Creamy Pesto Chicken Bake and Homemade Pesto

Easy Weeknight Meal Comfort At Its Finest.

Creamy Pesto Chicken Bake, recipe and photo by me, Anna Vocino

We’re rapidly approaching mid-January. The time when a lot of our sparkling new year resolve from a mere two weeks ago may have dissolved into the thin arctic winter air by now.

I’ve been down for the count, recovering from surgery that will ultimately be a good thing, but I gotta get through the recovery part first.

When shit gets serious, I stay the course. But I do not have the time to make extensive low carb dinner creations. I need simple meals that are easy to make and comforting to eat. I need to stay off the sugar and processed carbs so that I can recover quickly and be the best, newly bionic version of myself.

I’ve been very open about my experience over at the Fitness Confidential podcast Monday show. I’ve received so many notes of support, and I thank each and every one of you. I’m also shocked to learn how many of you have gone through the same surgery, or who are facing the same surgery. We are a quiet sisterhood, and if sharing my story helps even one person, I’m glad to make myself vulnerable.

You don’t have to have had a medical issue to enjoy this latest creation.

But I do want to help inspire my peeps who want to keep their no sugars no grains game strong.

This Creamy Pesto Chicken Bake SO GOOD. It can double and even triple depending on how much pesto you wanna make.

I know basil isn’t really in season right now, but there are some really clean store-bought pestos showing up in grocery stores, so just check the labels and carry on. If you can get your hands on some fresh basil, GRAB IT. Fight for it like they did in the 80s for the last cabbage patch doll at Toys R Us.

Just a few thangs…

You can sub out different proteins for the chicken breasts. I think this dish would shine using chicken thighs, salmon, halibut, or even thin boneless pork chops. Just keep an eye on cook time. Chicken thighs take longer to cook than chicken breasts. Pork would take less time (20-25 minutes), and fish even less time (15-20 minutes).

You are basically poaching the chicken in the creamy pesto mixture, which tenderizes the meat and makes it so luxurious and velvety. If you have leftover creamy pesto sauce at the end, make sure to save every drop to make with eggs the following day.

As always, here’s the downloadable, printable version of this recipe, which also includes a reprint of my Homemade Pesto recipe in the first Eat Happy.

CREAMY PESTO CHICKEN BAKE

(Serves 4)

• 4 boneless, skinless chicken breasts, pounded to 1/2” thickness

• Salt and pepper

• 1 teaspoon garlic powder

• 3/4 cup pesto, divided (use the recipe in Eat Happy page 175, see recipe below, or use store-bought)

• 3/4 cup heavy cream

• 1/4 cup chicken broth

• 2 cups mozzarella

• 1 cup cherry tomatoes, halved

• 1/2 cup grated fresh parmesan

Preheat oven to 375 degrees.

Season the chicken breasts well with salt, pepper, and the garlic powder. Place in a 9x12 baking pan.

In a small mixing bowl, whisk together 1/2 cup of the pesto, the heavy cream, and the chicken broth. Pour the mixture over the chicken breasts in the baking pan. Spread the grated mozzarella over the top of all the contents of the pan. Place cherry tomatoes evenly atop the grated mozzarella.

Bake uncovered in the oven for 20 minutes. Remove the casserole dish from the oven and spread the grated parmesan evenly on top, then place it back in the oven to bake for 10 more minutes, or until cheese is golden and bubbly.

Remove from the oven and let stand 5-10 minutes, then garnish with the remaining 1/4 cup of pesto and serve.

HOMEMADE PESTO

(Yields 1 cup)

• 2 cups basil leaves, washed and patted dry

• 1/2 cup pine nuts (raw or toasted, your preference)

• 1 teaspoon minced garlic (or 2 garlic cloves, minced)

• 1/3-1/2 cup olive oil

• 1/2 cup freshly grated parmesan

• Salt and pepper (optional, to taste)

Place the basil leaves, pine nuts, garlic, and olive oil into a food processor or blender. Grind until chopped, about 3-5 pulses. Using a spatula, scrape down the edges. Add the parmesan and pulse 2-3 more times until the pesto is your desired consistency, adding more olive oil for a more liquid consistency and less for a chunky consistency. Season with salt and pepper if desired. Serve immediately.