Pesto Chicken

Ingredients

• 2chicken breasts, butterflied (sliced in half vertically)
• 227 g (8 oz)cherry tomatoes
• about 68 g (½ cup)pine nuts
• to seasonsalt and pepper
• 60 ml (¼ cup), plus more for servingpesto sauce

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F). Arrange the four chicken fillets in a baking dish, or on a baking sheet lined with parchment paper.

2. 2

   Season and add pesto

   Season both sides of the chicken with salt and pepper. Brush the tops with pesto, using about 1 tablespoon per chicken breast, then add the cherry tomatoes to the dish.

3. 3

   Bake until cooked

   Bake the chicken and tomatoes at 200°C (400°F) for about 20–25 minutes, until a meat thermometer inserted into the chicken reads 74°C (165°F).

4. 4

   Finish and serve

   Take the dish out of the oven and scatter pine nuts over the chicken. Serve warm with extra pesto if you like, alongside a side dish or salad.

What is pesto chicken?

Pesto chicken is a simple baked chicken dish flavoured with pesto, a sauce associated with Ligurian cuisine in north-west Italy. This version pairs it with cherry tomatoes and pine nuts for a quick, colourful meal.

The American-style preparation keeps the method straightforward: coat the chicken, add the tomatoes and bake everything in one dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 313 calories, 28g protein, 6g carbs, 20g fat.

The chicken supplies most of the protein, while the pesto and pine nuts contribute much of the fat; the tomatoes and pesto account for some of the carbohydrates. Pair a portion with a generous salad or non-starchy vegetables for a more rounded plate.

Choosing the ingredients

Butterflied chicken: slicing each breast vertically into thinner fillets helps the pieces cook more evenly and gives the pesto more surface to cover.

Pesto: use a pesto you enjoy on its own, since its herbs, cheese and oil bring much of the dish’s flavour. The recipe also leaves room to serve extra at the table.

Getting the texture right

Chicken: arrange the fillets in a single layer so they bake rather than crowd together. Check the thickest part with a thermometer and take the dish out when it reaches 74°C (165°F).

Tomatoes: they soften as the chicken bakes and release some juice into the dish. For a little more colour on top, keep the chicken pieces from sitting under the tomatoes.

Timing the bake

Preheat the oven before the chicken goes in, then allow about 20–25 minutes of baking. The exact time depends on how thick the fillets are, so use the temperature check rather than relying on the clock alone.

Finishing with pine nuts

Pine nuts: add them after baking, as the recipe directs, so they keep their distinct texture. Scatter them over the chicken just before serving.

Serving: offer extra pesto at the table and pair the chicken with your preferred side or a salad. Spoon some of the baked tomatoes alongside each portion.

Recipe notes & tips

• Butterfly the chicken into four fillets of similar thickness so they finish cooking at roughly the same time.
• Season both sides of each fillet before brushing pesto over the top.
• Use a meat thermometer in the thickest part of a fillet to check for 74°C (165°F).
• Keep the chicken in a single layer in the baking dish for more even cooking.
• Add the pine nuts after baking to preserve their texture.
• Serve with extra pesto on the side so everyone can add as much as they prefer.

Variations

• Add sliced courgette: bake it alongside the chicken and tomatoes.
• Use sun-dried tomato pesto: swap it for the basil pesto for a deeper tomato flavour.
• Add mozzarella: place slices over the chicken near the end of baking and cook until melted.
• Toast the pine nuts: briefly toast them in a dry pan before scattering them over the cooked chicken.
• Add lemon: serve with lemon wedges for a bright finish.

Common mistakes to avoid

• Uneven fillets: butterfly the breasts into pieces of similar thickness so thinner ones do not dry out before thicker ones are cooked.
• Guessing doneness: check the thickest part with a thermometer and remove the chicken once it reaches 74°C (165°F).
• Crowded chicken: spread the fillets into one layer so they bake evenly.
• Too much salt: season cautiously because pesto can already be salty.
• Pine nuts added too early: scatter them over the chicken after baking, as the recipe specifies.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat until piping hot, using the microwave or a covered ovenproof dish; add a little pesto after reheating if desired.

Frequently asked questions