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Succulent chicken breast in the oven (with pesto marinade)

Are you looking for the perfect recipe for juicy chicken breast in the oven? Then you’ve come to the right place. This chicken breast from the oven iis incredibly simple, wonderfully aromatic and best of all: thanks to a little preparation trick, this quick oven dishis guaranteed not to be dry. Have fun with this quick low carb dinner ❤️.

Chicken breast in the oven
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SternShiba

About my chicken breast in the oven

Today I’m showing you my absolute favorite recipe for juicy chicken breast from the oven. The best thing about it? You don’t have to fry it in the pan and the oven does most of the work. With a flavorful marinade of red pesto and herbs, it’s guaranteed to be your new go-to for a quick low carb dinner. The chicken breast is also perfect as a meal prepYou can easily prepare it in advance and store it in a food storage container in the fridge for up to 3 days. Even freezing for up to 2 months is no problem at all!

Chicken breast in the oven

Chicken breast from the oven – the ingredients

Here is an overview of the ingredients. As always, you will find the exact quantities at the bottom of the recipe cards.

  • Chicken breasts: The basis for this dish, it is best to use them directly without skin and bones.
  • Dried tomato paste or red pesto: Provides a wonderfully hearty, Mediterranean base.
  • Spices: A combination of garlic powder, dried basil, dried oregano (or Italian herbs), salt, black pepper and optionally some chili flakes
  • Yeast flakes or parmesan: Gives the marinade a great, cheesy umami note.
  • Olive oil: Makes the marinade smooth and helps to keep the meat tender.
  • Fresh parsley or basil: Perfect for serving and for the fresh, green splash of color at the end.
Chicken breast in the oven
SternShiba

Chicory au gratin – step-by-step instructions

  • Step 1: Preheat the oven to 200°C top/bottom heat (or 180°C fan-assisted). Line a baking tray with baking paper or, alternatively, lightly brush a baking dish with oil.
  • Step 2: Flatten the chicken breasts to about 1.5 cm using a rolling pin. This will flatten the thickest part and the meat can cook evenly in the oven without the thin edges drying out.
  • Step 3: In a small bowl, mix the tomato paste (or red pesto) with the spices, yeast flakes (or parmesan) and olive oil to make a spreadable marinade.
  • Step 4: Spread the marinade generously over the meat and bake for 18 to 20 minutes. The meat is ready when it is cooked through and has reached a core temperature of 74°C has reached.
  • Step 5: Remove the chicken from the oven and leave to rest for 2 to 3 minutes before carving. This allows the meat juices to redistribute inside. Then serve with side dishes of your choice
Chicken breast in the oven
SternShiba

Variations & variants

  • Green instead of red pesto: simply swap the sun-dried tomato paste 1:1 for a classic basil pesto (pesto genovese).
  • Extra cheese crust: If you like an even heartier crust, sprinkle some grated mozzarella over the chicken breasts in the last 5 minutes of the baking time.
  • Crispy topping: Mix some Panko breadcrumbs into the Parmesan in the marinade for a light crunch.
Chicken breast in the oven

Frequently asked questions (FAQ) about Meal Prep chicken breast

  • How long does the dish keep?
    In an airtight Tupperware container, the baked chicken breast stays fresh in the fridge for up to 3 days – so it makes an excellent meal prep chicken breast!
  • Can the dish be prepared or frozen?
    Yes, absolutely. You can easily store the prepared meat in the freezer for up to 2 months.
  • Which side dish goes well with it?
    A light, crisp salad, Mediterranean oven vegetables or some quinoa go perfectly with this dish and round off the low carb dinner perfectly.
Chicken breast in the oven

Why you’ll love this recipe

  • Simple & absolutely sure to succeed
  • Aromatic, Mediterranean & healthy
  • Perfect for preparing (Meal Prep)
  • Ready on the table in just 25 minutes
Chicken breast in the oven
SternShiba

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You can use the following image to pin this recipe by clicking on the photo once. The “Pin” button from Pinterest will then appear at the top left. Einfach drauf klicken.

Chicken breast in the oven
Focaccia recipe
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More oven recipes from me

If you like my French toast recipe , then I have 3 more great breakfast dishes for you here. I’m sure you’ll love them too:

What do you think of this recipe?

If you’ve tried the recipe, I’d love to hear what you think! Just leave me a comment below or let me know via… Instagram …let me know what you think of this recipe. I always appreciate compliments, extra tips, and friendly feedback!

Best regards

Unbenanntes Projekt 23
Chicken breast in the oven

Succulent chicken breast in the oven (with pesto)

A deliciously aromatic and guaranteed juicy chicken breast from the oven with a Mediterranean pesto marinade. Perfect for after work!
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Prep Time 5 minutes
Cook Time 5 minutes
Baking time 20 minutes
Total Time 35 minutes
Course: Main course, Oven dishes, Side Dish
Cuisine: Mediterranean
Calories: 10
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 Chicken breasts without skin and bones
  • ¼ tsp Garlic powder
  • ½ tsp dried basil
  • 1 tsp dried oregano or Italian herbs
  • ¼ tsp Chili flakes
  • 3 tbsp Dried tomato paste or red pesto approx. 45 ml / 45-50 g
  • ½ tsp salt depending on the salt content of your paste (approx. 3 g)
  • ½ tsp black pepper
  • 1 tbsp Yeast flakes or parmesan or up to 2 tablespoons, depending on whether your paste already contains cheese
  • 1 tbsp Olive oil 15 ml
TO SERVE
  • Chopped parsley or fresh basil to serve

Equipment

Method
 

  1. Preheat the oven to 200°C (top/bottom heat) or 180°C (fan-assisted).
  2. Pound the chicken breasts with a rolling pin to about 1.5 cm to flatten the thickest part so that the meat has an even thickness all over.
  3. Line a baking tray with baking paper or oil a baking dish.
  4. Mix the tomato paste or pesto with the garlic, dried herbs, salt, pepper, yeast flakes (or cheese) and olive oil in a bowl.
  5. Spread the marinade over the chicken and bake for 18 - 20 minutes until the meat is completely cooked through and the core temperature has reached 74°C.
  6. Leave to rest for 2-3 minutes before slicing. Serve with side dishes of your choice.

Nutrition

Calories: 10kcalCarbohydrates: 0.1gProtein: 0.03gFat: 1gSaturated Fat: 0.2gSodium: 198mgPotassium: 5mgFiber: 0.1gSugar: 0.02gVitamin A: 74IUCalcium: 1mgIron: 0.1mg

Notes

  • The core temperature trick: It's best to use a roasting thermometer. At exactly 74°C at the thickest point, the meat is cooked through and maximally juicy.
  • Important resting time: Leave to rest for 2-3 minutes after baking. This allows the meat juices to redistribute and prevent them from running onto the board when slicing.
  • Cut correctly: Always slice the meat across the grain - this makes it even more tender when chewed.
  • Pesto variations: Instead of red pesto or tomato paste, green basil or paprika pesto is also excellent.
  • Meal prep tips: Only reheat leftovers very gently so that they don't dry out. Alternatively, the chicken breast also tastes great cold in thin slices on salads or in wraps.

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Shiba from Shibas Kittchen

Hi, I’m Shiba

I’m glad you’re here. My dishes are very much inspired by the cooking skills of my mother, who comes from Pakistan. I also present Palestinian dishes that I learned about from my husband’s family. So you’ll find lots of dishes from 1001 nights here!

I hope you enjoy browsing and cooking.

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