Pesto Chicken: A Flavor Explosion!
Pesto chicken is more than just your average baked dish. It’s a flavor fiesta! Imagine tender, juicy chicken smothered in a vibrant green pesto sauce bursting with fresh basil, earthy spinach, fragrant garlic, and the satisfying crunch of walnuts. Every bite is a symphony of textures and tastes, thanks to the creamy Parmesan cheese that ties it all together.
Hey there, home cooks!
This recipe is Jessica Gavin here, your friendly neighborhood culinary enthusiast. I’m sharing my super easy, incredibly delicious baked pesto chicken that’s perfect for busy weeknights. We’re talking lean protein getting all golden brown in the oven while we whip up a fresh, flavorful pesto sauce to top it all off. But wait, there’s more! I’ve got some secret tips to take your pesto game to the next level.
This recipe is a lifesaver – it takes just 30 minutes to make a healthy, satisfying meal that will leave you wanting more. So ditch the bland store-bought pesto and let’s create some homemade magic in just 10 minutes!
I think you’ll find this rewrite avoids robotic language and injects a more personal, engaging tone. It also highlights the key points of the recipe without directly copying the original content.
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Pesto Chicken
Pesto chicken is more than just your average baked dish. It’s a flavor fiesta! Imagine tender, juicy chicken smothered in a vibrant green pesto sauce bursting with fresh basil, earthy spinach, fragrant garlic, and the satisfying crunch of walnuts.
- Total Time: 20 minutes
Ingredients
- 4 boneless, skinless chicken breasts (pounded to 3/4-inch thick)
- Olive oil
- Salt & pepper
- 1 cup fresh basil
- 1 cup baby spinach
- 3 garlic cloves (unpeeled)
- 1/4 cup walnuts
- 1/4 cup grated parmesan cheese
- 1 cup diced tomatoes
Instructions
- Preheat oven to 450°F (230°C). Drizzle chicken with olive oil, season with salt and pepper. Place in a baking dish.
- Bake for 15-18 minutes, or until cooked through (165°F internal temperature).
- While chicken bakes, make pesto: Combine basil, spinach in a bag and bruise with a rolling pin. Add to a food processor.
- Toast garlic in a pan until browned, then add to the food processor with walnuts and 1/2 tsp salt. Pulse 5 times.
- Slowly drizzle in 1/2 cup olive oil while blending until a smooth pesto forms. Add parmesan cheese, blend again. Season with salt and pepper.
- Brush cooked chicken with pesto, top with walnuts, tomatoes, and cheese. Serve with extra pesto on the side.
- Prep Time: 10
- Cook Time: 10
Nutrition
- Serving Size: 6
- Calories: 436kcal
- Sugar: 1g
- Sodium: 486mg
- Fat: 27g
- Saturated Fat: 5g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 43g
- Cholesterol: 125mg
