Skip to main content New this month
Get the Allrecipes magazine

Spinach Pesto Chicken Breasts

Rated as 4.48 out of 5 Stars

"I came up with this while trying to get my husband to eat more veggies."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 179 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Mix the spinach and pesto together in a bowl; spread half the mixture into the bottom of a glass baking dish. Place the chicken breasts onto the spinach mixture; top with the rest of the mixture. Cover the dish with aluminum foil.
  3. Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 30 minutes. Uncover and sprinkle the Parmesan cheese. Return to the oven and bake until the cheese has begun to melt and brown, about 15 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: 179 calories; 7.1 g fat; 1.3 g carbohydrates; 26.5 g protein; 69 mg cholesterol; 169 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 117
  1. 151 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This is a good base recipe. I followed other reviewers suggestions. I added the following: 4T of pesto (instead of 2), 1 t minced garlic & 1 t white wine to the pesto mix. I layered in with t...

Most helpful critical review

A little bland so I jazzed it up with some fresh chopped garlic and I let the chicken breasts marinate in the pesto-which I doubled overnight. A great base recipe for a busy working person

Most helpful
Most positive
Least positive
Newest

This is a good base recipe. I followed other reviewers suggestions. I added the following: 4T of pesto (instead of 2), 1 t minced garlic & 1 t white wine to the pesto mix. I layered in with t...

A little bland so I jazzed it up with some fresh chopped garlic and I let the chicken breasts marinate in the pesto-which I doubled overnight. A great base recipe for a busy working person

This was good, but just a little bland. I would recommend seasoning the chicken breasts with salt and pepper before placing on the spinach and pesto. I did use about double the recommended pesto.

OK, so this time I broke my own rule -- which is to always make the recipe as-is the first time through (how else are ya gonna' know, right?) I followed the other reviewers' suggestions, adding...

5 stars with some small changes. After reading the reviews I added more pesto. I make a light pesto in the summer (less than half of the regular oil) and freeze it, used about 6 cubes. I also...

What I like about this recipe is there are so few ingredients. I usually have to log onto my computer to pull up recipes but this one, I remembered right off hand! I used much more pesto then ca...

Easy, delicious and fast. I was really tired when I searched for something to make for dinner. This recipe looked simple and I had the ingredients. Well, this is the 2nd time I've made it this...

Excellent! I added some fresh minced garlic as was suggested and it was delicious! This'll be on the frequently made chicken recipes list for me! Thanks for posting this!

We tried this tonight, and enjoyed it. Like many others, I seasoned the chicken breasts with sea salt & pepper. I also followed the advice of many reviewers who suggested adding a few cloves of ...