Looking for delicious Healthy Chicken Breast Recipes? This Basil Pesto Roasted Chicken Breast recipe is a fantastic choice, offering incredible flavor with minimal effort. It’s a perfect weeknight meal that’s both satisfying and healthy.
Key Ingredients & Substitutions:
- Chicken Breast: Use boneless, skinless chicken breasts. You can use chicken thighs if you prefer.
- Basil Pesto: Store-bought or homemade works great. For a nut-free version, use pesto made with sunflower seeds.
- Cherry Tomatoes: Any small tomatoes will do.
- Olive Oil: A good quality extra virgin olive oil enhances the flavor.
Ingredients:
- 2 boneless, skinless chicken breasts (about 6-8 oz each)
- 1/4 cup basil pesto
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Optional: fresh basil leaves for garnish
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 2
- Calories per serving: Approximately 350-400 (varies with pesto)
- Tools Needed: Baking sheet, mixing bowl, meat thermometer
Step-by-Step Instructions:
1. Prepare Your Chicken
Preheat your oven to 400°F (200°C). Pat your chicken breasts dry with paper towels; this helps them brown nicely. Place them on a baking sheet.
2. Season the Chicken
In a small bowl, combine the basil pesto, olive oil, garlic powder, and black pepper. Spread this flavorful mixture evenly over both sides of the chicken breasts. Ensure they are well coated.
3. Add the Tomatoes
Scatter the halved cherry tomatoes around the chicken breasts on the baking sheet. The tomatoes will roast and burst, adding a lovely sweetness to your dish.
4. Roast to Perfection
Bake for 18-22 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when checked with a meat thermometer. Avoid overcooking to keep your chicken juicy.
5. Rest and Serve
Once cooked, remove the chicken from the oven and let it rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring tender and moist chicken. Garnish with fresh basil if desired.
Variation Ideas:
- Add a sprinkle of shredded Parmesan cheese in the last 5 minutes of baking for extra richness.
- Include chopped bell peppers or zucchini alongside the tomatoes for more vegetables.
- A squeeze of fresh lemon juice over the finished dish brightens all the flavors.
- Serve over a bed of quinoa or pasta for a complete meal.
Storage Instructions:
Store any leftover Basil Pesto Roasted Chicken Breast in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently in the microwave or oven until heated through, adding a splash of water or broth to prevent drying out.
Frequently Asked Questions (FAQ):
Q: Can I use frozen chicken breasts?
A: Yes, but ensure they are fully thawed before preparation and cooking for even results.
Q: Is homemade pesto better than store-bought?
A: Homemade pesto often has a fresher flavor, but quality store-bought pesto works wonderfully for convenience.
Q: How do I know if my chicken is cooked through?
A: Use a meat thermometer inserted into the thickest part of the breast; it should read 165°F (74°C).
Q: What can I serve with this dish?
A: This chicken pairs well with a simple green salad, roasted vegetables, rice, or a side of crusty bread.
Q: Can I prepare this ahead of time?
A: You can marinate the chicken in the pesto mixture for up to 12 hours in the refrigerator.
Q: What if I don’t have cherry tomatoes?
A: You can use diced regular tomatoes or even sun-dried tomatoes (rehydrated if packed dry).