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Pesto Chicken

Rated as 4.61 out of 5 Stars
18

"A simple way to prepare chicken that looks like you spent a lot of time preparing. It can also be prepared ahead of time and refrigerated until baked. Be sure to use a good quality pesto for best results. I like to serve it with pasta, but it is also nice sliced and served on a green salad."
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Ingredients

35 m servings 312
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
  2. Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish.
  3. Bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 312 calories; 19.3 2 31.5 83 434 Full nutrition

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Reviews

Read all reviews 232
  1. 331 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

This recipe was fantastic! So easy too. I marinated chicken for a few hours in a citrus, onion, mustard seed marinade and used bacon instead of prosciutto. I'm no chef but this recipe sure mad...

Most helpful critical review

This was just ok for me. Hubby liked it more than I did. It was a good start - but next time I make it I'll definitely be doing some tweaking. Fast and easy - just lacking something...

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This recipe was fantastic! So easy too. I marinated chicken for a few hours in a citrus, onion, mustard seed marinade and used bacon instead of prosciutto. I'm no chef but this recipe sure mad...

Great idea and sooooo simple! I also used bacon instead of the prosciutto, and it was in the oven for about 35 minutes, but everyone loved it.

This was phenomenal! I didn't have prosciutto, but can't wait to try it that way, too! I always season my chicken with kosher salt, pepper, and garlic powder before I make it, but the pesto wa...

To add more flavor, I pounded the chicken out and made a filling of feta, roasted red peppers, garlic, pepper and finely chopped mushrooms. I coated the inside with pesto first, then filled it a...

I never really cook and yet this turned out great! It was easy, and very delicious. For the pesto sauce I used the recipe for "15-year-old pesto sauce" and it worked out really well! I served t...

If you love Pesto you will love this. We served it on angel hair pasta and it was delicious.

We really enjoyed this! I made this with a slight variation: A reviewer mentioned that she didn't like the texture of the prosciutto cooking on the outside so I decided to cook it on the inside....

super simple and very delicious. the flavors come together so well - it tastes a lot more complex than it is. salty, crispy, juicy... very good!

Even without the prosciutto - delicious!