Creamy Pesto Chicken Bake
A cozy, soul-satisfying chicken bake featuring juicy chicken breasts baked in a creamy basil pesto sauce with melted fresh mozzarella and toasted pine nuts for a delightful crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
- 4 boneless, skinless chicken breasts (about 6 ounces / 170 grams each)
- ¾ cup (180 ml) fresh basil pesto (homemade or store-bought)
- 8 ounces (225 grams) fresh mozzarella cheese (ball or pre-sliced)
- ½ cup (120 ml) heavy cream (full-fat recommended)
- ¼ cup (30 grams) pine nuts, toasted
- 2 tablespoons (30 ml) olive oil (extra virgin preferred)
- 2 garlic cloves, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: lemon zest from 1 lemon
- Optional: fresh basil leaves for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Toast ¼ cup (30 grams) pine nuts in a small dry skillet over medium-low heat for 3-5 minutes, stirring frequently until golden and fragrant. Remove from heat and set aside.
- Pat dry the chicken breasts and season both sides with salt and freshly ground black pepper.
- Heat 2 tablespoons (30 ml) olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes per side until golden brown but not cooked through. Remove from heat.
- In the same skillet, lower heat to medium, add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- In a mixing bowl, combine ¾ cup (180 ml) basil pesto with ½ cup (120 ml) heavy cream and the sautéed garlic. Mix well to form a smooth sauce.
- Place the seared chicken breasts in a 9×13-inch (23×33 cm) baking dish. Pour the creamy pesto sauce evenly over the chicken.
- Slice or tear the 8 ounces (225 grams) fresh mozzarella and arrange evenly on top of the chicken and sauce.
- Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
- Remove from oven, sprinkle toasted pine nuts over the top, add lemon zest if using, and garnish with fresh basil leaves.
- Let the dish rest for 5 minutes before serving to allow flavors to meld and juices to settle.
Notes
If mozzarella browns too quickly, loosely cover with foil halfway through baking. Always check chicken doneness with a meat thermometer. The sauce should be creamy and coat the chicken without being too runny; add more cream if needed. Toast pine nuts carefully on medium-low heat and stir often to prevent burning. For dairy-free, substitute heavy cream with coconut cream and use dairy-free mozzarella. Use gluten-free pesto if needed. Pine nuts can be substituted with toasted walnuts, almonds, or sunflower seeds.
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 475
- Sugar: 1
- Sodium: 600
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 5
- Fiber: 1.5
- Protein: 45
Keywords: creamy pesto chicken bake, mozzarella chicken bake, pine nuts chicken, easy chicken dinner, baked chicken recipe, pesto chicken, comfort food, quick chicken bake