Creamy Pesto Chicken Bake

$- 4 boneless, skinless chicken breasts - 1 cup heavy cream - ½ cup basil pesto - 1 cup cherry tomatoes, halved - 1 cup mozzarella cheese, shredded - ½ cup grated Parmesan cheese - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish (optional) To make creamy pesto chicken bake, gather these simple ingredients. You need chicken breasts for the main protein. Heavy cream and basil pesto create the rich sauce. Cherry tomatoes add a burst of flavor and color. Mozzarella and Parmesan cheeses give it that cheesy goodness. Olive oil helps with cooking, and salt and pepper enhance the taste. Fresh basil leaves are optional but add a nice touch. This list keeps it easy, fun, and tasty! - Preheat the oven to 375°F (190°C). - In a medium bowl, whisk together 1 cup of heavy cream and ½ cup of basil pesto until smooth. - Season 4 boneless, skinless chicken breasts with salt and pepper. - Heat 2 tablespoons of olive oil in a large skillet over medium heat. - Add the chicken and cook for about 3-4 minutes on each side until lightly golden. - The chicken does not need to be fully cooked now. - Arrange the chicken in a single layer in a 9x13 inch baking dish. - Pour the creamy pesto mixture evenly over the chicken. Make sure each piece is well coated. - Scatter 1 cup of halved cherry tomatoes over the top. - Add 1 cup of shredded mozzarella cheese and ½ cup of grated Parmesan cheese on top. - Cover the baking dish with aluminum foil. - Bake in the preheated oven for 20 minutes. - After 20 minutes, remove the foil. - Bake for an additional 10-15 minutes. - Check that the chicken reaches an internal temperature of 165°F (75°C) and the cheese is bubbly and golden. - Remove the dish from the oven and let it rest for a few minutes. - Garnish with fresh basil leaves before serving. To make sure your chicken is perfect, check the internal temperature. Cook the chicken until it reaches 165°F (75°C). This keeps it safe and juicy. For a golden cheese crust, remove the foil near the end of baking. This helps the cheese melt and brown nicely. You can use store-bought pesto for ease, but homemade tastes best. To make your own, blend fresh basil, garlic, nuts, olive oil, and Parmesan. You can also change the flavor. Add extra herbs like oregano or thyme for a unique touch. For side dishes, serve with rice or garlic bread. A fresh salad also pairs well. If you enjoy wine, a crisp white like Sauvignon Blanc complements the dish well. This adds a nice balance to the creamy flavors. {{image_2}} You can switch proteins to fit your taste. Turkey works great as a lean option. If you want a plant-based choice, try tofu. Just make sure to press it to remove extra water. For a dairy-free version, use coconut cream instead of heavy cream. You can substitute nutritional yeast for cheese to keep that cheesy flavor. This way, you still get a creamy dish without dairy. Want to spice things up? Add garlic powder, crushed red pepper, or Italian seasoning to the creamy pesto mix. Fresh herbs like thyme or oregano can add a nice twist too. These enhancements boost the flavor and make it your own. Don’t forget about veggies! You can toss in spinach, bell peppers, or zucchini. Layer them with the chicken for added color and nutrition. This makes the dish even more delicious and healthy. If you want to use a slow cooker, this dish adapts well. Sear the chicken first, then place it in the slow cooker. Pour the creamy pesto sauce over it and cook on low for 4-6 hours. This method keeps the chicken tender and juicy. For a quick option, use an Instant Pot. Sear the chicken using the sauté function. Then add the creamy pesto mix and cook on high pressure for about 8-10 minutes. You’ll have a tasty meal ready in no time! To store leftovers, wait for the dish to cool. Place it in an airtight container. This helps keep the flavors fresh. Store it in the fridge. Your leftovers will stay good for up to three days. If you want to keep it longer, freezing is a good option. When reheating, keep the chicken moist. The best way is to use the oven. Preheat it to 350°F (175°C). Place the dish in a baking pan. Add a splash of cream to help keep it juicy. Cover it with foil to trap steam. Bake for about 15-20 minutes. To keep the cheese melty, remove the foil for the last few minutes. To freeze, let the dish cool completely. Cut it into portions for easy thawing. Wrap each piece in plastic wrap, then place it in a freezer bag. This helps prevent freezer burn. It can last up to three months. When ready to eat, thaw it overnight in the fridge. Reheat it in the oven, just like before, until it's hot throughout. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (75°C). The chicken should look white throughout with no pink. If you cut into it, the juices should run clear. This ensures your chicken is safe to eat. Yes, you can prep this dish in advance! Simply follow these steps: - Cook the chicken in the skillet until lightly golden. - Arrange it in the baking dish. - Pour the creamy pesto sauce over the chicken. - Cover it with foil and refrigerate. When ready to bake, just add 10 minutes to the cooking time to make sure it’s hot all the way through. This dish pairs well with many sides. Here are a few ideas: - Steamed broccoli or green beans for a healthy crunch. - Garlic bread to soak up the creamy sauce. - A fresh salad with greens, cucumbers, and a light vinaigrette. These sides will balance the rich flavors of the chicken bake perfectly. In this blog post, I covered every step to make a Creamy Pesto Chicken Bake. You learned about the key ingredients and how to prep your oven. I shared tips for perfect chicken and ideas for serving. You can even switch up flavors or try different cooking methods. Try this dish with friends and family. It's easy and delicious. You’ll impress everyone and enjoy every bite. Remember, cooking is fun, and experimenting is key!$

Savor the deliciousness of this creamy pesto chicken bake that's perfect for any night! With tender chicken breasts, rich heavy cream, zesty basil pesto, and melty mozzarella, you'll have a comforting dish that everyone will love. This recipe is easy to follow and cooks in just 45 minutes. Click through to explore the full recipe and bring this mouthwatering meal to your table tonight!

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Ingredients

4 boneless, skinless chicken breasts

1 cup heavy cream

½ cup basil pesto

1 cup cherry tomatoes, halved

1 cup mozzarella cheese, shredded

½ cup grated Parmesan cheese

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions

Preheat your oven to 375°F (190°C).

In a medium bowl, whisk together the heavy cream and basil pesto until smooth and well combined.

Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 3-4 minutes on each side until lightly golden. They do not need to be fully cooked at this point.

In a 9x13 inch baking dish, arrange the partially cooked chicken breasts in a single layer.

Pour the creamy pesto mixture evenly over the chicken, ensuring each piece is well coated.

Scatter halved cherry tomatoes and both mozzarella and Parmesan cheese over the top of the chicken and creamy sauce.

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the cheese is bubbly and golden.

Remove the dish from the oven and let it rest for a few minutes. Garnish with fresh basil leaves before serving.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4