Easy One Pan Baked Chicken with Pesto Pan Sauce Recipe

This easy and delicious One Pan Baked Chicken with Pesto Pan Sauce recipe combines juicy chicken breast with basil pesto, cherry tomatoes and provolone for a tasty weeknight saucy chicken in under 1 hour!

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Weeknight One Pan Baked Chicken with Pesto Pan Sauce

This. easy pesto chicken is basically a complete meal in one pan! Just add some pasta, spaghetti squash, or potatoes for a filling and satisfying meal that's ready in under 1 hour, and great for busy weeknights.

Made with boneless skinless chicken breasts, store-bought basil pesto, cherry tomatoes, balsamic vinegar and provolone cheese, this easy one pan dinner is a go-to easy weeknight meal that's great for meal prep, too!

The juicy, cheesy chicken goes perfectly with the tangy tomato and pesto pan sauce, and comes together start to finish in one baking dish. This is the perfect weeknight meal when you're craving an easy dinner option or Italian style meal.

Ingredients

With only 7 ingredients (not including salt and black pepper to season the chicken breast), this simple and satisfying Baked Chicken with Pesto Sauce is a great recipe to pull together any night of the week. Here's what you'll need to make it:

• 4 boneless, skinless chicken breast (about 2 lbs). Aim to find a pack of small to medium sized chicken breasts at your local grocery store. 
• Balsamic vinegar of Modena.
• Fresh garlic cloves.
• A pint of cherry tomatoes or grape tomatoes.
• Olive oil.
• Sliced provolone cheese.
• 1 jar store-bought pesto, or homemade basil pesto.

How to make Baked Chicken with Pesto Pan Sauce

This easy recipe for One Pan Baked Chicken and Pesto Pan Sauce is so easy to make, it almost makes itself! The entire dinner is made in a 9"x13" baking dish, for easy prep and easy cleanup! Here's how to make it:

1. Preheat oven to 375 degrees f. 
2. Spray a large baking dish with cooking sprayer grease with olive oil.
3. Add tomatoes, balsamic, garlic and olive oil to the pan.
4. Toss well, and arrange tomatoes on outer edges of pan, leaving room for the chicken breast in the center of the dish. 
5. Layer chicken into dish, and season well with salt and pepper. 
6. Cover each chicken breast with an even layer of pesto, and 2 slices of provolone. 
7. Cover dish with foil, and bake 25 minutes. 
8. Remove foil, and bake uncovered 15-20 minutes, or until chicken internal temperature reaches 165 degrees, and cheese is golden brown. (see recipe card below for full instructions and ingredients list).

Serving the Baked Chicken with Pesto Pan Sauce

To make this chicken and pan sauce a complete meal, serve this Baked Pesto Chicken with pasta, rice, farro, or couscous to soak up all the delicious pan sauce. cauliflower rice, roasted or mashed potatoes, spaghetti squash, or polenta are great side options as well!

Leftover chicken would also make a great panini, Stromboli, or flatbread pizza!

Substitutions and Additions

This Baked Pesto Chicken is easily adjusted to work with what you have on hand in your refrigerator and pantry. Here are some great substitutions and additions you can use to make this dish your own.

• Use mozzarella cheese instead of provolone cheese to top the chicken, or do a blend of Italian shredded cheeses like fontina, parmesan cheese, and mozzarella.
• Make some easy homemade pesto! My homemade basil pesto recipe calls for cashews, but you can use pine nuts, too! You can make your own delicious pesto in minutes with a food processor. If making homemade, you'll need roughly a cup of pesto. I love to make fresh basil pesto in the summer with basil from my garden.
• Add some red pepper flakes to the tomato mixture for a bit of heat.
• Stir in some thinly sliced red onions with the tomatoes for some extra zing.
• Add some sun-dried tomatoes, or use sun-dried tomato pesto instead!
• Sprinkle the chicken with some Italian seasoning in addition to the salt and pepper to amp up the Italian flavors.
• If you prefer, you could substitute boneless skinless chicken thighs for the chicken breast.
• Try red wine vinegar in place of the balsamic vinegar.

Storing

Store any leftover chicken and sauce in an airtight container in the refrigerator for 3-4 days.

More delicious chicken recipes!

If you love this Chicken with Pesto Sauce recipe, you'll love these delicious chicken recipes, too!

• Tuscan Pancetta Chicken in Garlic Cream Sauce
• 30 Minute Prosciutto Moozarella Chicken Breast with Artichoke Pan Sauce
• Chicken Sausage Stuffed Zucchini Boats
• Creamy Garlic Parmesan Maitake Mushroom Chicken

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