The Ultimate Chicken Pesto Pan Bread: A Crowd-Pleasing Recipe That Never Fails
Chicken Pesto Pan Bread has become my go-to recipe when I want to impress guests without spending hours in the kitchen. Last month, when my sister unexpectedly brought her entire book club over for dinner, I was scrambling for something that could feed eight hungry readers.
That’s when I remembered this incredible recipe that combines the comfort of homemade bread with the bold flavors of seasoned chicken and aromatic pesto. The result? A show-stopping dish that had everyone asking for the recipe before they’d even finished their first slice.
There’s something magical about the way the tender, herb-infused dough cradles perfectly seasoned chicken thighs, while melted cheese and vibrant pesto create layers of flavor that dance on your palate. The aroma alone – that intoxicating blend of fresh herbs, garlic, and golden-baked bread – transforms any ordinary evening into something special.
Why You’ll Love This Recipe
This recipe has rescued me from countless “what’s for dinner?” moments, and I know it’ll do the same for you. Unlike traditional bread recipes that require hours of rising time, this pan bread comes together relatively quickly while still delivering that satisfying homemade taste. The beauty lies in its versatility – it works equally well as a hearty family dinner, an impressive appetizer for entertaining, or even packed for picnics and potluck gatherings.
What really sets this dish apart is how the flavors meld together during baking. The chicken becomes incredibly tender, the pesto infuses everything with its herbaceous richness, and the bread develops a golden crust that gives way to a soft, flavorful interior. Plus, it’s all made in one pan, which means minimal cleanup – something we can all appreciate! Explore more crowd-pleasing recipes here for additional inspiration.
Ingredients List
This Chicken Pesto Pan Bread requires two main components that work together beautifully. I’ve organized the ingredients by category to make your prep work smoother and more efficient.
| DOUGH | Amount |
|---|---|
| Flour | 425 g |
| Fine semolina | 75 g |
| Instant yeast | 7 g |
| Salt | 8 g |
| Thyme | 0.5 g |
| Honey | 12 g |
| Olive oil | 25 ml |
| Water | 280 ml |
| CHICKEN PESTO | Amount |
|---|---|
| Chicken thighs | 600 g |
| Salt | 4.5 g |
| Cayenne powder | 2 g |
| Garlic powder | 3 g |
| Onion powder | 4 g |
| Cumin powder | 2 g |
| Olive oil | 30 ml |
| Butter | 25 g |
| Fresh green pesto | 45 g |
| Grilled red bell pepper | 150 g |
| Red onion | 75 g |
| Cheese | 150 g |
| Fresh green pesto | Additional for topping |
| Truffle mayonnaise | For finishing |
Find more quick weeknight dinner ideas here to expand your cooking repertoire with similarly satisfying meals.
Step-by-Step Directions
Creating this Chicken Pesto Pan Bread is a straightforward process that yields impressive results. I’ll walk you through each step to ensure your bread turns out perfectly golden and flavorful.
Prepare the Dough:
Start by combining the flour, fine semolina, instant yeast, salt, and thyme in a large mixing bowl. In a separate container, whisk together the honey, olive oil, and warm water until the honey dissolves completely. Gradually add the wet ingredients to the dry mixture, stirring until a cohesive dough forms. Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic. Place in an oiled bowl, cover with a damp cloth, and let rise for 45 minutes.
Season and Cook the Chicken:
While the dough rises, cut the chicken thighs into bite-sized pieces. In a bowl, combine salt, cayenne powder, garlic powder, onion powder, and cumin powder. Toss the chicken pieces with this spice mixture until evenly coated. Heat olive oil and butter in a large skillet over medium-high heat. Cook the seasoned chicken for 6-8 minutes until golden brown and cooked through. Remove from heat and let cool slightly.
Assemble the Pan Bread:
Preheat your oven to 425°F (220°C). Grease a 12-inch cast iron skillet or deep baking pan. Roll out the risen dough to fit your pan, allowing some overhang. Press the dough into the bottom and up the sides of the pan. Spread the fresh green pesto evenly over the dough base. Layer the cooked chicken, grilled red bell pepper strips, and sliced red onion over the pesto. Top with cheese and additional dollops of pesto.
Bake to Perfection:
Fold any overhanging dough over the filling to create a rustic border. Bake for 25-30 minutes until the crust is golden brown and the cheese is bubbly. Remove from oven and let cool for 5 minutes before adding a drizzle of truffle mayonnaise and serving.
Exact Timing to make Chicken Pesto Pan Bread
The total preparation and cooking time for this recipe is approximately 2 hours and 15 minutes. Here’s the detailed breakdown: dough preparation takes 15 minutes, followed by a 45-minute rising period. Chicken preparation and cooking requires 20 minutes, while assembly takes another 10 minutes. The final baking time is 25-30 minutes, with a 5-minute cooling period before serving. This timing allows you to multitask efficiently – prepare the chicken while the dough rises, making the process feel much quicker than the total time suggests.
Nutritional Information
Understanding the nutritional profile of Chicken Pesto Pan Bread helps you make informed decisions about portion sizes and dietary planning. This hearty dish provides a substantial amount of protein and complex carbohydrates, making it a satisfying meal option.
| Nutrient | Per Serving (1/8 of recipe) | % Daily Value |
|---|---|---|
| Calories | 485 | 24% |
| Total Fat | 22g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 95mg | 32% |
| Sodium | 720mg | 31% |
| Total Carbohydrates | 42g | 15% |
| Dietary Fiber | 3g | 11% |
| Sugars | 4g | – |
| Protein | 32g | 64% |
| Vitamin A | 850 IU | 17% |
| Vitamin C | 45mg | 50% |
| Calcium | 280mg | 22% |
| Iron | 4.2mg | 23% |
The high protein content comes primarily from the chicken thighs and cheese, while the semolina and flour provide sustained energy through complex carbohydrates. The pesto contributes healthy fats and antioxidants from fresh herbs, and the red bell peppers add significant vitamin C content.
Healthier Alternatives
Making Chicken Pesto Pan Bread more nutritious doesn’t mean sacrificing flavor. These modifications can enhance the nutritional profile while maintaining the delicious taste that makes this recipe so appealing.
| Original Ingredient | Healthier Alternative | Nutritional Benefit |
|---|---|---|
| All-purpose flour | Whole wheat flour (replace 50%) | Adds fiber and B vitamins |
| Fine semolina | Quinoa flour | Increases protein and amino acids |
| Chicken thighs | Chicken breast (skinless) | Reduces saturated fat by 40% |
| Regular cheese | Part-skim mozzarella | Lowers calories and fat content |
| Butter | Extra virgin olive oil | Provides heart-healthy monounsaturated fats |
| Traditional pesto | Spinach-basil pesto | Increases iron and folate |
| Honey | Pure maple syrup | Contains antioxidants and minerals |
| Regular salt | Sea salt or herb seasoning | Reduces sodium while adding minerals |
For those following specific dietary restrictions, consider these adaptations: use gluten-free flour blend for celiac-friendly options, substitute nutritional yeast for cheese in vegan versions, or replace chicken with seasoned chickpeas for vegetarian preferences. Find more healthy recipe ideas here to complement your nutritious meal planning.
Serving Suggestions
Pair with Fresh Sides: This Chicken Pesto Pan Bread pairs beautifully with a crisp arugula salad dressed with lemon vinaigrette or a Mediterranean quinoa salad with cherry tomatoes and cucumbers. The bread’s rich flavors are perfectly balanced by light, acidic accompaniments that cleanse the palate between bites.
Create a Complete Meal Experience: Serve alongside roasted seasonal vegetables like zucchini, eggplant, or asparagus drizzled with olive oil and herbs. A glass of Pinot Grigio or Sauvignon Blanc complements the pesto flavors wonderfully, while sparkling water with fresh herbs provides a refreshing non-alcoholic option.
Transform into Appetizer Portions: Cut the pan bread into smaller triangular pieces for cocktail parties or gatherings. Arrange on a wooden board with olives, fresh mozzarella balls, and grape tomatoes for an impressive antipasto-style presentation that encourages mingling and sharing.
Common Mistakes to Avoid
Overworking the Dough: Many home bakers make the mistake of kneading the dough too aggressively or for too long, which can result in a tough, dense bread. Knead just until the dough becomes smooth and elastic – typically 8-10 minutes by hand. The dough should feel slightly tacky but not sticky when properly developed.
Skipping the Chicken Pre-cooking: Raw chicken should never be added directly to the bread before baking. The bread’s cooking time isn’t sufficient to properly cook raw chicken, which can lead to food safety issues and uneven cooking. Always pre-cook the chicken until it reaches an internal temperature of 165°F before adding it to your Chicken Pesto Pan Bread assembly.
Insufficient Pan Preparation: Failing to properly grease your baking pan can turn your beautiful creation into a stuck mess. Use plenty of olive oil or butter, and consider dusting with a light coating of semolina or cornmeal for extra insurance against sticking, especially when using cast iron skillets.
Storing Tips
Refrigerator Storage: Store leftover Chicken Pesto Pan Bread in the refrigerator for up to 4 days. Wrap individual portions in plastic wrap or store in an airtight container to maintain moisture and prevent the bread from absorbing other flavors. When reheating, place portions in a 350°F oven for 8-10 minutes to restore the crust’s crispiness.
Freezing for Long-term Storage: This bread freezes exceptionally well for up to 3 months. Slice the cooled bread into individual portions, wrap each piece in plastic wrap, then place in freezer bags with the air removed. Label with the date and thaw overnight in the refrigerator before reheating in the oven.
Maintaining Quality: Never store the bread at room temperature for more than 2 hours due to the chicken content. For best results when reheating, avoid using the microwave as it will make the crust soggy. Instead, use the oven or toaster oven to maintain the texture contrast between the crispy exterior and tender interior.
FAQs
Can I make Chicken Pesto Pan Bread ahead of time for meal prep?
Yes, you can prepare Chicken Pesto Pan Bread up to 2 days in advance. Assemble the entire dish but don’t bake it yet. Cover tightly with plastic wrap and refrigerate. When ready to serve, let it come to room temperature for 30 minutes before baking. Add an extra 5-10 minutes to the baking time since you’re starting with a cold dish. This make-ahead approach is perfect for entertaining or busy weeknight dinners.
What’s the best way to reheat leftover Chicken Pesto Pan Bread without drying it out?
The key to reheating Chicken Pesto Pan Bread while maintaining its moisture is using low, gentle heat. Preheat your oven to 325°F and place the bread on a baking sheet. Cover loosely with foil and heat for 10-12 minutes. For individual slices, wrap them in damp paper towels and microwave for 30-45 seconds, then transfer to a toaster oven for 2-3 minutes to crisp the exterior.
Can I substitute store-bought pizza dough for the homemade bread base in Chicken Pesto Pan Bread?
Absolutely! Store-bought pizza dough works wonderfully as a time-saving alternative. Use about 1 pound of dough for a similar-sized pan. Let the dough come to room temperature before rolling and stretching it to fit your pan. The cooking time remains the same, though you might notice a slightly different texture – less herb-infused than the homemade version but still delicious.
How do I know when my Chicken Pesto Pan Bread is fully cooked through?
Your bread is perfectly done when the crust is golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 190°F when measured with a digital thermometer inserted into the thickest part of the bread (avoiding the chicken pieces). The cheese should be bubbly and lightly golden, and the edges should pull slightly away from the pan sides.
Chicken Pesto Pan Bread
- Total Time: 2 hours 15 minutes
- Yield: 8 servings 1x
Description
Golden, cheesy, and bursting with herby flavor, this Chicken Pesto Pan Bread is the perfect blend of soft homemade dough, juicy chicken, and rich pesto. Ideal for family dinners, parties, or casual weekends, it’s one of those recipes for dinner easy and recipes chicken lovers will keep on repeat.
Ingredients
- DOUGH:
- 425 g flour
- 75 g fine semolina
- 7 g instant yeast
- 8 g salt
- 0.5 g thyme
- 12 g honey
- 25 ml olive oil
- 280 ml water
- CHICKEN PESTO:
- 600 g chicken thighs
- 4.5 g salt
- 2 g cayenne powder
- 3 g garlic powder
- 4 g onion powder
- 2 g cumin powder
- 30 ml olive oil
- 25 g butter
- 45 g fresh green pesto
- 150 g grilled red bell pepper
- 75 g red onion, sliced
- 150 g cheese (mozzarella or provolone)
- Additional fresh green pesto, for topping
- Truffle mayonnaise, for finishing
Instructions
- Prepare the Dough: In a large mixing bowl, combine flour, fine semolina, instant yeast, salt, and thyme. In a separate bowl, whisk honey, olive oil, and warm water until honey dissolves. Gradually add wet ingredients to dry, mixing until a dough forms. Knead 8–10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 45 minutes.
- Cook the Chicken: Cut chicken thighs into bite-sized pieces. Season with salt, cayenne, garlic, onion, and cumin. Heat olive oil and butter in a skillet over medium-high heat, then cook the chicken for 6–8 minutes until golden and cooked through. Set aside to cool.
- Assemble the Pan Bread: Preheat oven to 425°F (220°C). Grease a 12-inch cast iron skillet or baking pan. Roll out the dough to fit the pan, leaving some overhang. Press into the pan and spread pesto evenly over the base. Layer cooked chicken, grilled red peppers, and sliced red onion. Top with cheese and a few extra dollops of pesto.
- Bake to Perfection: Fold any overhanging dough inward to form a rustic crust. Bake 25–30 minutes until golden brown and bubbly. Let cool 5 minutes before drizzling with truffle mayonnaise and serving warm.
Notes
For a vegetarian version, substitute the chicken with roasted vegetables like zucchini and mushrooms. This recipe can be prepped ahead—assemble and refrigerate before baking for up to 24 hours. Serve with a green salad or soup for a full meal.
- Prep Time: 15 minutes + 45 minutes rise
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
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