I feel like I've been stumbling across this baked pesto chicken recipe for ages over on Pinterest! It's incredibly popular and I was always intrigued to try it out. I finally made the time to actually have it for dinner a couple of weeks ago when I was meal planning from my Pinterest boards though!
I figured I could also kick it up a notch since I had some extra bags of different cheeses in the fridge I needed to use up. Mozzarella was a given since it was already in the original recipe, but I had some Monterey Jack and extra Parmesan on hand, so I figured why not? Who doesn't love extra cheese anyways?!
The entire time this chicken was baking, I swear my kitchen smelled incredible. I kept walking out to the living room to ask Mr. L if he could smell it too! He might have rolled his eyes a little at me then, but trust me, when dinnertime rolled around, the only rolling his eyes did was into the back of his head in bliss!
This really was a super scrumptious recipe! The pesto combined with the ooey-gooey cheese and juicy chicken really hit it out of the park. This recipe is totally a keeper and I can't wait to have it again soon!
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tsp salt
- 1 tsp black pepper
- 4 oz basil pesto, homemade or otherwise
- 1/4 cup Mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1/4 cup Monterey Jack cheese, shredded
Directions
Season each chicken piece with salt and pepper on both sides.
In a greased 9x13 baking dish, spread a couple of tablespoons of pesto sauce along the bottom until barely covered. Lay the chicken breasts on top of the pesto and then pour the rest of the pesto over the top of the chicken.
Cover the baking dish with aluminum foil and then bake at 375 degrees for 30 minutes until the chicken is barely cooked through.
Pull the chicken out of the oven and remove the foil. Then sprinkle the Monterey Jack, Mozzarella, and Parmesan cheeses on top and put back in the oven for another five minutes. Then serve and enjoy!
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