Artichoke Chicken Pesto Bake
This comforting casserole makes for an easy-prep dinner. Layer the ingredients, pop it in the oven and bake! This simple dish is bursting with flavor from the pesto, roasted tomatoes and perfect amount of cheese. Another weeknight win!
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Servings: 6
Equipment
- 9x13 baking dish
Ingredients
- 2 lbs. chicken breasts
- ½ tsp. salt
- ¼ tsp. black pepper
- ½ cup pesto
- 1 pint baby tomatoes (sliced in half)
- 1 can artichoke hearts (sliced in half)
- 3 cups chopped spinach
- ½ cup shredded mozzarella
Instructions
- Preheat oven to 375°F.
- Place chicken in the bottom of a 9 x 13 baking dish. Sprinkle with sea salt and pepper.
- Spread the pesto evenly over each chicken breast.
- Layer on baby tomatoes, artichoke hearts, chopped spinach and shredded mozzarella. Add salt and pepper.
- Place the chicken in the oven and bake for 35-45 minutes, until chicken is no longer pink in the middle and is cooked to an internal temperature of 165°F.
- Remove from oven and let cool for a few minutes. Serve alongside brown rice or a side salad, and enjoy!
Notes
- Leftover pesto can be stored in an ice cube container in the freezer and defrosted in a pinch as needed.
- Slices from larger tomatoes would work as well.
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