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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!
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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
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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
Ingredients
- 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
Instructions
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