Can I use frozen chicken breasts?u003cbr/u003e

While fresh chicken works best for even cooking, you can use frozen chicken breasts if needed. Just make sure to thaw them completely in the refrigerator before slicing and preparing the recipe.

Do I have to slice the chicken?u003cbr/u003e

Yes, slicing the chicken horizontally ensures even cooking and a quicker bake time. If your chicken is too thick, slicing it into thinner pieces is essential for the best results.

How do you slice a chicken breast horizontally?u003cbr/u003e

Slicing boneless skinless chicken breasts horizontally might seem like a small detail, but it makes a big difference. Thinner pieces cook faster and more evenly, soaking up flavors while staying tender and juicy.u003cbr/u003eu003cstrongu003eHere’s how to do it right:u003c/strongu003eu003cbr/u003ePlace the chicken breast flat on a cutting board and press down lightly with your palm.u003cbr/u003eu003cbr/u003eUsing a sharp knife, slice through the middle, keeping the blade parallel to the cutting board, to create two thin, even chicken breast cutlets.u003cbr/u003eIf your chicken is still a bit thick af

4-Ingredient Chicken and Pesto Bake (Easy recipe)

Name: 4 Ingredient Pesto Chicken Bake
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian
Ingredients: 3 Boneless Skinless Chicken Breasts; 6 oz. Jar Basil Pesto -(drained); 1 Large Tomato- (sliced); 6-8 ounces Fresh Mozzarella Pearls (or fresh mozzarella diced into small pieces); Salt and pepper to taste; OPTIONAL: Balsamic Glaze for serving

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4.8 from 53 reviews

4 Ingredient Pesto Chicken Bake

Recipe by Bailey Sissom

Chicken and pesto bake comes together in just 5 minutes with juicy chicken, rich pesto, melty mozzarella, and fresh tomato slices, all baked to perfection. An easy dinner for busy weeknights.

Total Time35 minutes
Yield3 servings 1x

Ingredients

Scale

3 Boneless Skinless Chicken Breasts
6 oz. Jar Basil Pesto -(drained)
1 Large Tomato- (sliced)
6-8 ounces Fresh Mozzarella Pearls (or fresh mozzarella diced into small pieces)
Salt and pepper to taste
OPTIONAL: Balsamic Glaze for serving

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Instructions

Preheat the Oven: Heat your oven to 375°F.

Prep the Chicken: Pound the chicken breasts to an even thickness of about 0.8 inches. Season liberally with salt and black pepper.

Drain the Pesto: Scoop the 6 oz. jar of basil pesto into a fine mesh strainer. Press gently with the back of a spoon to remove excess oil, ensuring a thicker, more flavorful pesto.

Assemble the Dish: Place seasoned chicken breasts in a baking dish. Spread each piece with a generous layer of the drained pesto.

Add Toppings: Top each pesto-coated chicken breast with a layer of mozzarella pearls (or diced mozzarella) and a slice of tomato.

Bake: Transfer the dish to the oven and bake for about 25-30 minutes, or until the chicken is cooked through (internal temperature 165°F), the cheese is melted, and the tomatoes are slightly caramelized. For a golden finish, broil for 1-2 minutes just before the chicken is done.

Serve: Remove cooked chicken from baking dish and arrange on a platter or individual plates. If using, drizzle each chicken breast with balsamic glaze and serve immediately.

Notes

Cooking times may vary depending on the size of your chicken breasts.

Drain the oil from the pesto before spreading it on the chicken. This prevents the chicken from soaking in oil and juices while cooking.

Vegetarian: Swap the chicken breasts for thick slices of eggplant or portobello mushroom

Dairy-Free: Replace the fresh mozzarella with a diary free cheese alternative that melts well. Make sure the pesto you are using is also-dairy free.

Prep Time: 5 mins
Cook Time: 30 mins
Category: Fast and Easy
Method: Oven
Cuisine: Italian

Nutrition

Serving Size: 1 chicken cutlet
Calories: 205
Sugar: 0.9 g
Sodium: 456.5 mg
Fat: 8 g
Carbohydrates: 2.4 g
Protein: 29.7 g
Cholesterol: 62 mg

Find it online: https://www.simplysissom.com/pestochickenbake/