Spinach Pesto Baked Chicken
If you’re looking for a delicious and nutritious meal that’s easy to prepare, you’ve landed in the right place. Spinach Pesto Baked Chicken is not just a feast for the eyes, but also a nourishing dish that’s perfect for weeknight dinners or meal prep. The vibrant green pesto, paired with tender chicken, fresh spinach, and…
Servings: 4 servings
Ingredients
Ingredients
- 2 lbsboneless skinless chicken breast sliced or pounded thin
- 6 tbsppesto prepared
- 2 ozfresh baby spinach
- 2 roma tomatoes roughly chopped
- 8 ozquartered artichoke hearts (1 14 oz can, drained)
- 1 cupmozzarella cheese shredded (or Italian cheese blend)
Instructions
Instructions
- Preheat the oven to 375°F and position a rack in the middle of the oven.
- If needed, slice or pound the 2 lbs boneless skinless chicken breasts to an even thin thickness so they cook evenly.
- Arrange the chicken in a single layer in a baking dish large enough to hold it flat.
- Spread all 6 tablespoons of prepared pesto evenly over the top of the chicken breasts.
- Evenly layer the 2 oz fresh baby spinach over the pesto-covered chicken.
- Scatter the 2 roma tomatoes (roughly chopped) over the spinach.
- Drain the 8 oz quartered artichoke hearts (from the can) and distribute them evenly over the tomatoes and spinach.
- Sprinkle the 1 cup shredded mozzarella cheese evenly over the top of the assembled ingredients.
- Bake on the middle rack for 30–45 minutes, until the chicken reaches an internal temperature of 165°F.
- Remove from the oven and let rest for 3–5 minutes before serving. Serve warm.
Equipment
- Oven
- Baking Dish
- meat mallet (optional)
- Meat thermometer (optional)