Ingredients
6 small-to-medium chicken breasts (about 2.5 lbs total)
Olive oil spray
½ tsp salt
½ tsp black pepper
1 tsp garlic powder
8 oz cream cheese, softened
½ cup jarred pesto
¼ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Dairy-Free Option:
Substitute cream cheese and mozzarella with plant-based alternatives
Use dairy-free pesto or make your own with basil, olive oil, garlic, lemon, and nutritional yeast
Optional:
1 tbsp heavy cream for extra creamy topping
Instructions
- Preheat oven: 375°F (190°C). Spray a 9×13-inch baking dish with olive oil.
- Prepare chicken: Arrange chicken in a single layer in the dish. Sprinkle with salt, pepper, and garlic powder.
- Mix pesto topping: In a bowl, stir cream cheese and pesto until smooth. (Optional: stir in heavy cream for silkier texture.)
- Spread topping: Spoon the mixture over each chicken breast so they’re mostly covered.
- Add cheese: Sprinkle Parmesan and mozzarella evenly on top. Cover with foil.
- Bake: Bake covered for 30 minutes. Remove foil and bake an additional 15 minutes, or until internal temperature reaches 165°F (74°C) and cheese is golden and bubbly.
- Rest and serve: Let chicken rest for 5 minutes. Serve with pasta, roasted veggies, or salad.
Notes
- Use a meat thermometer to ensure chicken reaches 165°F (74°C).
- For extra flavor, add fresh basil or a squeeze of lemon juice before serving.
- This dish is naturally gluten-free, low-carb, and high-protein.
- Swap chicken breasts for thighs if you prefer juicier meat.
- Perfect for meal prep: assemble early and bake later without losing flavor.
- Prep Time: 5 min
- Cook Time: 45 min