This is a super easy Basil Pesto Chicken recipe!
For some reason, I have been wanting so much chicken lately! I have been making a different kind nearly every night for dinner, and I have been eating chicken strips almost everyday for lunch. Total side note: but did you know Ikea has chicken strips? They’re delicious. And you definitely burn off all the calories walking around the store.
Anyways! This delicious chicken!
Here’s what you’ll need:
3-4 Boneless chicken breasts, halved
1 jar of your favorite pesto sauce
1 pound of fresh mozzarella cheese
(Although I didn’t quite use the whole pound of cheese)
Start by preheating the oven to 425. Yes. 425.
Place all the chicken into a dish, then spoon out the pesto sauce all over it. In all reality you can probably get away without using the whole jar, but I was using the same spoon that I scooped with to also spread the pesto so … gross.
Once that’s done, slice up the mozzarella and strategically place it over the chicken. Hopefully by now your oven is ready to go. Pop that sucker in there.
You only have to cook these for 20-25 min TOPS. I got scared that 20 minutes wasn’t enough, and by 30, the mozzarella was crispy. No one wants crispy mozzarella. 25 minutes and your chicken will be fully cooked and juicy and your mozzarella will be gooey and awesome.
We made parmesan noodles to go with this. OMG. It was so good. I would love to tell you I made these from scratch with a delicious sauce that I could also give you the recipe for. But that’s not the case, I didn’t even make them in fact. Pasta-Roni teamed up with my husband and voila! I don’t care they were so good.
Another reason to use all the pesto sauce on the chicken: It tastes INCREDIBLE drizzled over the parmesan noodles.
This was so easy and so yummy!
And a special shout out to my amazing husband, whom I know is missing red meat dearly.