Pesto Chicken Bake

I have been on a pesto kick lately and I am not stopping! I have a basil plant in my backyard that is just THRIVING so the pesto will not be stopping anytime soon. You know, until my lack of a green thumb kick in. Anyways, pesto chicken bake is on menu today. The pesto and the sun-dried tomatoes give the chicken so much flavor and then, of course, we have to add some cheese. Top it off with some balsamic too!

Pesto Chicken Bake

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Main Dish
Servings 4 people


  • 4 chicken cutlets 4 ounces each
  • 1 tablespoon Italian seasonings
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/3 cup pesto sauce
  • 1/2 cup sun-dried tomatoes in oil, drained
  • 1 cup reduced fat, part skim shredded mozzarella cheese

Allie Carte Light Pesto

  • 1 cup basil packed
  • 1/4 cup chicken broth low-sodium, fat-free
  • 4 cloves minced garlic
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon black pepper


Pesto Sauce

  • Add all ingredients to a blender and blend until smooth


  • Preheat oven to 400 degrees
  • Season both sides of each chicken breast, evenly, with the seasonings
  • Add chicken to a greased baking tray
  • Top each piece evenly with the pesto sauce
  • Add the sun dried tomatoes over the pesto sauce
  • Finally, sprinkle, evenly, with the mozzarella cheese
  • Bake in the oven for 20 minutes, or until fully cooked

WW Points per Serving

πŸ’š: 5
πŸ’™: 3
πŸ’œ: 3
βœ”οΈ: 160 calories
Keyword Chicken Breast
Course Main Course, Main Dish
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!

Chicken Breast Italian Main Dish Recipes

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