I’m all about quick one pan dinners, especially after a busy day or late home from work. This is another great dinner that the whole family can enjoy. Baked pesto chicken with pasta sauce. The pesto and pasta sauce give this dish its flavour which means you don’t have to worry about seasonings, herbs and spices as it’s already done. You literally put throw this together and walk away – my kinda dinner.
The chicken comes out juicy and tender and there is even some vege included in the way of zucchini. You could change the zucchini with capsicum or eggplant.
1/2 Jar Basil Pesto
500gm Chicken Thighs
1 400gm Jar Pasta Sauce
1 Zucchini, sliced thinly long ways
1 Cup Tasty or Mozzarella Cheese, grated
Serve with pasta or cheese raviolli
LET’S PUT IT ALL TOGETHER
1. Turn the oven on to 180 degree celicus. Take a baking dish that has a lid. If you don’t have one with a lid, aluminium foil can be used to cover the dish.
2. Place the chicken thighs and pesto into the baking dish and rub the pesto into the chicken. Lay the chicken out flat once coated.
3. Place zucchini strips on top of the pesto chicken.
4. Pour over the pasta sauce and sprinkle on the cheese. Cover and place in the oven for 35 minutes.
Check that the chicken is cooked by making sure it is firm when pushed with your finger. If it is still soft return for a further 5-10 minutes.
Serve with pasta or cheese raviolli.
The brand of basil pesto and pasta sauce will determine the flavour of this dish so use ones that are already family favourites otherwise I used the Aldi Basil Pesto and Aldi Organic Pasta Sauce.
I made this today and it was brilliant! This will definitely be a family favourite. Fab recipe! Thanks! 🙂 x
So glad to hear.
Hi i have some pesto i have frozen into cubes. Roughly how much pesto would this recipe need in terms of grms or cups ?? looking forward to trying this.. Thanks 🙂
hi Amanda have you tried this in the slow cooker?
Hi Michelle, no I haven’t. It would work but I can imagine it might make a little extra liquid during the slow cooking process.
Have you roughly chopped the chicken thighs or put them in as is?
No, they have been left whole.
I made this last week and my husband and two year old loved it! With a newborn it was so quick to prepare. Thank you for the recipe
This is a delicious meal. I have made it several times now and is awinner with our family.
So glad to hear Karen.
What can be used as a substitute for zucchini please
Sorry Amanda I’ve just read that capsicum or eggplant can be substituted thank you will definitely be making this yum
Hi Audrey, no worries. Yes they are the best substitutes to get the same consistency. Enjoy.
Hi Amanda, have you tried this with chicken breasts? I was thinking possibly halving then so cooking time is quicker and don’t dry out as much.
Hi Nichole, it will actually be the opposite. Chicken breasts tend be drier as there is no fat on them (thigh has some fat still attached) and the cooking time will be a little longer unless you cut up the breast. But you can use breasts instead if you prefer.
I made this last night. I used chicken breast (not a fan of thighs) – I flattened the meat a bit with my mallet and cut each in half. I must say the chicken turned out very tender! the only other comment I had is there was so much liquid at the bottom once cooked, I think I may of used the wrong type of pasta sauce that turned it too watery? I just used a jar dolmino one?
Other than that it was such a quick tasty dish – my son loved it. Will try it again but with a different sauce and maybe eggplant 🙂
might even be tasty that instead of a layer of veggies, add a layer of ravioli, top with sauce and cheese!
My family enjoyed this, but I also had so much liquid. I used a thicker style/brand of sauce after reading the comments, but it made no difference. Will be having again, with a few tweeks. Only one didn’t eat the zuccini. Thanks