Best 3 Pesto Chicken And Potatoes In Parchment Packets Recipes

**Introducing Pesto Chicken & Potatoes in Parchment Packets: A Flavorful and Convenient One-Pan Meal**

Prepare to tantalize your taste buds with Pesto Chicken & Potatoes in Parchment Packets, a culinary masterpiece that combines succulent chicken, tender potatoes, and a vibrant pesto sauce, all enveloped in parchment paper for a burst of flavors. This recipe is not only incredibly delicious but also incredibly convenient, offering a one-pan solution for a complete meal that requires minimal cleanup. With the delightful aroma of pesto filling your kitchen, you'll be eager to dive into this delectable dish.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO PESTO PARCHMENT-BAKED CHICKEN RECIPE BY TASTY

Tomato Pesto Parchment-baked Chicken Recipe by Tasty image

Here's what you need: parchment paper, chicken breast, asparagus, roma tomato, pesto, olive oil, salt, pepper

Provided by Alix Traeger

Categories Dinner

Yield 1 serving

Number Of Ingredients 8

Ingredients

parchment paper, or aluminium foil, 12x18 inches (30.5 x 46 cm)
1 chicken breast
5 oz asparagus
1 roma tomato, sliced
2 tablespoons pesto
1 tablespoon olive oil
salt, to taste
pepper, to taste

Steps:

Preheat oven to 400°F (200°C).
Fold the parchment paper in half, then open up.
Trim the ends of the asparagus and lay them on one half of the parchment paper.
Drizzle on oil and sprinkle on salt and pepper.
Lay the chicken on the asparagus, season with salt and pepper, and spread on the pesto. Top with tomato slices.
Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F (75˚C).
Enjoy!

Nutrition Facts : Calories 538 calories, Carbohydrate 12 grams, Fat 30 grams, Fiber 4 grams, Protein 53 grams, Sugar 5 grams

CREAMY PESTO CHICKEN WITH ROASTED TOMATOES

Creamy pesto chicken with roasted tomatoes image

A fast and filling, all-in-one chicken dish

Provided by Emma Lewis

Categories Dinner, Lunch, Main course

Time 40m

Number Of Ingredients 8

Ingredients

4 boneless, skinless chicken breasts
3 tbsp Homemade pesto (see the recipe in tip section below)
85g mascarpone
4 tbsp olive oil
100g breadcrumb, preferably from day-old bread
175g baby tomatoes, on the vine
handful pine nuts
handful basil leaves

Steps:

Heat oven to 200C/fan 180C/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.
Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.
Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.

Nutrition Facts : Calories 545 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 0.82 milligram of sodium

CHICKEN AND POTATOES WITH PESTO

Chicken and Potatoes With Pesto image

I wanted to use up the rest of a bottle of pesto sauce and this is how I did it. Me and my family think it's pretty good. Easy to make too.

Provided by HelenG

Categories Chicken

Time 55m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts
1 lb potato, cut into 1/4-1/2 inch cubes
1 small onion, diced
1/4 cup pesto sauce
1 teaspoon italian seasoning
1 teaspoon garlic powder
salt
pepper
1 cup mozzarella cheese, grated

Steps:

Mix 3 Tbsp pesto with potatoes and onions.
Place into casserole dish.
Top with chicken.
Evenly rub 1 Tbsp pesto on top of the chicken breasts.
Season with salt, pepper, garlic and Italian seasonings.
Top with cheese.
Bake at 400°F for 40 minutes. If the cheese begins to brown too fast, loosely cover w/foil then remove foil during the last 5-10 minutes.
Serve with garlic bread and a salad.
Enjoy!

Nutrition Facts : Calories 310.9, Fat 7.8, SaturatedFat 4.1, Cholesterol 90.6, Sodium 259.8, Carbohydrate 22.7, Fiber 2.8, Sugar 2.1, Protein 36

Tips:

To save time, use store-bought pesto sauce. If making your own, use fresh basil for the best flavor.
You can use any type of potatoes you like, such as Yukon Gold, red potatoes, or baby potatoes.
If you don't have parchment paper, you can use aluminum foil. Just be sure to spray it with cooking spray to prevent the chicken and potatoes from sticking.
To make sure the chicken is cooked through, use a meat thermometer to check that it has reached an internal temperature of 165 degrees Fahrenheit.
Serve the chicken and potatoes with your favorite sides, such as roasted vegetables, rice, or pasta.

Conclusion:

This pesto chicken and potatoes recipe is a quick and easy weeknight meal that is sure to please the whole family. The chicken is juicy and flavorful, the potatoes are tender and roasted to perfection, and the pesto sauce adds a delicious burst of flavor. With just a few simple ingredients and steps, you can have a delicious and healthy meal on the table in no time.