CREAMY PESTO CHICKEN


Who doesn’t love cheese and pesto?! This recipe is a total cravings satisfier. As an added benefit, this recipe can be made in less than 15 minutes of prep time, and then just stick it in the oven! Top your baked chicken on a bed of spinach, cauliflower rice, or anything you prefer and it’s a perfect home cooked meal.

Here’s what you’ll need:

  • 2 lbs chicken breast
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 8 oz block of cream cheese, softened 
  • 1 cup shredded mozzarella
  • 1/2 cup basil pesto
  • ~1 dozen cherry tomatoes, halved
  • 1/4 cup fresh basil leaves

Preheat oven to 375 degrees. Cut chicken breasts vertically to make them thinner. Cover chicken with olive oil, salt, and pepper, distributing evenly. Place the chicken in a medium sized casserole dish.

In a separate bowl, combine cream cheese, 1/2 cup mozzarella, and pesto. Mix well. 

Evenly distribute the mixture on top of the chicken, completely covering it and making a top layer. Use the remaining 1/2 cup of mozzarella to sprinkle on the top of the mixture. 

Fill the open areas of the dish with halved cherry tomatoes. Bake for 30-40 minutes, depending on thickness of chicken. Check for done-ness and top with fresh cut basil leaves.

Serve immediately or refrigerate for up to four days! 


CREAMY PESTO CHICKEN

Ingredients: 

  • 2 lbs chicken breast
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 8 oz block of cream cheese, softened 
  • 1 cup shredded mozzarella
  • 1/2 cup basil pesto
  • ~1 dozen cherry tomatoes, halved
  • 1/4 cup fresh basil leaves 

Instructions: 

  1. Preheat oven to 375 degrees. Cut chicken breasts vertically to make them thinner. Cover chicken with olive oil, salt, and pepper, distributing evenly. 
  2. Place the chicken in a medium sized casserole dish. 
  3. In a separate bowl, combine cream cheese, 1/2 cup mozzarella, and pesto. Mix well. 
  4. Evenly distribute the mixture on top of the chicken, completely covering it and making a top layer. 
  5. Use the remaining 1/2 cup of mozzarella to sprinkle on the top of the mixture. 
  6. Fill the open areas of the dish with halved cherry tomatoes. 
  7. Bake for 30-40 minutes, depending on thickness of chicken. Check for done-ness and top with fresh cut basil leaves. Serve immediately or refrigerate for up to four days.