Spinach Pesto Chicken Breasts


I came up with this recipe for spinach and pesto chicken breasts while trying to get my husband to eat more veggies.

Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins


  • 1 ½ cups finely chopped fresh spinach

  • 2 tablespoons basil pesto, or to taste

  • 4 skinless, boneless chicken breast halves

  • 2 tablespoons grated Parmesan cheese (Optional)


  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Mix spinach and pesto together in a bowl. Spread 1/2 of the mixture into the bottom of a glass baking dish and place chicken on top. Spread remaining spinach mixture over chicken. Cover the dish with aluminum foil.

  3. Bake in the preheated oven for 30 minutes. Uncover and sprinkle Parmesan cheese over chicken. Return to the oven and bake until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts (per serving)

179 Calories
7g Fat
1g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 179
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 11%
Cholesterol 69mg 23%
Sodium 169mg 7%
Total Carbohydrate 1g 0%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 27g
Vitamin C 6mg 29%
Calcium 113mg 9%
Iron 2mg 9%
Potassium 325mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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