Savory Chicken and Eggplant Pesto Bake Recipe

If you’re looking for a new chicken recipe to spice up your dinner routine, this Chicken and Eggplant Pesto Bake is a must-try. With tender chicken and roasted eggplant smothered in rich pesto, it creates a delightful fusion of flavors that’s both comforting and satisfying.

This dish is perfect for weeknight meals or gatherings, as it’s easy to prepare and can be served alongside a fresh salad or crusty bread. Imagine the aroma of baked chicken mingling with the nutty essence of pesto filling your kitchen – it’s a feast for the senses!

You’ll find this recipe to be a crowd-pleaser, whether you’re feeding a family or hosting friends. Plus, the combination of ingredients not only tastes fantastic but also offers a healthy twist to your regular chicken recipes.

Delicious Chicken and Eggplant Pesto Bake

This Chicken and Eggplant Pesto Bake is a delightful medley of flavors and textures. Tender chicken is paired with roasted eggplant, all coated in a vibrant pesto sauce, resulting in a dish that’s both hearty and wholesome. The taste is a harmonious balance of savory, nutty, and slightly sweet from the eggplant, making it an unforgettable meal.

Ingredients

4 boneless, skinless chicken breasts
2 medium eggplants, sliced
1 cup homemade or store-bought pesto
1 cup shredded mozzarella cheese
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper to taste
Fresh basil leaves for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Eggplant: Place the eggplant slices on a baking sheet, drizzle with olive oil, and sprinkle with garlic powder, salt, and pepper. Roast in the oven for about 20 minutes, until tender.
Prepare the Chicken: While the eggplant is roasting, season the chicken breasts with salt and pepper. In a skillet over medium heat, sear the chicken for 3-4 minutes on each side until golden brown.
Assemble the Bake: In a baking dish, layer the roasted eggplant slices, followed by the seared chicken. Spread the pesto evenly over the chicken, and top with shredded mozzarella cheese.
Bake: Place the dish in the oven and bake for an additional 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
Serve: Garnish with fresh basil leaves if desired, and enjoy your Chicken and Eggplant Pesto Bake hot!