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Easy Baked Pesto Chicken Recipe

Easy Baked Pesto Chicken Recipe

Delicious Easy Baked Pesto Chicken Recipe featuring chicken breast, cheddar-crumb topping, and creamy pesto over roasted cherry tomatoes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Italian
Servings 4 servings
Calories 419 kcal

Equipment

  • Baking dish

Ingredients
  

Vegetables

  • 400 g cherry/grape tomatoes sliced in half

Base Ingredients

  • 1 tablespoon cornflour (cornstarch)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 cloves garlic minced
  • 1 cube chicken stock mixed with 120ml boiling water
  • 1 tablespoon red wine vinegar
  • 3 tablespoon fresh pesto

Chicken

  • 4 small chicken breasts or 2 large chicken breasts, sliced in half

Topping

  • 60 g cheddar cheese grated
  • 25 g panko breadcrumbs
  • ¼ teaspoon paprika
  • 1 tablespoon olive oil
  • 1 tablespoon pine nuts

To Serve

  • 3 tablespoon double (heavy) cream
  • fresh basil leaves
  • fresh pasta or boiled potatoes

Instructions
 

Cooking Instructions

  • Preheat the oven to 200C/400F (fan).
  • Place the cherry tomatoes in the bottom of a baking dish and sprinkle over the cornflour, ¼ teaspoon salt, and ¼ teaspoon pepper. Toss together with your hands.
  • Add the garlic, stock, red wine vinegar, and 1 tablespoon of pesto and stir together.
  • Top the tomatoes with the 4 chicken breasts.
  • Spread the remaining 2 tablespoon of pesto on the chicken breasts and sprinkle on the cheese.
  • Mix together the panko breadcrumbs, paprika, olive oil, and the remaining ¼ teaspoon each of salt and pepper.
  • Sprinkle the mixture on top of the chicken.
  • Place in the oven to cook for 10 minutes, then sprinkle over the pine nuts.
  • Place back in the oven to cook for a further 10-15 minutes - until the chicken is no longer pink in the middle.
  • Remove from the oven and stir the cream into the liquid and tomatoes in the baking dish.
  • Sprinkle fresh basil leaves over the dish and serve with some fresh pasta or some boiled potatoes.

Notes

This dinner tastes best when eaten right away. However, you can make the tomato mixture ahead and cover. Do not freeze this recipe.

Nutrition

Serving: 1servingCalories: 419kcalCarbohydrates: 13gProtein: 39gFat: 23gSaturated Fat: 8gCholesterol: 128mgSodium: 964mgFiber: 1gSugar: 4g
Keyword one pan, one tray, oven baked, Quick and Easy
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