My Easy Baked Pesto Chicken | One Tray Cooking & Ready in 30 Minutes!

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while still melting well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option that adds a cheesy flavor.

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: chicken drumsticks

Chicken thighs are often less expensive and juicier.

pesto sauce

🥗Healthier: homemade pesto

💰Cheaper: spinach + olive oil

Homemade pesto can be made with less expensive ingredients.

Preheat oven to 200°C (400°F).

Slice 400 grams of cherry tomatoes in half and add to a medium-sized baking dish.

Sprinkle 1 tablespoon of cornflour, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper over the tomatoes and mix well.

Add 2 cloves of minced garlic, 120 ml of chicken stock, 1 tablespoon of red wine vinegar, and 1 tablespoon of pesto to the tomatoes and stir together.

Top the tomatoes with 4 medium-sized chicken breasts and spread with 2 tablespoons of pesto.

Sprinkle 60 grams of grated mature cheddar cheese on top of the chicken.

In a bowl, mix 25 grams of panko breadcrumbs with 1/4 teaspoon of paprika, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 tablespoon of olive oil until coated.

Sprinkle the breadcrumb mixture on top of the chicken.

Place the dish in the oven and cook for 10 minutes.

After 10 minutes, sprinkle 1 tablespoon of pine nuts over the chicken and return to the oven for another 10 to 15 minutes until cooked through.

Remove from the oven and stir in 3 tablespoons of double cream into the liquid and tomatoes at the base of the dish.

Sprinkle with fresh basil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens