Chicken Recipes




How to Make the Best Pesto Chicken Breast

baked pesto chicken breast recipe

How to Make the Best Pesto Chicken Breast

Perfectly grand is an understatement when describing this pesto chicken recipe. Pesto is a delicious ingredient and versatile in several recipes, such as mixed into pasta, cooked with veggies, or spread on ciabatta bread for a tasty sandwich. But when it's paired with chicken, we can ait agree that it shines. Pesto takes an ordinary baked chicken breast to luscious new heights. And the best part: You don't reserve this for special dinners only. So, grab your ingredients, and get ready to cook the best pesto chicken breast you'll want to have again and again.

Pesto Chicken Breast


  • 2/3 cup ricotta cheese
  • 4 tablespoons chopped fresh parsley
  • 3 tablespoons prepared pesto
  • 2 tablespoons grated parmesan cheese
  • 6 boneless, skinless chicken breast halves (about 2 3/4 pounds)
  • 1 egg
  • 3/4 cup Italian seasoned dry breadcrumbs
  • wooden toothpicks


1. Preheat oven to 400 degrees Fahrenheit. Spray the pan with cooking spray or line it with parchment paper.

2. In a bowl, combine ricotta, 3 tablespoons of parsley, pesto, and parmesan.

3. Transfer the mixture to a plastic food storage bag, snip a hole in one corner, and set aside.

4. Cut a 2″ deep horizontal pocket into each chicken breast.

5. Dividing evenly, pipe the ricotta mixture into pockets. Secure with toothpicks.

6. In a shallow bowl, lightly beat the egg. Spread breadcrumbs on wax paper.

7. Dip each piece of chicken into the egg, then coat it with breadcrumbs.

8. Place on pan, coat chicken with cooking spray.

9. Bake chicken until no longer pink inside, about 20 minutes.

10. Sprinkle remaining parsley evenly over chicken pieces, and serve hot.

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