Calories:
476
kcal
|
Carbohydrates:
7
g
|
Protein:
53
g
|
Fat:
25
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
148
mg
|
Sodium:
842
mg
|
Potassium:
930
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
1205
IU
|
Vitamin C:
7
mg
|
Calcium:
507
mg
|
Iron:
1
mg