Creamy Red Pesto Oven Baked Chicken – Easy 30-Minute Baked Chicken with Creamy Tomato Pesto and Parmesan
This Creamy Red Pesto Oven Baked Chicken is a bold and flavorful 30-minute dinner featuring juicy chicken breasts baked in a creamy tomato pesto sauce with mozzarella and parmesan. Perfect for busy weeknights, cozy family dinners, or meal prep, this baked chicken recipe delivers rich Italian-inspired flavor in every bite.
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup red pesto sauce store-bought or homemade
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated parmesan cheese
- 3 garlic cloves minced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp black pepper
- ½ tsp salt
- Fresh basil or parsley for garnish
Instructions
- Preheat oven: Set to 375°F (190°C).
- Prepare chicken: Season breasts with salt, pepper, and Italian seasoning. Sear in olive oil for 2 minutes per side until golden.
- Mix sauce: In a bowl, combine red pesto, cream, garlic, and half the parmesan.
- Assemble: Place chicken in a baking dish, pour sauce over, sprinkle mozzarella and remaining parmesan.
- Bake: Cover with foil and bake 20 minutes. Remove foil and bake 10 more minutes until cheese is bubbly and chicken reaches 165°F.
- Garnish: Sprinkle with fresh basil or parsley before serving.
Notes
Secret Tips for the Best Creamy Red Pesto Oven Baked Chicken
1. Use a quick sear for extra flavor:Before baking, quickly sear the chicken breasts in a hot pan to lock in juices and deepen the flavor of your creamy red pesto baked chicken. This gives the tomato pesto sauce something rich to cling to and helps the parmesan melt beautifully over the top. 2. Choose high-quality red pesto:
A flavorful jar of red pesto or sun-dried tomato pesto makes a huge difference, especially in a 30-minute baked chicken recipe. Look for pesto with olive oil, basil, sun-dried tomatoes, and real parmesan for the richest creamy tomato pesto base. 3. Don’t skip the cream blend:
Mixing the red pesto with a splash of heavy cream, evaporated milk, or Greek yogurt creates that creamy red pesto sauce that keeps the chicken tender while baking. This helps the sauce bubble and thicken into the perfect coating. 4. Bake just until juicy:
Overbaking chicken breasts can dry them out quickly. Aim for an internal temperature of 165°F (74°C) and pull it out of the oven as soon as it hits that mark to keep this creamy oven baked chicken soft, juicy, and flavorful. 5. Add parmesan in two stages:
Stir some grated parmesan into the creamy tomato pesto mixture, then add a layer of shredded parmesan on top of the chicken before baking. This ensures the sauce is cheesy throughout while creating that golden, melty top. 6. Serve with simple sides for balance:
Pair this creamy pesto baked chicken with roasted vegetables, pasta, rice, or mashed potatoes to soak up the extra sauce. The flavors shine even more when paired with neutral, comforting sides.