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    Homebody Eats » Recipes » Main Dish » Poultry » Four Ingredient Pesto Chicken

    Four Ingredient Pesto Chicken

    Published: Jan 23, 2020 · Modified: Apr 29, 2022 by Jessica Mode · This post may contain affiliate links, which means I'll receive a commission if you purchase through the link, at no extra cost to you. Please see full disclosure for more details.

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    Dress up your weeknight chicken dinner with a fancy, but simple, twist! Four ingredient pesto chicken is a fast and delicious dinner option.

    pesto stuffed chicken laying on a bed of green beans.

    When it comes to making dinner on a weeknight, it can be challenging to find an easy meal that you haven't already made multiple times that month. I've been challenging myself lately to create recipes with minimal ingredients because let's face it, even I come home from work and would rather lay on the couch instead of cook.

    Quality Ingredients

    When it comes to creating simple meals with minimal ingredients, you'll want to make sure the ingredients you use are high quality. For this recipe, we've elevated chicken thighs by adding:

    Prosciutto: Italian dry-cured ham

    Asiago Cheese: Italian cow's milk cheese with a mild flavor

    Pesto: Italian sauce typically consisting of crushed garlic, pine nuts, basil, and hard cheese such as Parmigiano-Reggiano

    All of the above ingredients should be readily available to purchase at your local grocery store.

    lemon green beans

    Easy Dinner with a Side

    To bulk up this dish and make a complete meal, I've added some lemon green beans. They are seasoned with just a bit of lemon and red pepper flakes. That's it! Keeping it simple for our dinner tonight.

    While we oftentimes will just eat dinner with a protein and a vegetable side dish (we are light dinner eaters), you could always make a starch to round out the meal and make it a bit more filling. Pasta or quinoa topped with some of the leftover pesto and asiago cheese would be a great starch option!

    prosciutto covered chicken on top of green beans.

    This four ingredient pesto chicken comes together so quickly! However, if you wanted to save even more time before dinner, you can prep your chicken in the morning or the night before. All you need to do is prep the chicken rolls (steps 2 & 3 in the instructions below). Then, I like to store them covered with plastic wrap & sealed in a glass container in the refrigerator. According to the FDA, raw chicken should only be kept in the refrigerator for 48 hours max - so make sure to bake them up soon!

    pesto chicken on a bed of green beans.

    Four Ingredient Pesto Chicken

    Dress up your weeknight chicken dinner with a fancy, but simple, twist! Four ingredient pesto chicken is a fast and delicious dinner option.
    Author: Jessica Mode
    5 from 1 vote
    Print Recipe Pin Recipe
    Active Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Main Course
    Cuisine American
    Servings 5
    Calories 741 kcal

    Ingredients
      

    Pesto Chicken

    • 2.5 lbs chicken thighs boneless, skinless
    • salt
    • pepper
    • 8 slices prosciutto
    • ¾ cup Asiago cheese shredded
    • 6 oz pesto

    Instructions
     

    Pesto Chicken

    • Preheat oven to 400°F.
    • Trim excess fat from chicken thighs. Season both sides with a dash of salt and pepper.
    • Lay out a slice of prosciutto, and place a chicken thigh on top. Spread about 1 tablespoon of pesto on top of chicken. Top with about 1 tablespoon of shredded Asiago cheese. Roll the chicken so the prosciutto is on the outside. Secure using toothpicks. Repeat process with remaining chicken thighs.
    • Bake for 25 minutes, or until the internal temperature reaches 165°F.
    • If desired, top with additional pesto and Asiago cheese.

    Notes

    You can prep the chicken the night before you wish to bake them for dinner. I like to store them covered with plastic wrap & sealed in a glass container overnight in the refrigerator. According to the FDA, raw chicken should only be kept in the refrigerator for 48 hours max - so make sure to bake them up soon!

    Nutrition

    Calories: 741kcalCarbohydrates: 4gProtein: 45gFat: 59gSaturated Fat: 16gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 244mgSodium: 818mgPotassium: 504mgFiber: 1gSugar: 1gVitamin A: 985IUCalcium: 251mgIron: 2mg
    Have you tried this recipe?Tag @homebody.eats on Instagram so we can see your creations!

    Did you make this recipe?!

    Let me know how you liked the recipe! Comment below, or share a picture on Instagram with the hashtag #HomebodyEats. Happy cooking, Homebody family!

    Yum
    « Baking for a Crowd
    Pulled Pork Nachos »

    Reader Interactions

    Comments

    1. Gerry

      April 8, 2022 at 2:39 PM

      5 stars
      My family really enjoyed this simple dinner last night! Thanks for the recipe!

      Reply

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