Crispy Baked Pesto Chicken

by MacroMeals
Prep: 10m
Cook: 22m
poultry
Crispy Baked Pesto Chicken - Image

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Ingredients
Servings:4
1 1/4lbchicken breast
salt and pepper
1/3cupmayonnaise
1/3cupbasil pesto
3tbsppanko breadcrumbs
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Preheat and prep pan

    Preheat your oven to 425°F. Line a baking sheet with foil and coat it with nonstick spray.

  1. 2

    Season the chicken

    Pat each chicken breast dry with a paper towel. Season all sides with salt and pepper. Lay the breasts on the baking sheet, spaced a few inches apart.

  2. 3

    Make the pesto topping

    In a small bowl, stir together the mayonnaise and basil pesto until combined. Spoon the mixture evenly over the top of each chicken breast, keeping it from sliding off the edges.

  3. 4

    Add breadcrumbs and bake

    Sprinkle panko breadcrumbs generously over the pesto-coated chicken. Bake for 20–25 minutes until the internal temperature reaches 165°F and the juices run clear.

  4. 5

    Rest and serve

    Remove from the oven and serve immediately.

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Crispy Baked Pesto Chicken

Created by: MacroMeals

Prep Time: 10m
Cook Time: 22m
Servings: 4

Ingredients

  • 1 1/4 lb chicken breast
  • salt and pepper
  • 1/3 cup mayonnaise
  • 1/3 cup basil pesto
  • 3 tbsp panko breadcrumbs

Instructions

  1. Preheat and prep panPreheat your oven to 425°F. Line a baking sheet with foil and coat it with nonstick spray.
  2. Season the chickenPat each chicken breast dry with a paper towel. Season all sides with salt and pepper. Lay the breasts on the baking sheet, spaced a few inches apart.
  3. Make the pesto toppingIn a small bowl, stir together the mayonnaise and basil pesto until combined. Spoon the mixture evenly over the top of each chicken breast, keeping it from sliding off the edges.
  4. Add breadcrumbs and bakeSprinkle panko breadcrumbs generously over the pesto-coated chicken. Bake for 20–25 minutes until the internal temperature reaches 165°F and the juices run clear.
  5. Rest and serveRemove from the oven and serve immediately.

Notes & Tips

26g of protein per serving for a 30-minute recipe — hard to beat. The mayo isn't a typo: it keeps the chicken incredibly moist and acts as a glue for the panko so you actually get a crust on it. Use a meat thermometer and pull at 165°F. Pairs well with steamed broccoli, a quick salad, or pesto pasta if you want to push the macros higher.