Pesto Chicken

Man, I love pesto chicken SO much. It’s one of my very favorite meals. Garlic, basil, cheese, and tomato combine so well. You can make this as separate chicken breasts in a pan, or you can mix cubed chicken and cut up tomato with sauce in the pasta. Either way is delicious, but the separate chicken breasts in the pan seems a little more special for special occasions.

And good news, this one is naturally gluten free–just serve it with gluten free noodles.

Pesto Chicken

  • Servings: 6
  • Difficulty: easy
  • Print

Absolutely delicious, great for special occasions or weeknight dinners.


  • 3 large Chicken Breasts, fileted in half so they’re half the thickness (6 total pieces)
  • Salt and pepper to taste
  • 10 oz. jar Basil Pesto
  • 2 large Tomatoes, sliced
  • Sliced or shredded Mozzarella
  • Parmesan cheese (optional)


Place the fileted chicken breasts in a greased 9×13 pan and season with salt and pepper. Spoon the pesto over the chicken. Then cover each chicken with 1-2 tomato slices (salted and peppered), and top with cheese. (Optional: Sprinkle parmesan over all.) Cook at 375° for about 30-45 minutes or until the temperature reaches 165°. Also broil to melt the cheese until slightly golden brown at the end. Serve with pasta, and make sure to spoon the delicious liquid from the pan over the pasta.

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