If you want to whip up something tasty that'll impress your family, you've got to try these five pesto chicken bake recipes. They're packed with flavor and super easy to make, perfect for busy weeknights or those special gatherings. Imagine creamy pesto chicken and rice, or a colorful one-pan dish loaded with veggies. Sounds delicious, right? Get ready, because these recipes are about to become your new favorites!
Creamy Pesto Chicken and Rice Bake
Creamy Pesto Chicken and Rice Bake is a delightful one-dish meal that combines tender chicken, flavorful pesto, and creamy rice for a comforting dinner option.
This easy-to-make recipe is perfect for busy weeknights and will surely impress your family or guests with its rich flavors and appealing presentation. Just a few simple ingredients come together to create a deliciously creamy and cheesy casserole that everyone will love.
Ingredients:
- 2 cups cooked rice (white or brown)
- 2 cups cooked, shredded chicken
- 1 cup basil pesto
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Cooking Instructions:
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the cooked rice, shredded chicken, basil pesto, heavy cream, mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until all ingredients are well incorporated.
Transfer the mixture into a greased 9×13-inch baking dish, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until the top is bubbly and golden brown.
Remove from the oven and let it cool for a few minutes before serving.
Extra Tips:
For added flavor, consider marinating the chicken in pesto for a few hours before cooking.
You can also customize this dish by adding vegetables such as spinach, sun-dried tomatoes, or bell peppers to the mixture.
If you prefer a lighter version, substitute the heavy cream with Greek yogurt or a plant-based alternative.
To make the dish even cheesier, sprinkle additional mozzarella on top during the last 5 minutes of baking.
Enjoy your creamy pesto chicken and rice bake with a side salad or garlic bread for a complete meal!
Pesto Chicken Bake With Mozzarella and Tomatoes
Pesto Chicken Bake with Mozzarella and Tomatoes is a delightful and easy dish that combines succulent chicken breasts with the vibrant flavors of basil pesto, creamy mozzarella cheese, and juicy tomatoes.
This comforting bake is perfect for a weeknight dinner or a special occasion, as it's both simple to prepare and visually appealing. The combination of flavors and textures will have everyone at the table asking for seconds.
Let's get started on this delicious meal.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup basil pesto
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Cooking Instructions:
Preheat your oven to 375°F (190°C).
In a baking dish, drizzle the olive oil and season the chicken breasts with salt and pepper on both sides. Spread half of the pesto over the chicken, making sure they're well coated.
Arrange the halved cherry tomatoes around the chicken and top with the remaining pesto. Sprinkle the shredded mozzarella cheese generously over the top.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
Extra Tips:
For added flavor, consider marinating the chicken in the pesto for a couple of hours or overnight before baking.
You can also mix in some sliced bell peppers or zucchini for extra vegetables.
To make certain that the chicken remains juicy, avoid overcooking it; using a meat thermometer to check for an internal temperature of 165°F (74°C) is a great way to achieve perfect results.
Finally, serve this dish with a side of garlic bread or a fresh salad for a complete meal. Enjoy!
One-Pan Pesto Chicken and Vegetable Bake
If you're looking for a quick, delicious, and nutritious meal, this One-Pan Pesto Chicken and Vegetable Bake is the perfect solution. Packed with flavor and minimal cleanup, this dish combines tender chicken breasts with vibrant vegetables, all coated in a rich pesto sauce.
It's a fantastic way to incorporate fresh ingredients into your diet while satisfying your taste buds. Perfect for busy weeknights or a relaxed dinner with family, this recipe is sure to become a staple in your kitchen.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup pesto sauce (store-bought or homemade)
- 2 cups cherry tomatoes, halved
- 2 cups zucchini, sliced
- 1 cup bell peppers, chopped (any color)
- 1 cup asparagus, trimmed and cut into pieces
- 1 teaspoon olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
- Fresh basil for garnish (optional)
Cooking Instructions:
Preheat your oven to 400°F (200°C). In a large bowl, combine the chicken breasts with the pesto sauce, ensuring they're well-coated.
In a separate bowl, toss the cherry tomatoes, zucchini, bell peppers, and asparagus with olive oil, salt, and pepper. In a large baking dish, arrange the pesto-coated chicken breasts and surround them with the seasoned vegetables.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). If desired, broil for an additional 2-3 minutes to get a nice golden color on top. Serve with grated Parmesan cheese and fresh basil for an extra burst of flavor.
Extra Tips:
To improve the flavor of your One-Pan Pesto Chicken and Vegetable Bake, consider marinating the chicken in pesto for a few hours or overnight before cooking. This will infuse the meat with even more deliciousness.
Additionally, feel free to mix and match vegetables based on seasonal availability or personal preference; asparagus can be swapped for green beans, and zucchini can be replaced with broccoli or cauliflower.
For a heartier meal, serve this dish over cooked quinoa or pasta. Finally, leftovers can be stored in an airtight container in the refrigerator for up to three days, making it a great option for meal prep!
Pesto Chicken Alfredo Bake
Pesto Chicken Alfredo Bake is a delightful and creamy dish that marries the rich flavors of pesto with tender chicken and pasta, all baked to perfection. This recipe is perfect for a weeknight dinner or a cozy gathering, offering a comforting combination of textures and tastes that everyone will love.
With a few simple ingredients and straightforward steps, you can whip up this delicious meal that's sure to impress.
Ingredients:
- 2 cups cooked penne pasta
- 2 cups cooked, shredded chicken
- 1 cup pesto sauce
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
In a large mixing bowl, combine the cooked penne pasta, shredded chicken, pesto sauce, heavy cream, garlic powder, salt, and pepper. Mix well until all the ingredients are evenly coated.
Pour the mixture into the prepared baking dish and spread it out evenly. Sprinkle the grated Parmesan cheese and shredded mozzarella cheese on top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. Remove from the oven and let it cool for a few minutes before serving.
Extra Tips:
For added depth of flavor, consider using homemade pesto or adding extra ingredients like sun-dried tomatoes or spinach to the mix.
If you prefer a crispy top, you can broil the dish for an additional 2-3 minutes after baking. Be sure to keep an eye on it to prevent burning.
This dish can also be made ahead of time and stored in the refrigerator for up to 2 days before baking, making it a great option for meal prep.
Enjoy garnishing with fresh basil for a pop of color and flavor!
Spinach and Pesto Stuffed Chicken Bake
Spinach and Pesto Stuffed Chicken Bake is a delicious and nutritious dish that combines the rich flavors of pesto with the freshness of spinach, all wrapped in tender chicken breasts. This recipe is perfect for a weeknight dinner or a special occasion, as it not only looks impressive but also packs a punch regarding flavor.
With a few simple ingredients, you can create a hearty meal that will satisfy your family and impress your guests.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach, chopped
- 1/2 cup pesto (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil for drizzling
Instructions:
Preheat your oven to 375°F (190°C). In a mixing bowl, combine the chopped spinach, pesto, cream cheese, garlic powder, salt, and pepper until well mixed.
Carefully cut a pocket into each chicken breast without slicing all the way through. Stuff each pocket with the spinach and pesto mixture, then place the stuffed chicken breasts in a greased baking dish.
Sprinkle shredded mozzarella cheese over the top of the chicken, and drizzle with a little olive oil. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Extra Tips:
To guarantee that your chicken stays moist and flavorful, consider marinating it in olive oil and a little lemon juice for about 30 minutes before stuffing. This step adds additional flavor and tenderness.
You can also customize the stuffing by adding other ingredients like sun-dried tomatoes or artichokes for extra flavor. Serve the stuffed chicken with a side of roasted vegetables or a fresh salad for a complete meal.
Enjoy your delightful Spinach and Pesto Stuffed Chicken Bake!