Pesto Mushroom Chicken
Pesto Mushroom Chicken is breaded in buttery breadcrumbs and topped with pesto, mushrooms, and provolone cheese. So impressive and so easy, this easy Chicken dish is a winner!
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PESTO MUSHROOM CHICKEN
It’s Wednesday and cooking is completely beyond me at the moment. Impeccable timing. My husband just texted me saying he was bringing home dinner.
Woo-hoo! As much as I love cooking, I love not cooking…if that makes any sense at all.
But say your husband isn’t bringing home dinner tonight? I’ve had this Pesto Mushroom Chicken in my back pocket for a while. It’s seriously restaurant quality.
Often my husband’s work feeds him dinner so when he comes home he’s never hungry. On such a night he came home and we were eating this. Even though he already ate, he devoured it.
Only a few simple ingredients. Butter, breadcrumbs, pesto (make your own if you want), mushrooms, and provolone. The flavors together are on point.
You want to bake the chicken until the cheese starts getting these beautiful brown spots on top and the cheese starts melting into the chicken itself.
You can serve it over a little pasta tossed with some pesto or even marinara. Enjoy!
WHAT KIND OF MUSHROOMS SHOULD I USE?
I like to use white button mushrooms or Cremini Mushrooms but any kind of mushroom will do.
OTHER CHICKEN RECIPES:
- One-Pan Cheesy Chicken, Broccoli, and Rice
- Teriyaki Chicken
- Baked Chicken Chimichangas
- Chicken Parmesan Meatballs
- Pesto Chicken Pillows
- Pesto Bruschetta Chicken
- Bruschetta Pesto Chicken Casserole
- Pesto Ravioli with Chicken
Pesto Mushroom Chicken
Ingredients
Equipment
Instructions
- Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
- Brush chicken with butter and coat completely with bread crumbs.
- Place chicken in baking dish and bake for 20 minutes.
- While chicken is baking heat olive oil in a skillet and sautee mushrooms until they give up their juice.
- After 20 minutes of baking, spoon pesto sauce evenly over chicken breasts and top with mushrooms.
- Cover each breast with a slice of provolone cheese and bake in the oven for an additional 10-20 minutes or until chicken is no longer pink.
- Serve with a side of pasta tossed in additional pesto if desired.
OMG!!! This recipe is AMAZING! I accidentally thawed boneless thighs instead of breasts, but I’m in LOVE with the flavors here. The breadcrumbs add a perfect texture and the mushrooms… SOOO GOOOD!!!
So happy to hear this!
This recipe is so easy to make and it’s so good! I tried it with myself first and then eventually made it for them, which they thought was amazing too!
The only alternative I did was use fresh Asiago cheese (some that I got from my local farmers market with my fresh shiitaki mushrooms), which gave it such a good taste to the chicken. I also used garlic breadcrumbs and it was also to die for! I’m so excited to use more recipes from this site!
Ooh I love your additions!
I don’t get what bread crumbs add to this? It seems like they would just turn to mush.
It actually doesn’t. It adds texture and flavor.
Made this tonight. I. Will make the chicken again, but will pound the breast flat and possibly cut lengthwise. It took longer to cook then recipe. Flavor is excellent. The mushrooms add a great touch.
This looks so good! I can never figure out what to do with costco pesto. Can’t wait to try this.
Hope you love it Mary.
This looks incredible! I need to try this asap.
Paige
http://thehappyflammily.com
You’ll love it!