Pesto Chicken Bake


During the summer season I grow lots and lots of basil all with the intention of making pesto to freeze for the winter months.  Having frozen jars of pesto has been a life safer on many occasions.  It’s so easy to pull out a jar and add it to whatever else I have in the house to make a delicious and easy meal.  My kids love it too, always a major bonus!  Right now I have over 10 cups frozen and a I’ll be making at least 5 more before the first freeze.  Yes!

Saying life has been busy lately is an understatement.  Lots of adjustments to our schedule as Cia is now in school and I started to work again!  After 3 1/2+ years out of the workforce I have rejoined!  It feels great and I am loving it.  As a newly certified personal trainer I walked into an amazing opportunity group coaching women.  It’s not only fun but encompasses so much of what I’m passionate about.  And the schedule is fitting in to my life as a mother with two children.  Most days I coach early morning waking up at 4:30 to start my day.  Crazy early!  But it works for me.  I much prefer to be a morning person.  With these new adjustments I’m going to bed earlier, watching less tv at night, consuming less beer, and overall taking care of myself just a bit more.  A perfect start as we are about to enter the cold season!

Of course with much less leisure time I make the most of my hours and stay as organized as possible.  I’ve started using my own personal calendar and it’s been helpful to have a running task of errands, workouts, work schedules, school activities/meetings, life events, and of course dinners!  I still cook most days of the week but I keep it simple!  Oh so simple!  Clean eating with minimal ingredients always fresh.  And this brings me back to having my frozen jars of pesto!  Chicken cutlets and mushrooms baked in homemade pesto.  It doesn’t get much more basic than this!  Especially when you have pre-made pesto!

Pesto Chicken Bake

Yield: 4 servings

Pesto Chicken Bake

Easy peasy baked pesto chicken!


  • 1/2 cup pesto
  • 1 lb chicken cutlets
  • 8 oz mushrooms, sliced
  • s&p
  • 1/4 cup panko
  • 1/2 cup fresh grated pecorino romano


  1. Preheat oven to 375.
  2. Rinse and pat chicken cutlets dry. Season both sides with s&p.
  3. Coat a 9x13 pyrex dish with olive oil. Spread in a thin layer of pesto.
  4. Add the chicken cutlets laying in a single layer. Spread a thin layer of pesto over each chicken cutlet.
  5. Mix the remaining pesto gently with the sliced mushrooms. Top chicken with mushrooms.
  6. Sprinkle dish with panko and top with pecorino romano.
  7. Cover with foil and bake 15 minutes. Remove foil and bake another 5 minutes to brown top. You can always broil for the last few minutes for a crispy top.


I served this on it's own with a side of roasted squash and kale salad.

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