Pesto Chicken Bake (Easy, Cheesy, High-Protein Dinner)

cheesy pesto chicken bake in a white casserole dish

5 from 8 votes

Pesto Chicken Bake (Easy, Cheesy, High-Protein Dinner)

This pesto chicken bake is packed with creamy, herby flavor and a whopping 49 grams of protein per serving. With tender chicken breasts smothered in pesto, cream cheese, and bubbling mozzarella, it’s the kind of easy dinner recipe that hits all the right notes on a busy weeknight.

Prep Time5

Cook Time45

Total Time50

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Mary Smith

Equipment

9x13 inch baking dish

Ingredients

6 chicken breasts small to medium sized. I used 2.5 lbs chicken total
Olive oil spray
½ tsp salt
½ tsp pepper
1 tsp garlic powder
8 oz cream cheese
½ cup jarred pesto
¼ cup grated parmesan cheese
1 cup shredded mozzarella cheese

Instructions

Preheat oven to 375. Spray a 9 x 13 inch baking dish with cooking oil.
Lay the chicken breasts in a single layer. Sprinkle generously with salt, pepper, and garlic powder.
In a bowl, mix the cream cheese and pesto together.
Use a spoon to spread the mixture over top of the chicken breasts so they’re mostly covered.
Sprinkle evenly with the Parmesan cheese and the mozzarella.
Cover with foil and bake for 30 mins. Remove the foil and continue baking for 15 mins or until the chicken reaches 165 degrees and the cheese is browned and bubbling.
Serve with Jovial Foods gluten free penne pasta and steamed broccoli or pasta and veggie of choice, and enjoy!

Notes

Nutrition info is for 1 chicken breast with ⅙ of the total pesto/cheese topping!

Let the leftovers cool completely, then store in an airtight container in the fridge for up to 3–4 days. Reheat in the oven at 350°F or microwave until warmed through.

Make it ahead tip: Assemble everything in the baking dish earlier in the day, cover, and refrigerate. Bake when ready to serve.

Nutrition