I may or may not have went on a fall binger yesterday.
Rob and I had a plan: go to Bed, Bath & Beyond to get some things…then hit up Bath & Body Works to buy some of their newly-released fall candles.
It’s not my fault that Hobby Lobby just so happened to be right next door to our first stop—and all of their fall decor was 40% off. That’s basically half off! How can anyone pass up that deal?
I snagged some new fall garland—a cute little wire cornucopia—and some leaves and fake corn cobs to put inside of it. Oh! And two really cute metal-leave candle holders. Hashtag obsessed.
I swear I won’t put out the fall decor yet. Promise. It’s still way to early for that. Maybe in two weeks though.
By the way, the fall candles at B&BW we’re buy 2 get 2 free PLUS 20% off. What a steal!
I’ve been using the oven more lately since it’s been cooler outside. This chicken bake was just one of the recipes—and it’s a good one. It has all of the things I love: pesto, cheese, and marinated artichokes. Love me some artichokes.
Good news: all of the things in this bake are super low carb. Bad news: it’s hard to just eat one serving. There are so many flavors working in this dish it becomes irresistable. I’ve made my own pesto before, but it just helps having the jarred kind on hand. Who wants to do all that chopping and blending? Find a good quality pesto at the store and make it work.
Pro-tip: mix up the cheeses. I went with a blend of asiago and mozzarella, but you can easily add Parmesan and provolone or fontina. The more cheese, the better.
Baked pesto chicken breasts with tomato, spinach, artichokes, and cheese.
- 4 chicken breast
- 1 (7 oz) jar pesto
- 1 cup spinach leaves
- 1 (12 oz) jar marinated artichokes, drained
- 2 roma tomatoes, sliced
- 1 cup shredded mozzarella
- 1 cup shredded asiago
- 1 TBS. minced garlic
- Preheat oven to 375 degrees. Place chicken in a large baking dish. Top with pesto and spread so all chicken breast are covered. Sprinkle minced garlic over the top of the pesto-chicken.
- Add spinach on top of chicken, tomatoes, and artichokes.
- Sprinkle cheeses on top. Bake for 35-40 minutes or until chicken juices run clear.
Preheat oven to 375 degrees. Place chicken in a large baking dish. Top with pesto and spread so all chicken breast are covered. Sprinkle minced garlic over the top of the pesto-chicken.
Add spinach on top of chicken, tomatoes, and artichokes.
Sprinkle cheeses on top. Bake for 35-40 minutes or until chicken juices run clear.
8 thoughts on “Asiago and Pesto Chicken Bake”
Oh, this looks yummy! I have a jar of pesto here, although I would need some of the other ingrdoenta, but this looks like a fantastic way to use it!
You could probably use stuff you maybe already have, too! Pesto, chicken, cheese…I bet roasted red bell peppers would be good too. Or sun dried tomatoes!
Oh! Both great ideas!
Delicious! 😀 thanks for posting xox
Oh. My. Gosh. 🌿🧀
Right?! So yum 😋