Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1/4 cup prepared pesto
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Optional: 1/4 cup chopped sun-dried tomatoes
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: In a small bowl, combine the pesto, mayonnaise, Parmesan cheese, lemon juice, and garlic powder. Mix well until thoroughly combined.
- Step 3: Season the chicken breasts with salt and pepper to taste.
- Step 4: Place the chicken breasts in the prepared baking dish.
- Step 5: Evenly spread the pesto mixture over the top of each chicken breast. Sprinkle with sun-dried tomatoes, if desired.
- Step 6: Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before serving.
Notes
- Leftover baked pesto chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat chicken gently in the oven or microwave, covered, to prevent it from drying out.
- Serve this pesto chicken alongside roasted vegetables or a simple salad for a complete and flavorful meal.
- To prevent sticking and ensure even cooking, consider lightly pounding the chicken breasts to an even thickness before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American