Creamy Red Pesto Oven Baked Chicken Recipe tastes rich and garlicky with sweet-tangy sun-dried tomato notes and a velvety cream sauce that hugs juicy baked chicken. It suits busy cooks who want bold flavor in about 35 minutes from start to finish. I whipped this up after a chaotic carpool, and my kids scraped the pan like it owed them rent.
Why Choose This Creamy Red Pesto Oven Baked Chicken Recipe
Creamy Red Pesto Oven Baked Chicken Recipe delivers weeknight speed with one-pan ease and restaurant-level flavor. Red pesto and cream team up for a silky sauce that clings to every bite. The oven finishes the chicken gently, so you get tender meat and zero guesswork.
Use jarred sun-dried tomato pesto and still land fresh, zippy flavor. The method stays simple and repeatable, so it fits meal prep or date night. Cleanup stays easy with one skillet.
Ingredients You Need
- Chicken: 4 small boneless skinless breasts or 2 large breasts sliced in half lengthwise. Thighs work too, add 3 to 5 extra minutes.
- Kosher salt and black pepper
- Olive oil: extra virgin for sear and flavor
- Red pesto: 1 cup jarred sun-dried tomato pesto, such as Sacla or DeLallo. Homemade works if you have it.
- Heavy cream: 3/4 cup. Half-and-half works, reduce oven time a touch. For dairy-free, use full-fat coconut milk.
- Chicken broth: 1/2 cup low-sodium
- Garlic: 2 to 3 cloves, minced, or 1 teaspoon garlic paste
- Parmesan: 1/3 cup finely grated. Use a Microplane; avoid pre-shredded blends since they clump.
- Lemon juice: 1 tablespoon for brightness
- Red pepper flakes: a pinch for gentle heat
- Optional veggies: 1 cup halved cherry tomatoes, 2 cups baby spinach
- Optional thickener: 1 teaspoon cornstarch mixed with 1 tablespoon cool water if you want extra body
- Fresh basil or parsley for finish
Equipment:
- 12-inch oven-safe skillet or a 9 by 13 baking dish
- Instant-read thermometer
- Cutting board and chef’s knife
- Measuring cups and spoons
- Tongs or spatula
Pantry shortcuts and notes:
- Use jarred pesto to save time. Stir before measuring since oil separates.
- Swap Parmesan with Pecorino for a sharper bite.
- If you only have salted broth, season the chicken lightly at the start and taste the sauce before adding more salt.
How to Make Creamy Red Pesto Oven Baked Chicken Recipe
Prep the chicken and oven
- Heat the oven to 400 Fahrenheit.
- Pat the chicken dry, then season both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
- For even cooking, pound thicker spots to about 3/4 inch.
Sear for quick color
- Heat 1 tablespoon olive oil in the skillet over medium-high until it shimmers.
- Sear chicken 2 minutes per side to get light color. You only want color, not fully cooked.
- Move chicken to a plate.
Make the creamy red pesto sauce
- Lower heat to medium. Add garlic and stir 30 seconds.
- Whisk in red pesto, cream, and broth. Stir in lemon juice, red pepper flakes, and half the Parmesan.
- Bring to a gentle simmer for 1 to 2 minutes. If you want a thicker sauce, whisk in the cornstarch slurry and simmer 30 to 60 seconds.
Bake to juicy perfection
- Nestle chicken into the sauce. Scatter cherry tomatoes on top if using.
- Move the skillet to the oven and bake 12 to 18 minutes, based on thickness, until the chicken hits 165 Fahrenheit in the center.
Finish and serve
- Pull the pan from the oven. Stir in spinach so it wilts, then sprinkle the rest of the Parmesan and fresh basil or parsley.
- Let the chicken rest in the sauce 5 minutes. Taste the sauce and adjust salt, pepper, or lemon.
- Spoon sauce over the chicken and plate it while the sauce still feels silky.
Tips & Common Mistakes
- Pat chicken dry so it browns instead of steaming.
- Use a skillet that holds the chicken in a single layer for even cooking.
- Do not overcook. Pull at 160 to 162 Fahrenheit and let carryover reach 165.
- Keep the sauce at a gentle simmer. A hard boil can split cream.
- Use finely grated Parmesan so it melts smoothly.
- Season in layers. Salt the chicken, then taste the sauce and adjust at the end.
- If the sauce thickens too much, splash in broth to loosen.
- If the sauce feels thin, simmer 1 to 2 minutes or add a small cornstarch slurry.
- Stir Greek yogurt in off heat to prevent curdling, and do not boil it.
- Leftover sauce loves bread. Plan a slice for dunking.
Variations I've Tried
- Boneless thighs with extra oregano and a touch more lemon.
- Spinach and mushroom version: sauté mushrooms after searing the chicken, then build the sauce.
- Spicy Calabrian twist: swap red pepper flakes for 1 teaspoon Calabrian chili paste.
- Artichoke and roasted red pepper mix-in for extra tang.
- Dairy-free: coconut milk, vegan red pesto, and 2 tablespoons nutritional yeast in place of Parmesan.
- One-pan with baby potatoes: par-cook potatoes 8 minutes in the microwave, then bake everything together until tender.
How to Serve
Spoon the creamy red pesto chicken over al dente pasta, orzo, or buttery rice so the sauce coats every grain. Mashed potatoes or polenta make a cozy base when you want stick-to-your-ribs comfort. Add a crisp green salad with lemon vinaigrette or roasted asparagus to balance the richness. Pour a chilled Pinot Grigio or a light Chianti, or go with sparkling water and a lemon wedge.
Make-Ahead and Storage
Make ahead: Season chicken and refrigerate up to 24 hours. Mix the sauce up to 2 days ahead and store it in a jar, then warm it gently before baking. You can assemble the dish up to the baking step, cover, and refrigerate for 8 hours, then bake straight from the fridge and add a few extra minutes.
Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. Freeze cooked chicken with sauce for up to 2 months, then thaw in the fridge overnight.
Reheating: Warm gently on the stove over medium-low with a splash of broth or cream until hot and silky. Oven method works too, covered at 300 Fahrenheit for 12 to 15 minutes, until the center steams and the sauce loosens. Avoid high heat so the dairy stays smooth.
Creamy Red Pesto Oven Baked Chicken Recipe
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a baking dish large enough to hold the chicken breasts in a single layer.
- Pat the chicken breasts dry with paper towels. Rub them with olive oil, then season on both sides with salt, pepper, garlic powder, and Italian seasoning. Arrange the chicken in the prepared baking dish.
- In a bowl, whisk together the red pesto, heavy cream, Parmesan cheese, chicken broth, and minced garlic until smooth and well combined.
- Pour the creamy red pesto mixture evenly over the chicken breasts. If using, scatter the halved cherry tomatoes around the chicken in the sauce.
- Bake for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The sauce should be bubbling and slightly thickened.
- Remove from the oven and let the chicken rest for 5 minutes. Spoon the creamy red pesto sauce over the chicken to serve and garnish with chopped fresh basil if desired.
Notes
Approximate per serving (1 of 4): 430 calories; fat 28 g; saturated fat 12 g; carbohydrates 7 g; fiber 1 g; sugars 3 g; protein 36 g; sodium 720 mg. Values will vary based on brands, add-ins, and portion size.