I love quick one-pan dinners, especially after a long day or when you get home late. This baked pesto chicken with pasta sauce is simple, family-friendly, and requires minimal prep. The combination of basil pesto and your favorite pasta sauce brings plenty of flavor, so you don’t need to worry about extra seasonings. It’s the kind of meal you assemble, pop in the oven, and leave to cook—perfect for busy evenings.
The chicken turns out juicy and tender, and the zucchini adds a fresh vegetable element. If you prefer, you can substitute the zucchini for sliced capsicum (bell pepper) or eggplant for a different texture and taste.
Ingredients
1/2 jar basil pesto
500 g (approximately) chicken thighs
1 jar (400 g) pasta sauce
1 zucchini, sliced lengthwise into thin strips
1 cup grated tasty or mozzarella cheese
Serve this dish with pasta or cheese ravioli for a satisfying meal.
Assembly and Cooking
1. Preheat the oven to 180°C (350°F). Choose a baking dish with a lid; if you don’t have one, cover the dish tightly with foil.
2. Place the chicken thighs in the baking dish. Spoon the pesto over the chicken and rub it in so each piece is well coated. Arrange the thighs in a single layer for even cooking.
3. Lay the zucchini strips over the pesto-coated chicken. The thin slices will soften and blend with the sauce during baking.
4. Pour the pasta sauce evenly over the chicken and zucchini, then sprinkle the grated cheese on top. Cover the dish and bake for 35 minutes.
After 35 minutes, check the chicken for doneness. The meat should feel firm to the touch and the juices should run clear. If the thighs are still soft, return the dish to the oven for an additional 5–10 minutes until fully cooked.
Serve the baked pesto chicken hot with your choice of pasta, cheese ravioli, or a simple side salad. The cooked zucchini pairs nicely with the sauce and adds a light vegetable element to the plate.
The final flavor depends largely on the brands of basil pesto and pasta sauce you choose, so pick ones your family already likes. I often use a straightforward store-bought basil pesto and an organic-style pasta sauce for a reliable, homey taste.
Yields: Serves 4–5.
