Baked Pesto Chicken is one of our families favorite meals. It is full of flavor and loaded with cheesy goodness. Since it is only a few simple ingredients and one dish, you can make it quickly and clean up is easy.
2lbsbonelessskinless chicken breast (3-4 chicken breasts)
8ozPhiladelphia cream cheesesoftened
Preheat the oven to 375˚F.
Mix softened cream cheese and pesto together until combined.
Lay chicken breasts flat in a large baking dish. Spread pesto mixture evenly over the chicken breasts and sprinkle the mozzarella over the top.
Bake for 35-40 minutes or until the chicken is cooked through (internal temperature of 165˚F.)
Garnish with cherry tomatoes and fresh basil. Enjoy!
If chicken breasts are thick, I recommend butterflying them (cutting in half so they are half the thickness) so that they cook more quickly and evenly.
You can cut the chicken in half, chunks, or use chicken tenderloins in lieu of full chicken breasts to make serving easier. Cooking time may be reduced.
Leftovers can be stored in the refrigerator in an air tight container for up to 3-5 days, or in the freezer for up to a month. The chicken reheats well.