This Pesto Chicken Bake is what weeknight dinner dreams are made of. You’ve got tender chicken breasts nestled into a creamy pesto sauce, bursting cherry tomatoes, and golden melted cheese all bubbling away in one dish. It’s fresh and herby from the pesto, rich from the cream, and satisfying without being heavy.
It’s the kind of no-fuss recipe that feels like it took ages but comes together with barely any prep. Serve it with some crusty bread to mop up the sauce or a simple green salad on the side. Minimal effort, maximum flavour.
If you love creamy, baked dinners, my Spinach & Ricotta Stuffed Shells are another weeknight winner—cheesy, cosy, and completely satisfying.
🍴 Tools You’ll Need
Baking Dish – A ceramic dish like this holds heat and looks great for serving.
Mini Whisk – This one makes blending pesto and cream quick and mess-free.
Grater – A box grater like this works perfectly for cheese.
Meat Thermometer – Optional, but this one gives peace of mind for doneness.
Creamy Pesto Chicken Bake
Ingredients
- 2 boneless skinless chicken breasts
- 100 g cherry tomatoes
- 100 ml double cream
- 2 tbsp green pesto
- 50 g grated mozzarella or a mix of mozzarella and cheddar
- Salt and black pepper to taste
- 1 tbsp olive oil
- Fresh basil to garnish (optional)
Instructions
- Preheat your oven to 200°C (180°C fan). Lightly oil a small baking dish.
- Place the chicken breasts in the dish and season with a pinch of salt and pepper. I use a ceramic baking dish like this one…it holds the sauce well and looks great served straight from the oven.
- In a small bowl, mix the pesto with the cream. A small whisk like this makes it easy to blend the pesto and cream into a smooth sauce. Pour the sauce over the chicken.
- Scatter the cherry tomatoes around the chicken, then top everything with grated cheese, a simple grater like this is ideal for getting the right melt from your mozzarella or cheddar.
- Bake for 25–30 minutes until the chicken is cooked through and the cheese is golden and bubbling. A meat thermometer like this one takes the guesswork out—just check it’s hit 165°F in the middle.
- Garnish with fresh basil and serve with salad, garlic bread or steamed greens.
Top Tips for this Creamy Pesto Chicken Bake
Use fresh pesto if you can: It gives a brighter, herby flavour—especially in a simple dish like this. But jarred works great too.
Flatten the chicken slightly: If your chicken breasts are thick, give them a quick bash with a rolling pin for more even cooking.
Let it rest: Give the dish a few minutes out of the oven before serving so the juices settle and everything thickens slightly.
Add extra veg: Throw in a handful of spinach, sliced courgettes or even cooked pasta to make it a full one-dish meal.