Aliquam in sagittis nulla. Curabitur euismod diam eget risus venenatis, sed dictum lectus bibendum. Nunc nunc nisi, hendrerit eget nisi id, rhoncus rutrum velit. Nunc vel mauris dolor. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Aliquam fringilla quis nisi eget imperdiet.
If you’re looking to impress with minimal effort, this Creamy Italian Pesto Chicken recipe is a perfect choice!
Juicy chicken breasts filled with a creamy pesto mixture, baked to golden perfection with fresh vine tomatoes, and topped with toasted pine nuts—it’s a simple yet elegant dish that’s packed with flavor.
Whether you’re cooking for family or entertaining guests, this recipe will quickly become a favorite in your kitchen.
It’s beginner-friendly, making it ideal for anyone looking to whip up a restaurant-quality meal at home!
Save This Recipe!
Enter your email and we’ll send you this recipe so you can come back to it later! 😊
Ingredients
- 4 boneless, skinless chicken breasts
- 3 tbsp pesto
- 85g mascarpone cheese
- 4 tbsp olive oil
- 100g breadcrumbs (preferably from day-old bread)
- 75g baby tomatoes on the vine
- A handful of pine nuts
- A handful of fresh basil leaves
Instructions
Step 1: Prep the Chicken
- Preheat your oven to 200°C (180°C for fan ovens) or Gas Mark 6.
- Take each chicken breast and carefully slice a small pocket along one side using a sharp knife.In a small bowl, mix the pesto with mascarpone until smooth.
- Spoon about a quarter of the mixture into each chicken breast, then gently press the edges to seal the filling inside.
Step 2: Coat the Chicken
- Brush each chicken breast with a small amount of olive oil (around 1 teaspoon per breast).
- Season the breasts with salt and pepper, then press them into the seasoned breadcrumbs until they’re fully coated.
- Place the crumbed chicken breasts in a lightly oiled baking dish, leaving space between them.
Step 3: Add Tomatoes & Bake
- Arrange the vine tomatoes in bunches around the chicken in the baking dish.Drizzle the rest of the olive oil over the chicken and tomatoes.
- Bake in the oven for 20-25 minutes, or until the chicken is golden and fully cooked through.
Step 4: Finishing Touches
- After 20-25 minutes, sprinkle the pine nuts over the chicken and bake for an additional 2 minutes to toast them.
- Once done, remove from the oven and sprinkle fresh basil leaves over the top.
- Serve the chicken with crusty bread or new potatoes and enjoy!
FAQs
Can I use store-bought pesto instead of homemade?
Yes, absolutely! Store-bought pesto works just as well and saves time. If you have time, homemade pesto can add a fresher flavor, but either option will taste great.
Can I substitute mascarpone with another cheese?
If you don’t have mascarpone, you can substitute it with cream cheese or ricotta. Both will give a similar creamy texture to the filling.
Creamy Italian Pesto Chicken
This easy recipe features chicken breasts stuffed with a creamy pesto-mascarpone mixture, coated in breadcrumbs, and baked with vine tomatoes for a delicious, flavorful meal.
- 4 chicken breasts ( (boneless, skinless))
- 3 tbsp pesto
- 85 grams mascarpone cheese
- 4 tbsp olive oil
- 100 grams breadcrumbs ((preferably from day-old bread))
- 175 grams baby tomatoes (on the vine)
- A handful of pine nuts
- A handful of fresh basil leaves
Prep the Chicken
Preheat your oven to 200°C (180°C for fan ovens) or Gas Mark 6.
Take each chicken breast and carefully slice a small pocket along one side using a sharp knife.In a small bowl, mix the pesto with mascarpone until smooth.
Spoon about a quarter of the mixture into each chicken breast, then gently press the edges to seal the filling inside.
Coat the Chicken
Brush each chicken breast with a small amount of olive oil (around 1 teaspoon per breast).
Season the breasts with salt and pepper, then press them into the seasoned breadcrumbs until they’re fully coated.
Place the crumbed chicken breasts in a lightly oiled baking dish, leaving space between them.
Add Tomatoes & Bake
Arrange the vine tomatoes in bunches around the chicken in the baking dish.Drizzle the rest of the olive oil over the chicken and tomatoes.
Bake in the oven for 20-25 minutes, or until the chicken is golden and fully cooked through.
Finishing Touches
After 20-25 minutes, sprinkle the pine nuts over the chicken and bake for an additional 2 minutes to toast them.
Once done, remove from the oven and sprinkle fresh basil leaves over the top.Serve the chicken with crusty bread or new potatoes and enjoy!
hey Sandra, can I use sun-dried tomatoes instead of fresh? my kids are picky lol
Sun-dried tomatoes should work, Tina. They’ll add a richer flavor!
i always use store bought pesto cause who has the time?? tastes just as good imo
if my cooking singing, it would be a sad love song, lol but gonna try this
Sure, let’s pretend store-bought pesto is just fine. As if.
might try this with fish instead of chicken, not sure though
Using mascarpone is a game-changer, but ricotta could lighten the texture. Thoughts?
Ricotta for the win! Adds lightness and a delicate flavor.
Interesting point, CheeseChampion. Might give it a try!
love the idea of a quick bake chicken, def trying this tonight