Why You’ll Love This this Heavenly Pesto Chicken with Mushrooms & Provolone
This pesto chicken recipe transforms ordinary chicken breasts into something that’ll make your family think you’ve been secretly attending culinary school, when really you just mixed some pesto sauce from a packet with olive oil.
The combination of herby pesto, melted provolone, and tender mushrooms creates layers of flavor that somehow make even the pickiest eaters forget they’re eating something healthy.
Plus, with half the batch going straight to the freezer, you’re basically cooking dinner for tonight and setting up your future self for success, which honestly feels like the kind of adulting win we all need.
Ingredients List
Here’s everything you need to create this restaurant-worthy pesto chicken that’ll have everyone asking for your secret.
- 1/2 ounce pesto sauce mix
- 1/4 cup olive oil
- 8 boneless skinless chicken breasts, 6 oz each
- 9 ounces breadcrumbs, gluten free
- 4 slices provolone cheese, cut in half
- 4 tablespoons butter
- 8 ounces fresh mushrooms
Ingredient Considerations:
- The gluten-free breadcrumbs make this recipe accessible for those avoiding gluten, though you can substitute regular breadcrumbs if needed
- Fresh mushrooms provide better texture and flavor than canned, plus they’re loaded with nutrients and umami
- Boneless, skinless chicken breasts are lean protein, making this dish relatively healthy despite the cheese
- Using a pesto mix instead of jarred pesto lets you control the oil content and freshness
Step by Step Directions
This delicious pesto chicken comes together in just two simple stages – prep and bake – making it perfect for busy weeknight dinners.
- Prepare the pesto sauce using the pesto mix and olive oil according to package directions.
- Preheat your oven to 350°F and spray a 9 x 12 inch glass baking dish with non-stick spray.
- Coat the chicken by moistening each breast with water, shaking off excess, then rolling in gluten-free breadcrumbs until evenly covered.
- Initial bake by placing breaded chicken in the prepared dish, covering, and baking for 20 minutes.
- Add toppings by removing chicken from oven and spreading pesto sauce evenly over each breast, then topping each with half a slice of provolone cheese.
- Add mushrooms by spreading the fresh mushrooms evenly over the cheese-topped chicken breasts.
- Final bake by returning chicken to oven revealed for 25-30 minutes until chicken is fully cooked and cheese is melted.
- Freeze extras by placing two cooked breasts in a quart-size zip lock bag for future meals.
- Reheat when ready by thawing frozen portions overnight in refrigerator, then heating in oven or microwave until warmed through.
For an elevated dining experience, consider making your own fresh pasta using a premium pasta maker to serve alongside this flavorful chicken dish.
Substitutions and Variations
- Pesto alternatives can totally change the flavor profile – try sun-dried tomato pesto, spinach-basil pesto, or even a homemade version if you’re feeling ambitious.
- Make it spicier by adding red pepper flakes to the breadcrumb mixture or choosing a spicy pesto variety.
- Thickness matters – If your chicken breasts are super thick, pound them to about 3/4 inch for more even cooking, or slice them horizontally to create thinner pieces.
Additional Things to Serve With This Dish
This pesto chicken is pretty hearty on its own, but the right sides can turn it into a real feast.
- Simple starches work beautifully here – think garlic mashed potatoes, buttery rice pilaf, or even plain pasta tossed with a little olive oil and parmesan.
- Roasted vegetables are my go-to because you can pop them in the oven alongside the chicken – try asparagus, zucchini, or bell peppers drizzled with olive oil and seasoned with salt and pepper.
- Fresh salads cut through all that cheesy, pesto goodness perfectly – a basic mixed greens salad with balsamic vinaigrette or a crisp Caesar salad both work like magic.
- Crusty bread is never a bad idea when there’s pesto involved, because someone’s going to want to soak up those delicious pan juices.
- Keep it light with steamed broccoli or green beans if you want something that won’t compete with the rich flavors of the chicken.
The mushrooms in this recipe already add some veggie power, so you really don’t need to go overboard with complicated sides.
Cooking Tips & Tricks (Chef’s Notes)
Here are the tricks that’ll make your pesto chicken turn out restaurant-quality every time.
- Don’t skip the water step – I know it sounds weird, but that light moisture helps the breadcrumbs stick way better than trying to press them onto dry chicken.
- Pound your chicken to even thickness if you’ve got some chunky pieces, because nobody wants half the dish overcooked while the thick parts are still pink in the middle.
- Make your own breadcrumbs by pulsing gluten-free bread in a food processor – store-bought ones can be pretty stale and flavorless sometimes.
- Layer that cheese strategically – tuck it slightly under the edges of the chicken so it doesn’t all slide off during the second baking round.
- Slice mushrooms thick enough that they won’t disappear into sad, shriveled bits – about quarter-inch slices work perfectly.
- Check for doneness with a thermometer because 165°F is your magic number, and guessing games with chicken never end well.
- Let it rest for 5 minutes after baking so all those delicious juices redistribute instead of running all over your cutting board.
- Save some pesto for drizzling over the finished dish if you’re feeling fancy, though honestly the recipe amount is usually just right.
Nutritional Facts
Quick breakdown of what you’re getting in each serving of this protein-packed dinner.
- Calories per serving: Approximately 485 calories (based on 6 servings)
- Protein powerhouse: Each serving delivers about 42 grams of high-quality protein from the chicken and cheese
- Fat content: Around 28 grams total fat, with healthy monounsaturated fats from the olive oil in pesto
- Carbohydrates: Roughly 18 grams of carbs, mainly from the gluten-free breadcrumbs
- Fiber boost: About 2-3 grams of fiber depending on your breadcrumb choice
- Sodium watch: Contains approximately 650-750mg sodium, mostly from the pesto mix and cheese
- Vitamin highlights: Rich in niacin, vitamin B6, and phosphorus from the chicken
- Mineral content: Good source of selenium, which supports immune function and metabolism
- Gluten-free friendly: Safe for those with celiac disease or gluten sensitivity when using certified GF breadcrumbs
- Portion size: Each serving uses one 6-ounce chicken breast, which is a generous restaurant-style portion
Fun “Did You Know?”
Three fascinating facts about pesto will change how you think about this vibrant green sauce.
First, traditional pesto originated in Liguria, Italy, where locals hand-crushed basil with marble mortars to prevent the leaves from oxidizing and turning black.
Second, authentic pesto contains only six ingredients: basil, garlic, pine nuts, Parmesan cheese, Pecorino Romano, and olive oil.
Third, I’ve found that freezing pesto in ice cube trays creates perfect portion sizes for future recipes.
When you’re making tonight’s pesto chicken, you’re continuing a culinary tradition that’s remained virtually unchanged for centuries in Italian kitchens.
