lemon

It just does not get any easier than this 4 ingredient Lemon Pesto Chicken recipe! Not only is it fast and easy to make, but it’s also a freezer meal, saving you even more time.

This freezer meal recipe is gluten-free. It’s a very easy meal to put together, but it is a bit different than chicken recipes with just a marinade.

I make this often, but I always forget to take a picture of it once it’s on the plate with sides. All I have are pictures of it in the freezer bag and in the casserole dish fresh out of the oven. I decided to put this recipe up here anyway so that others could benefit from the recipe even though the pictures aren’t so pretty. You’ll just have to take my word that it looks better on a plate!

Lemon Pesto Chicken Recipe:

3-4 boneless, skinless chicken breasts
1/2 cup jarred pesto sauce
1/8 cup lemon juice
pinch of salt and pepper
1/2 cup shredded mozzarella cheese
optional: 1 tsp. lemon rind

Put the shredded Mozza cheese in a medium resealable bag and seal.

Place the chicken breasts in a large-sized resealable bag. Add the pesto, lemon juice, salt, and pepper. If you want some extra zip, toss in some lemon rind. Remove the excess air from the bag and seal. Staple the medium bag to the large one above the seal to ensure there are no leaks. Lay flat in the freezer.

On the day of cooking, thaw. Put the chicken in a casserole dish. Bake at 375° for 30 minutes, covered. Uncover and top with the mozzarella cheese and bake for another 5 minutes. Turn the oven to broil and cook for another 3-5 minutes.

This recipe is included in our Family Favourites Freezer Meal Plan along with other family-friendly make-ahead recipes, prep and shopping lists, and printable labels.

Check out these other delicious freezer meals:

Chicken and Vegetable Casserole with Crispy Onion Topping Chicken and Spinach Alfredo Bake

Lemon Pesto Chicken Recipe

Course: Main Course

Keyword: lemon pesto chicken

Servings: 6

Calories: 275 kcal

Ingredients

3-4 boneless skinless chicken breasts
1/2 cup jarred pesto sauce
1/8 cup lemon juice
pinch of salt and pepper
1/2 cup shredded mozzarella cheese
optional: 1 tsp. lemon rind

Instructions

Put the shredded mozza cheese in a medium resealable bag and seal.
Place the chicken breasts in a large sized resealable bag. Add the pesto, lemon juice, salt, and pepper. If you want some extra zip, toss in some lemon rind. Remove the excess air from the bag and seal.
Staple the medium bag to the large one above the seal to ensure there are no leaks. Lay flat in the freezer.
On the day of cooking, thaw. Put the chicken in a casserole dish. Bake at 375° for 30 minutes, covered. Uncover and top with the mozzarella cheese and bake for another 5 minutes. Turn the oven to broil and cook for another 3-5 minutes.

Lemon Garlic Chicken Dump Recipe:

3-5 boneless, skinless chicken breasts or 8-10 boneless, skinless chicken thighs

2-3 cloves of garlic, minced

4 Tbsp. olive oil

2 Tbsp. fresh chopped parsley

3 Tbsp. lemon juice

1/4 tsp. pepper

Since this is a dump recipe, it is just as easy to make lots of these as it is to make one. Begin by opening a large resealable bag (or as many bags as the number of meals you are going to make) and adding the chicken.

Dump the other ingredients into the bag. Remove the excess air from the bag, seal, lay flat, and freeze.

On the day of cooking, take the bag out of the freezer to thaw. Bake in a preheated 350° oven for 45-55 minutes or in the crockpot on low for 4-6 hours.

If desired, you can sprinkle some parsley on top. Serve with rice or potatoes and your choice of veggies.

This meal is one of the many simple, yet delicious recipes included in my Chicken Dump Recipes cookbook.

Check out these other Dump Meal Recipes:

Lemon Garlic Chicken Dump Recipe

The dump recipe method is basically using only one protein or main ingredient, setting up all of your resealable bags on the counter, filling them with that main ingredients and then dumping the other ingredients called for in the recipes into each bag.

Servings: 6

Calories: 271 kcal

Ingredients

3-5 boneless skinless chicken breasts or 8-10 boneless, skinless chicken thighs
2-3 cloves of garlic, minced
4 Tbsp. olive oil
2 Tbsp. fresh chopped parsley
3 Tbsp. lemon juice
1/4 tsp. pepper

Instructions

Begin by opening a large resealable bag and adding the chicken.
Dump the other ingredients into the bag.
Remove the excess air from the bag, seal, lay flat, and freeze.
On the day of cooking, take the bag out of the freezer to thaw.
Bake in a preheated 350° oven for 45-55 minutes or in the crock pot on low for 4-6 hours.
Serve with rice or potatoes and your choice of veggies.