Description
This Easy Baked Pesto Chicken recipe features tender chicken breasts topped with a flavorful mixture of basil pesto and mayonnaise, finished with a crispy breadcrumb topping. Quick to prepare and perfect for a weeknight dinner, it delivers deliciously juicy meat with a savory, herby crust.
Ingredients
Scale
Chicken
- 4 chicken breast halves (about 1.25 pounds)
- Salt and pepper, to taste
Topping
- ⅓ cup Hellman’s or Best Foods Mayonnaise
- â…“ cup basil pesto
- 3 tablespoons breadcrumbs (panko is best)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and coat it lightly with a nonstick cooking spray to prevent sticking.
- Prepare the Chicken: Pat the chicken breasts dry thoroughly with paper towels to ensure the topping adheres well. Season both sides of each chicken breast generously with salt and pepper.
- Assemble the Chicken: Arrange the chicken breasts evenly on the prepared baking sheet. In a small bowl, combine the mayonnaise and basil pesto until well mixed. Spoon this pesto mixture evenly over the top of each chicken breast, reserving some for serving if desired.
- Add the Breadcrumbs: Evenly sprinkle the panko breadcrumbs over each pesto-coated chicken breast, creating a crispy topping layer.
- Bake: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the chicken registers 165°F (74°C) on a meat thermometer and the juices run clear when pierced.
- Serve: Remove the chicken from the oven and let it rest for a couple of minutes. Serve immediately, optionally spooning some of the reserved pesto mixture over the chicken for extra flavor.
Notes
- Using panko breadcrumbs gives a lighter, crispier topping compared to regular breadcrumbs.
- Ensure chicken is fully cooked by checking the internal temperature reaches 165°F (74°C).
- For extra flavor, you can sprinkle some grated Parmesan cheese over the topping before baking.
- Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.
