Creamy Red Pesto Oven Baked Chicken Recipe

Hi, I’m Sam from dishfoody.com, where Italian flavors meet effortless oven magic. Creamy Red Pesto Oven Baked Chicken bakes juicy chicken breasts in rich sun-dried tomato pesto cream sauce with roasted tomatoes and mozzarella for restaurant-quality comfort.

Perfect for weeknight dinners, date nights, or meal prep.

One-pan recipe ready in 35 minutes.

Why This Recipe Works

• Red pesto (sun-dried tomato pesto) delivers bold umami instantly.
• Heavy cream creates velvety sauce that doesn’t separate.
• Chicken stays moist baking in sauce.
• Cherry tomatoes burst with sweetness.
• Mozzarella melts into golden cheesy top.

Ingredients & Prep

• 4 boneless skinless chicken breasts (6-8 oz each)
• ½ cup red pesto (sun-dried tomato pesto)
• 1 cup heavy cream
• 1 pint cherry tomatoes, halved
• 1 cup shredded mozzarella cheese
• ½ cup chicken broth
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste
• Fresh basil for garnish

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C). Season chicken with salt, pepper, and Italian seasoning.
2. Heat olive oil in large oven-safe skillet over medium-high. Sear chicken 3-4 minutes per side until golden. Remove to plate.
3. In same skillet, sauté garlic 30 seconds. Add cherry tomatoes; cook 2 minutes until softening.
4. Stir in red pesto, heavy cream, and chicken broth. Simmer 2 minutes until slightly thickened.
5. Nestle chicken back into sauce. Top each breast with mozzarella cheese.
6. Bake uncovered 15-20 minutes until chicken reaches 165°F and cheese is bubbly golden.
7. Garnish with fresh basil. Serve with pasta, rice, or crusty bread.

Flavor Variations

Storage Tips

Refrigerate covered up to 3 days. Reheat gently in oven or microwave with splash of cream.

FAQs

Chicken dry? Don’t overbake; check at 15 minutes.
Sauce thin? Simmer longer before baking or use less broth.
No red pesto? Blend sun-dried tomatoes, basil, garlic, Parmesan, and olive oil.

Conclusion

Creamy Red Pesto Oven Baked Chicken delivers bold Italian comfort with minimal effort and maximum flavor. Juicy, cheesy, and effortlessly impressive. Find more one-pan dinners at dishfoody.com.

Creamy Red Pesto Oven Baked Chicken Recipe

Print Recipe

Juicy oven-baked chicken smothered in a rich, creamy red pesto sauce made with sun-dried tomatoes, Parmesan, and garlic. A simple, comforting dinner that pairs perfectly with pasta, rice, or roasted veggies.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Italian-Inspired

Ingredients

Scale 1x2x3x

• 4 boneless skinless chicken breasts
• 1 cup heavy cream
• 1/3 cup red pesto (sun-dried tomato pesto)
• 1/4 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• Fresh basil for serving (optional)

Instructions

• 1. Preheat oven to 400°F (200°C). Grease a baking dish.
• 2. Season chicken breasts with salt, pepper, and Italian seasoning.
• 3. Heat olive oil in a skillet and sear chicken 2–3 minutes per side until lightly browned.
• 4. In a bowl, whisk together heavy cream, red pesto, Parmesan, and garlic.
• 5. Place chicken in the baking dish and pour the creamy red pesto sauce over the top.
• 6. Bake 20–25 minutes or until chicken is fully cooked.
• 7. Spoon extra sauce over the chicken and garnish with fresh basil.
• 8. Serve with pasta, mashed potatoes, or rice.

Notes

• Use chicken thighs for extra tenderness.
• Add spinach to the sauce for extra greens.
• Substitute half-and-half for a lighter version.

Nutrition

• Serving Size: 1 chicken breast
• Calories: 430
• Sugar: 3g
• Sodium: 480mg
• Fat: 28g
• Saturated Fat: 14g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 0g
• Protein: 38g
• Cholesterol: 140mg

Keywords: creamy red pesto oven baked chicken, red pesto chicken, creamy pesto chicken