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Spinach Pesto Baked Chicken

This Spinach Pesto Baked Chicken is a vibrant, nutritious feast that's easy to whip up for any weeknight dinner!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 2 lbs boneless skinless chicken breast sliced or pounded thin
  • 6 tbsp prepared pesto
  • 2 oz fresh baby spinach
  • 2 roma tomatoes roughly chopped
  • 8 oz quartered artichoke hearts (1 14 oz can, drained)
  • 1 cup mozzarella cheese shredded (or Italian cheese blend)

Instructions

  • Preheat your oven to 375°F (190°C) to ensure even cooking.
  • In your baking dish, arrange the sliced or pounded chicken breast in a single layer and season lightly with salt and pepper if desired.
  • Spread the prepared pesto evenly over the chicken, ensuring each piece is well-coated.
  • In a mixing bowl, combine the fresh baby spinach, chopped roma tomatoes, and quartered artichoke hearts. Toss gently and layer over the chicken.
  • Sprinkle the shredded mozzarella cheese over the vegetables for a cheesy topping.
  • Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
  • Remove from the oven, let cool for a few minutes, then serve warm, garnished with fresh spinach or herbs if desired.

Equipment

  • Oven
  • Baking Dish
  • Mixing Bowl
  • Cooking spray or oil
  • Knife and cutting board

Notes

  • For extra flavor, marinate the chicken in pesto for a few hours before cooking.
  • Ensure even cooking by pounding the chicken to a uniform thickness.
  • If the cheese browns too quickly, cover the dish with foil halfway through baking.
  • This dish can easily be made ahead of time and stored in the refrigerator.