Pecorino and Pesto Roast Chicken
I am always looking for new ways to brighten up boring chicken breasts and let me tell you, this is one of the best ways to do it! With only 3 ingredients, this 30 minute meal is a weeknight staple in my household. Chicken can be so dry and bland but if you follow my simple steps, you will have tender, moist chicken every time! Two of my secrets for great roast chicken are cooking at high heat and letting the chicken rest. Both of these things really are so important in how your chicken will turn out! The high heat allows the chicken to cook fast and almost adds a crispness to the skin while keeping the center moist. Letting the chicken rest for 10 minutes without cutting into it allows all the juices to redistribute back into the chicken to keep it tender. Next time you have leftover raw chicken breasts in your fridge, I highly suggest trying out this recipe!
Pecorino and Pesto Roast Chicken
- Prep Time: 5m
- Cook Time: 25m
- Total Time: 30m
- Serves: 4
Ingredients
- 4 chicken breasts, boneless, skinless
- 1/2 c pesto, homemade or store-bought
- 1/4 Pecorino Romano cheese
- salt and pepper
Instructions
- Preheat the oven to 425 degrees.
- Places the chicken breasts on a baking sheet. I like to use foil under mine to make sure the chicken doesn't stick.
- Brush the chicken with olive oil and sprinkle it with salt and pepper.
- Put 2 tablespoons of the pesto on each of the chicken breasts. Rub the pesto evenly all over the top.
- Top each breast with 1 tablespoon pecorino romano cheese.
- Bake the chicken for 24-28 minutes. The thicker the chicken, the longer it will take to cook.
- When the chicken is finished cooking, tent a piece of foil on it. You need to let the chicken rest for 5-10 minutes before cutting into it.
- When the chicken has rested, slice and enjoy!
xo, Rachel
