Description
A simple and flavorful baked pesto chicken recipe that features tender chicken breasts topped with a creamy basil pesto and mayonnaise mixture, finished with crispy panko breadcrumbs for a deliciously easy weeknight dinner.
Ingredients
Scale
Chicken
- 4 chicken breast halves (about 1.25 pounds)
- Salt and pepper, to taste
Topping
- ⅓ cup Hellman’s or Best Foods Mayonnaise
- â…“ cup basil pesto
- 3 tablespoons breadcrumbs (panko is best)
Instructions
- Preheat the Oven: Preheat your oven to 425°F. Line a baking sheet with foil and coat it with nonstick spray to prevent sticking.
- Prepare the Chicken: Pat the chicken breasts dry with a paper towel. Season both sides thoroughly with salt and pepper to enhance flavor.
- Assemble the Chicken: Place the chicken breasts evenly spaced on the prepared baking sheet. In a small bowl, combine the mayonnaise and basil pesto. Spoon this mixture generously over each chicken breast, reserving a little for serving if desired.
- Add the Breadcrumbs: Evenly sprinkle the panko breadcrumbs over the pesto-coated chicken breasts to create a crispy topping when baked.
- Bake the Chicken: Bake in the preheated oven for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F and the juices run clear, ensuring the chicken is fully cooked.
- Serve: Remove the chicken from the oven and serve immediately, optionally garnishing with the reserved pesto mixture for extra flavor.
Notes
- Use panko breadcrumbs for a lighter, crispier topping.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- For an extra touch, serve with a side of roasted vegetables or a fresh salad.
- Leftover pesto mayonnaise mixture can be stored in the fridge and used as a spread or dip.
- May substitute dairy-free mayonnaise to make recipe dairy-free but note it may alter texture slightly.
