Pesto-Baked Chicken

Pesto-Baked Chicken breasts are delicious with cauliflower rice, gluten-free, pasta, or by themselves! |

This Pesto-Baked Chicken recipe is delicious by itself or served over gluten-free pasta, cauliflower rice, or mixed vegetables! {Paleo}




  1. Set the oven to 375 degrees.
  2. Butterfly each chicken breast about 2/3 – 3/4 of the way through (so that the breast is still intact rather than sliced into two separate chicken breasts), and spoon 1-2 tablespoons pesto into each chicken breast. Close the chicken breasts and either tie them shut with kitchen twine or stick toothpicks in the center of each to keep them shut during baking. Sprinkle the chicken breasts with sea salt and pepper.
  3. Pour enough olive oil into the baking dish to cover the entire pan (I usually bake this recipe in a 9×13 pan, even if the chicken breasts are on the smaller side). Place the chicken breasts in the baking dish and drizzle olive oil over the chicken breasts to prevent them from drying out.
  4. Bake for 30-40 minutes, or until the chicken breasts reach an internal temperature of 160 degrees. Serve over lettuce, veggie noodles, gluten-free noodles, mixed vegetables, cauliflower rice, or by themselves.
  5. Top with leftover pesto before serving. For best results, enjoy right after baking.