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!

Course Dinner

Keyword chicken, artichoke, pesto, baked chicken

Prep Time 15

Cook Time 35

Servings

Calories 299

Equipment

9x13 baking dish

Ingredients

2 lbs. chicken breasts
½ tsp. salt
¼ tsp. black pepper
½ cup pesto
1 pint cherry tomatoes (sliced in half)
14 oz. artichoke hearts (sliced in half)
3 cups spinach (chopped)
½ cup shredded mozzarella

Instructions

Preheat oven to 375°F.
Place chicken in the bottom of a 9x13 baking dish. Sprinkle with salt and pepper.
Spread the pesto evenly over each chicken breast.
Layer on cherry 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.

Nutrition