So many reason to love this Easy Baked Chicken Pesto recipe! It’s fresh, flavorful, and the best part is everything comes together in one dish! Enjoy as is for a low-carb meal or with pasta, rice, or potatoes for a more balanced meal. 

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Juicy tender chicken breasts with creamy pesto sauce, fresh tomatoes and melty mozzarella cheese! Are your taste buds dancing yet??

This pesto chicken bake makes such a perfect weeknight meal. Not only is it all made in one dish, but you get the full entree with the chicken and the veggies all made in one dish! Which is absolutely fantastic served on it’s own for a low carb meal. Or easily pair with some Air Fryer Roasted Potatoes or 15-minute Buttered Noodles to build a well-rounded dish!

So this one-dish meal comes together quickly just by mixing together a little pesto pan sauce in the baking dish you’re going to bake it in. While you’re doing this, the chicken will be marinating in a light olive oil marinade that will keep the moisture locked in, keeping the chicken moist and juicy!

Green beans and cherry tomatoes are the perfect compliment to the juicy chicken and bold pesto flavors! But you can definitely get creative here with the vegetables you used.

• Chicken – I used boneless skinless chicken breasts. I would suggest using more thin chicken breasts here (as opposed to thick). Thicker breasts will just take longer to cook and are easier to dry out. You can always tenderize or cut the breast in half lengthwise to make two breasts too.
• Olive oil – extra virgin olive oil, to help keep the chicken moist.
• Vinegar – I used white wine vinegar but you could substitute for rice vinegar, distilled vinegar or balsamic vinegar if needed.
• Garlic – highly recommend freshly minced garlic for best flavor, but pre-minced garlic or garlic powder will work in a pinch.
• Seasonings – Grab some salt, pepper, onion powder and Italian seasoning!
• Butter – to add some rich taste to this dish! Use dairy-free if needed.
• Green beans – I used fresh green beans. To save time, I bought my green beans already washed and trimmed.
• Tomato – I used cherry tomatoes because they don’t let out as much liquid as other tomato varieties. You could also use grape tomatoes.
• Pesto – I used basil pesto. Both homemade basil pesto or use store-bought basil pesto work here!
• Basil – freshly chopped basil is going to be best for this recipe!
• Mozzarella cheese – I would highly recommend freshly shredded mozzarella cheese here (it will be the most cheesiest that way!), but technically you can use any cheese here, even if it’s gouda, white cheddar cheese, or another variety of cheese. Fresh mozzarella cheese slices would also be amazing!
• Balsamic glaze – optional but absolutely amazing on top!

How To Make

Store any leftover chicken pesto in an airtight container or covered with aluminum foil in the fridge for 4-5 days.

Store everything together or divide the chicken, green beans and tomatoes into individual portions for easy meal prep lunches.