I’ve spent the last two weeks travelling around Israel and Jordan and am even more hooked on Mediterranean flavours than usual! This is my first dinner back in the kitchen even though we got home almost two days ago. No judgement but I ate a handful of maltesers for dinner last night then proceeded to fall asleep sitting up. Bloody jetlag! Anyway, because the weather is substantially cooler in Melbourne than Tel Aviv, I really felt like making something a little cosy but still with those Mediterranean flavours that are quite fresh and vibrant. I also wanted to make something that Isaac can have tomorrow for lunch as leftovers and this creamy baked pesto chicken absolutely does the trick!
It’s such a super easy recipe and you can easily double the amount of chicken used without changing any other part of the recipe in case you’d like more leftovers or if you have more hungry mouths to feed. I also used Barilla jarred pesto to make this recipe really fast but of course you can make your own pesto too, you can find a recipe here. If making your own pesto, try using a basil and rocket combo for the herbs. The fresh, peppery flavours pair so well with tomatoes and caramelised chicken.
I hope you guys enjoy this creamy baked pesto chicken and if you make it, please let me know! I always love seeing your recipe remakes on Instagram and Pinterest!