Pesto Baked Chicken Recipe
This cheesy pesto baked chicken is an easy meal that is perfect for any night of the week. It’s pretty hard to mess up, has minimal hands-on time and I mean, anything covered in melty asiago cheese is a win in my book.
Ingredients
Units
Scale
- 1 1/2 - 2 lb boneless, skinless chicken breast
- 3/4 cup pesto
- 2 cups grated asiago cheese OR parmesan
- olive oil
- salt and pepper
Instructions
- Sprinkle chicken evenly, but lightly, with salt the night before cooking this recipe. This helps ensure more flavorful and tender meat. Even a couple hours beforehand will help!
- Heat a cast-iron skillet over medium-high heat with 2 tbsp olive oil.
- Sprinkle the chicken with black pepper, drizzle with more olive oil and add to the hot skillet. Cook for about 3 minutes, or until you have a good golden brown sear on that cooked side. Flip the chicken and cook an additional 3-5 minutes, until an internal temp of about 155-160F is reached (read using a meat thermometer).
- Spread the pesto over each piece of chicken and then sprinkle with cheese.
- Place under the broiler to melt the cheese and finish cooking the chicken. I put my chicken on the lowest rack in the broiler. If you don’t have the option to lower, you might want to make sure the chicken is closer to 165F and broil for less time. Every broiler is different! You really just need to cook the chicken through and melt the cheese. Chicken is done when a meat thermometer reads 165F. About 3 more minutes.
Find it online: https://www.figjar.com/super-easy-pesto-baked-chicken/