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pesto chicken oven

Oven Baked Pesto Chicken Breast

Joy Brooks
This oven baked pesto chicken breast recipe achieves the perfect balance of juicy texture and vibrant flavor through precise temperature control and a protective pesto coating that infuses the meat with basil, pine nut, and Parmesan flavors.
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Servings: 2 people
Course: Oven-Baked
Cuisine: Italian
Calories: 425 kcal
Prep Time : 15 minutes
Cook Time : 20 minutes

Ingredients
  

  • 2 boneless, skinless chicken breasts (8-10 oz each)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil for searing
  • 1/2 cup pesto homemade or store-bought
  • 2 cups fresh basil leaves packed (for homemade pesto)
  • 1/2 cup freshly grated Parmesan-Reggiano cheese for homemade pesto
  • 1/3 cup pine nuts preferably toasted (for homemade pesto)
  • 3 medium garlic cloves peeled (for homemade pesto)
  • 1/2 cup extra virgin olive oil for homemade pesto
  • 1 tablespoon fresh lemon juice for homemade pesto
  • 1/4 teaspoon kosher salt for homemade pesto

Method
 

  1. Preheat your oven to 425°F (218°C). Remove chicken breasts from refrigerator 20-30 minutes before cooking to bring to room temperature.
  2. Pat chicken dry with paper towels. Season both sides with salt and pepper.
  3. If making homemade pesto: In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until coarsely chopped. With the processor running, slowly add olive oil in a steady stream until smooth. Add lemon juice and salt, pulse to combine.
  4. Heat olive oil in an oven-safe skillet over medium-high heat. Once oil is shimmering, add chicken breasts and sear for 2-3 minutes on each side until golden brown.
  5. Remove skillet from heat. Generously coat the top side of each chicken breast with 2-3 tablespoons of pesto, spreading it evenly.
  6. Transfer the skillet to the preheated oven and bake for 12-15 minutes, depending on thickness. Do not flip the chicken during baking.
  7. Check that the chicken is done when an instant-read thermometer inserted into the thickest part registers 163°F (73°C).
  8. Remove from oven and loosely cover with foil. Allow to rest for 5 minutes to redistribute juices.
  9. Slice chicken against the grain and serve with additional fresh pesto if desired.

Note

  • For even cooking, ensure chicken breasts are uniform in thickness by butterflying or gentle pounding.
  • Toast pine nuts before adding to pesto for enhanced flavor.
  • Apply pesto in two stages for maximum flavor: a thin layer before searing and the remaining before baking.
  • Always use an instant-read thermometer to ensure chicken reaches the proper temperature without overcooking.
  • If using store-bought pesto, add a squeeze of fresh lemon juice to brighten the flavor.