Creamy Pesto Baked Chicken You’ll Want on Repeat

Chicken breasts are convenient but getting them juicy and flavorful every time can be tricky. That’s exactly why Creamy Pesto Baked Chicken is worth trying. The creamy pesto mixture adds plenty of flavor while the oven does most of the work.

Just watch the baking time and pull the chicken once it’s cooked through, so it doesn’t dry out. Pair it with pasta, potatoes, or crusty bread to catch every bit of sauce

Why You’ll Love This Recipe

• Easy one-pan dinner
• Ready in under 40 minutes
• Rich, creamy pesto flavor
• Juicy baked chicken
• Perfect for meal prep
• Keto and low-carb friendly
• Family favorite comfort food

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• Salt and black pepper, to taste
• ½ cup basil pesto
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Fresh basil, for garnish

Step-by-step process

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Step 2: Season the Chicken

Pat the chicken breasts dry with paper towels. Rub both sides with olive oil, garlic powder, Italian seasoning, paprika, salt, and pepper.

Step 3: Make the Creamy Pesto Sauce

In a medium bowl, whisk together the basil pesto, heavy cream, and grated Parmesan cheese until smooth and creamy.

Step 4: Assemble

Arrange the seasoned chicken breasts in the prepared baking dish. Pour the creamy pesto sauce evenly over the chicken.

Step 5: Add the Cheese

Sprinkle shredded mozzarella evenly over the top.

Step 6: Bake

Bake uncovered for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Step 7: Broil (Optional)

For an extra golden, bubbly cheese topping, broil for 2–3 minutes.

Step 8: Garnish and Serve

Let the chicken rest for 5 minutes before serving. Garnish with chopped fresh basil and extra Parmesan cheese if desired.

Tips for Success

• Pound thick chicken breasts for even cooking.
• Use freshly grated Parmesan for the best flavor.
• Avoid overbaking to keep the chicken juicy.
• Let the chicken rest before slicing.
• Add cherry tomatoes or spinach for extra color and nutrition.

Variations

Sun-Dried Tomato Pesto Chicken

Add chopped sun-dried tomatoes to the sauce.

Spinach Pesto Chicken

Stir fresh spinach into the sauce before baking.

Mushroom Version

Add sliced mushrooms around the chicken.

Spicy Version

Mix in red pepper flakes for a little heat.

Chicken Thighs

Use boneless chicken thighs instead of breasts.

Storage

Refrigerator

Store leftovers in an airtight container for up to 4 days.

Freezer

Freeze for up to 2 months.

Reheating

Reheat in a 350°F oven until warmed through, or microwave individual portions.

What to Serve With

• Buttered pasta
• Garlic bread
• Mashed potatoes
• Steamed broccoli
• Roasted asparagus
• Caesar salad
• Rice or cauliflower rice

Frequently Asked Questions

Can I use store-bought pesto?

Yes! Good-quality refrigerated or jarred pesto works perfectly.

Can I make this ahead?

Absolutely. Assemble everything a day ahead and refrigerate until ready to bake.

Can I use chicken thighs?

Yes. Boneless, skinless thighs work wonderfully and stay extra juicy.

Is this keto-friendly?

Yes! It’s naturally low in carbohydrates.

Can I add vegetables?

Definitely. Spinach, broccoli, mushrooms, or cherry tomatoes all pair beautifully with the creamy pesto sauce.