Pesto Chicken Bake Recipe Low Carb
There are some dinners that just feel like a warm hug in a dish, and for me, this Pesto Chicken Bake is exactly that. It’s one of those recipes that evolved in my kitchen over time, born from a need for something deeply satisfying that didn’t require hours of effort. I stumbled upon this combination of juicy chicken, vibrant pesto, and blistered tomatoes by accident one evening, and it’s been a hit ever since. The aroma that fills the house as it bakes is simply wonderful—herbaceous, garlicky, and cheesy all at once.
What makes this particular baked chicken recipe so special is its elegant simplicity. We’re using just a handful of quality ingredients to create layers of genuine flavour. The chicken becomes incredibly tender, bathed in the nutty, basil-infused pesto, while the sweet cherry tomatoes burst and release their juices, creating a light, delicious sauce right in the pan. The crowning glory is a blanket of mozzarella and Parmesan that melts into a gloriously gooey, golden-brown topping.
This dish works beautifully for a midweek family meal, as it comes together with minimal fuss, but it’s also impressive enough to serve when you have guests. Because it’s naturally low in carbohydrates, it’s also a fantastic keto dinner option that doesn’t feel like you’re missing out on anything. It’s a true staple in my home, and I’m so excited to share my method with you.
Recipe Overview
This Pesto Chicken Bake recipe focuses on creating a flavourful, succulent main course with very little hands-on time. The key is to sear the chicken first for a golden crust, which locks in the juices before it bakes with the pesto and cheese. I’ve found that this extra step prevents the chicken from becoming dry. You can expect a bright, savoury flavour profile from the basil pesto, complemented by sweet tomatoes and a rich, cheesy topping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Pesto Chicken Bake Recipe
- Genuine Flavour: The taste is rich and layered. The earthy, nutty notes of the basil pesto infuse the chicken, while the sweetness of the roasted cherry tomatoes provides a perfect counterbalance. The melted mozzarella adds a creamy texture that brings it all together.
- Ready in Under 40 Minutes: From start to finish, this dish comes together in about 35 minutes, making it a brilliant option for those busy evenings when you want real food without the long wait.
- Flexible Recipe: This recipe is incredibly adaptable. You can add a layer of fresh spinach at the bottom of the dish, toss in some sliced mushrooms, or swap the pine nuts for walnuts in your pesto.
- Great for Weeknight Dinners: It’s the kind of meal that feels a little bit special but is straightforward enough to make on a Tuesday night. It requires one pan for searing and one dish for baking, so cleaning up is a breeze.
- Family Tested: I make this at least once a week – it’s become a family favourite. Everyone from my partner to my fussy nephew always clears their plate, which is the highest compliment a home cook can receive!
Ingredients You’ll Need
For the best results, I always recommend using the best quality ingredients you can find, especially for the pesto and chicken. A good, flavourful pesto makes all the difference. While homemade is fantastic, a quality shop-bought one like Sacla’ Classic Basil Pesto works wonderfully when you’re short on time. For another delicious sauce idea, check out my recipe for an Authentic Tzatziki Sauce.
- 4 large chicken breasts (about 180-200g each), skinless and boneless
- 2 tbsp olive oil
- 2 cloves garlic, thinly sliced
- 250g cherry tomatoes, halved
- 150g fresh basil pesto (shop-bought or homemade)
- 150g fresh mozzarella ball, torn into chunks
- 50g Parmesan cheese, freshly grated
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- A small handful of fresh basil leaves, for garnish
- 2 tbsp pine nuts, toasted, for garnish (optional)
Ashley’s Tip: For the most tender and evenly cooked chicken, take the breasts out of the fridge about 20 minutes before you plan to cook them. Letting them come closer to room temperature helps them cook more uniformly.
How to Make Pesto Chicken Bake Recipe
The process for this baked chicken dish is very straightforward. The key is the initial sear, which creates a beautiful texture and locks in all the moisture. From there, it’s a simple assembly job before the oven does the rest of the work.
- Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). Lightly grease a 9×13 inch (or similar size) baking dish.
- Season the Chicken: Pat the chicken breasts dry with a paper towel. Season both sides generously with salt, freshly ground black pepper, and the dried oregano.
- Sear the Chicken: Heat the olive oil in a large frying pan over a medium-high heat. Once the oil is shimmering, carefully place the chicken breasts in the pan. Sear for 2-3 minutes on each side until they are a lovely golden-brown. What works best for me is not moving them around too much to get a good crust. The chicken will not be cooked through at this point.
- Arrange the Baking Dish: Transfer the seared chicken breasts to your prepared baking dish, leaving a little space between each one. Scatter the halved cherry tomatoes and sliced garlic around the chicken.
- Add the Pesto: Spoon the basil pesto generously over the top of each chicken breast, spreading it evenly to cover the surface.
- Top with Cheese: Distribute the torn mozzarella chunks over the pesto-covered chicken. Sprinkle the freshly grated Parmesan cheese over everything in the dish—the chicken and the tomatoes.
- Bake to Perfection: Place the dish in the preheated oven and bake for 20-25 minutes. The bake is ready when the chicken is cooked through, the juices run clear, and the cheese is melted, bubbling, and beautifully golden-brown on top.
- Rest and Garnish: Remove the dish from the oven and let it rest for 5 minutes. This allows the juices in the chicken to redistribute, ensuring every bite is succulent. Garnish with fresh basil leaves and toasted pine nuts before serving.
Tips From My Kitchen
- Temperature Control: The biggest risk with baked chicken is overcooking it. I highly recommend using a digital meat thermometer. The chicken is perfectly cooked when its internal temperature reaches 74°C at the thickest part. This guidance is in line with the Food Standards Agency (FSA) recommendations for safely cooked poultry.
- The Secret Step: Don’t skip the searing step! I learned that this small effort makes a huge difference to the final texture. It creates a savoury crust that not only tastes great but also helps keep the chicken incredibly moist during baking.
- Make-Ahead: You can prepare elements of this dish ahead of time. Sear the chicken and arrange it in the baking dish with the tomatoes up to 4 hours in advance. Keep it covered in the fridge, then just add the pesto and cheese right before you’re ready to bake. You may need to add 5 minutes to the baking time if cooking from cold.
- Storage: Leftovers are fantastic! Store any remaining Pesto Chicken Bake in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C or in the microwave until hot.
Common Mistakes to Avoid
- Overcrowding the pan: When you place the chicken and tomatoes in the baking dish, make sure they have a bit of space. If the dish is too crowded, the ingredients will steam rather than roast, and you won’t get those lovely blistered tomatoes or a nicely baked finish on the chicken.
- Wrong temperature: Baking at too high a temperature can cause the cheese and pesto to burn before the chicken is cooked through. Stick to 200°C (180°C fan) for that perfect balance of a golden top and juicy interior.
- Skipping the rest time: It’s tempting to slice into the chicken straight from the oven, but that 5-minute rest is crucial. It allows the muscle fibres to relax and reabsorb the juices, resulting in a much more tender and flavourful piece of meat.
Delicious Variations to Try
One of the best things about this recipe is how easily you can adapt it to your own tastes or what you have in the fridge. Here are a few variations we enjoy.
- Spicy Version: Add a generous pinch of red chilli flakes along with the salt and pepper when seasoning the chicken for a gentle, warming heat.
- Add Vegetables: Bulk out the dish by adding a layer of fresh spinach to the bottom of the dish before the chicken, or toss in some sliced courgettes or bell peppers with the tomatoes. If you enjoy veggie-packed meals, my Stuffed Peppers With Rice Recipe is another great one to try.
- Different Protein: This method works beautifully with other proteins. Try it with thick salmon fillets (reduce baking time to 12-15 minutes) or boneless, skinless chicken thighs for an even juicier result.
What to Serve With Pesto Chicken Bake
This dish is quite versatile and pairs well with many different sides. Here are some of my go-to accompaniments:
- For a Low-Carb Meal: Serve alongside a simple green salad with a lemon vinaigrette or a pile of steamed tenderstem broccoli or asparagus. Courgetti (zucchini noodles) also works wonderfully.
- For a Heartier Meal: Creamy mashed potatoes, crusty bread to mop up the delicious pan juices, or a simple buttered pasta are all fantastic choices.
- Drink Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio cuts through the richness of the cheese and pesto beautifully. For red wine drinkers, a light Italian Chianti is a great match.
Frequently Asked Questions
Pesto Chicken Bake
Ingredients
Method
- Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). Lightly grease a 9x13 inch (or similar size) baking dish.
- Season the Chicken: Pat the chicken breasts dry with a paper towel. Season both sides generously with salt, freshly ground black pepper, and the dried oregano.
- Sear the Chicken: Heat the olive oil in a large frying pan over a medium-high heat. Once the oil is shimmering, carefully place the chicken breasts in the pan. Sear for 2-3 minutes on each side until they are a lovely golden-brown. What works best for me is not moving them around too much to get a good crust. The chicken will not be cooked through at this point.
- Arrange the Baking Dish: Transfer the seared chicken breasts to your prepared baking dish, leaving a little space between each one. Scatter the halved cherry tomatoes and sliced garlic around the chicken.
- Add the Pesto: Spoon the basil pesto generously over the top of each chicken breast, spreading it evenly to cover the surface.
- Top with Cheese: Distribute the torn mozzarella chunks over the pesto-covered chicken. Sprinkle the freshly grated Parmesan cheese over everything in the dish—the chicken and the tomatoes.
- Bake to Perfection: Place the dish in the preheated oven and bake for 20-25 minutes. The bake is ready when the chicken is cooked through, the juices run clear, and the cheese is melted, bubbling, and beautifully golden-brown on top.
- Rest and Garnish: Remove the dish from the oven and let it rest for 5 minutes. This allows the juices in the chicken to redistribute, ensuring every bite is succulent. Garnish with fresh basil leaves and toasted pine nuts before serving.
Notes
I really hope this Pesto Chicken Bake Recipe becomes a go-to in your kitchen, just as it has in mine. It’s a dish that proves that wonderful meals don’t need to be complicated. Let me know how you get on in the comments below – I truly love hearing about your experiences and any variations you try! Happy cooking.
All the best,
Ashley Rivera
