Baked Pesto Chicken

This amazingly delicious Pesto Chicken takes only five minutes to prep, but it tastes like you put in WAY more time than that.

That never happens! It’s like a dinner unicorn!

Choose refrigerated pesto from your store’s deli section if available. Otherwise get a high quality jarred version. I’ve found that the super cheap pestos just aren’t as flavorful.

(PS – All of my recipes are what I call ‘throw-together’. You won’t see much measuring. This makes them super easy!)



Baked Pesto Chicken


  • 4 thin-sliced chicken breasts
  • salt
  • pepper
  • Italian seasoning
  • one container Butoni pesto (or another refrigerated brand)
  • 2-3 roma tomatoes, cut in half lengthwise, then sliced
  • shredded mozzarella cheese
  • 1 bag baby spinach
  • fresh basil (optional)


  1. Place chicken breasts on a foil-lined cookie sheet, and sprinkle with salt, pepper, and Italian seasoning

  2. Spread some pesto over each chicken breast

  3. Top with the tomato slices, and sprinkle with some mozzarella cheese

  4. Bake at 375 for 18-20 minutes, or until chicken is cooked through

  5. Serve over baby spinach, and garnish with fresh basil, if desired.

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I’m the mother of three, ages 28, 21, and 6, and Gima (grandmom) to a five-year-old grandson.

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