Presto Pesto Chicken

Five pantry ingredients turn into a real dinner with this baked chicken breast recipe. Italian breadcrumbs hit the raw chicken first, soaking up just enough surface moisture to crisp in the oven. Then a generous spoon of basil pesto goes on top, where the heat releases its garlic and pine nut perfume into the meat below.

The sliced provolone is the move that pulls it together. As it melts, it forms a stretchy cap that bastes the chicken from above, trapping the pesto oils against the meat instead of letting them slide off into the pan. Twenty minutes at moderate heat is enough; pull the chicken the moment the juices run clear so it stays juicy.

Fresh chopped parsley on the way out brings a green snap that cuts the richness.

Pro Tips

• Pound thicker breasts to even thickness so they cook through at the same time
• Use refrigerated fresh pesto from the deli case, jarred versions taste muted by comparison
• Swap mozzarella for provolone if you want a milder, stretchier finish
• Line the pan with parchment, the cheese drips will scorch directly on metal
• Rest the chicken five minutes before slicing so the juices redistribute

Variations

• Lay a thin tomato slice under the cheese for a caprese twist
• Stir sun-dried tomato pesto into the basil pesto for a deeper, sweeter sauce
• Use thin-sliced chicken cutlets and reduce baking time to 12 minutes for a quicker dinner