Chicken Pesto Pan Bread Recipe

If you’re craving something deliciously satisfying with a bit of a gourmet twist, this Chicken Pesto Pan Bread Recipe is exactly the kind of dish you want in your rotation. Imagine tender, flavorful chicken mingling with vibrant pesto and gooey cheese, all wrapped in a perfectly soft yet slightly crisp bread — it’s the comfort food upgrade you didn’t know you needed. I’ve made this recipe for weekend lunches and cozy dinners, and it never fails to impress both family and friends.

What makes this Chicken Pesto Pan Bread Recipe stand out is how it combines simple ingredients into an irresistible handheld feast. Whether you’re planning a casual get-together, a picnic, or just a satisfying meal to enjoy with a salad, this recipe is incredibly versatile and surprisingly easy to pull off. Trust me, once you make it, this savory pan bread will become your go-to whenever you want something hearty but special.

Ingredients You’ll Need

The magic of this Chicken Pesto Pan Bread Recipe lies in how the ingredients balance each other — the semolina gives the dough some lovely texture, the spices season the chicken perfectly, and fresh pesto adds that unmistakable bright herbaceous punch. I recommend using fresh herbs and good-quality olive oil to really make the flavors pop.

• Flour: Plain all-purpose flour works well for the dough; it provides structure and softness.
• Fine semolina: This adds a subtle crunch to the bread crust — don’t skip it!
• Instant yeast: Ensures your dough rises nicely without needing extra fuss.
• Salt: Crucial for flavor; helps balance the sweetness and herbs.
• Thyme: Adds a gentle layer of earthiness to the bread.
• Honey: Just a hint brings a nice counterpoint to the savory elements.
• Olive oil: Essential for moistening the dough and cooking the chicken — go for extra virgin for best taste.
• Water: Lukewarm water activates the yeast and hydrates the dough perfectly.
• Chicken thighs: I like thighs because they stay juicy and absorb spices beautifully.
• Salt and spices (cayenne, garlic, onion, cumin powders): These give the chicken a smoky, spicy kick that wakes up the whole recipe.
• Butter: Adds richness when cooking the chicken.
• Fresh green pesto: The star flavor that brightens and binds all the layers together.
• Grilled red bell pepper: Sweetness and a bit of smokiness that pairs so well with the pesto.
• Red onion: Adds a sharp, fresh crunch inside the bread.
• Cheese: I prefer a melty cheese like mozzarella or provolone to complement but not overpower.
• Truffle mayonnaise: Optional but I love the subtle earthiness it adds when spreading it on before serving.

Variations

I encourage you to make this Chicken Pesto Pan Bread Recipe your own by trying a few tweaks based on what you love or have on hand. I’ve swapped out the chicken thighs for turkey or even used pre-cooked rotisserie chicken to save time, and it still turned out fantastic.

• Vegetarian Version: Replace chicken with sautéed mushrooms or eggplant for a hearty, meat-free option that still pairs wonderfully with pesto.
• Spicy Twist: I like adding a bit more cayenne or a splash of hot sauce into the chicken marinade when I’m craving heat.
• Cheese Choices: Try swapping mozzarella for sharp cheddar or even a blue cheese crumble for an unexpected flavor boost.
• Gluten-Free: Use a gluten-free flour blend but expect a slightly different bread texture; still worth a try if you need it.
• Seasonal Ingredients: In summer, throw in sun-dried tomatoes or fresh basil for extra freshness.

How to Make Chicken Pesto Pan Bread Recipe

Step 1: Mix and Knead Your Dough

Start by combining the flour, fine semolina, instant yeast, salt, thyme, and honey in a large bowl. Pour in olive oil and lukewarm water gradually, mixing until the dough comes together. I like to knead by hand for about 8-10 minutes — this gives me a feel for the dough’s texture, which should be soft and slightly tacky but not sticky. If you have a stand mixer, you can absolutely use the dough hook attachment.

Once kneaded, cover the dough and let it rest in a warm spot for 1 to 1.5 hours or until it doubles in size. This first rise is key to light bread, so don’t rush it!

Step 2: Prepare the Chicken and Veggies

While your dough is rising, season the chicken thighs with salt, cayenne, garlic, onion, and cumin powders. Heat olive oil and butter in a skillet over medium heat, then cook the chicken until golden and cooked through — about 5-7 minutes per side depending on thickness. I like to slice the chicken after cooking so it fits perfectly inside the bread later.

Sauté the red onion briefly or keep them raw for more crunch—your call! Grill or roast the red bell peppers for that smoky, sweet flavor boost.

Step 3: Assemble Your Pan Bread

After your dough has doubled, roll it out on a floured surface into a rectangle large enough to hold the filling. Spread a generous layer of fresh green pesto over the dough, then layer the sliced chicken, grilled red bell pepper, red onion, and cheese evenly. Don’t be shy with the fillings—they’re what make this recipe so memorable!

Carefully roll the dough into a tight log, seal the edges, and transfer it seam-side down into a greased pan or onto a baking sheet. If you want a shiny crust, brush the top with olive oil before baking.

Step 4: Bake to Perfection

Bake the pan bread at 200°C (around 400°F) for about 30-35 minutes until the bread is golden and cooked through. If the top browns too quickly, tent with foil to avoid burning. You’ll know it’s done when you tap the bottom and it sounds hollow and the cheese inside is melted.

Let it cool for a few minutes before slicing — if you slice too soon, the cheese might ooze out and make a mess. Trust me, patience here really pays off.

How to Serve Chicken Pesto Pan Bread Recipe

Garnishes

I love finishing this pan bread with a drizzle of truffle mayonnaise for that luxurious touch and a sprinkle of fresh basil leaves or extra dollops of pesto for color and freshness. A few cracked black pepper grains on top really wake up the flavors too.

Side Dishes

This recipe pairs wonderfully with simple sides like a crisp mixed green salad with lemon vinaigrette or roasted vegetables. When I serve this to guests, a light tomato soup alongside complements the herb and cheese richness nicely.

Creative Ways to Present

For parties, I’ve sliced the pan bread into small rounds and arranged them on a wooden board for a beautiful appetizer spread. You can also wrap individual portions in parchment paper and tie with twine for a picnic-ready meal with serious style points.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. When properly stored, the bread stays moist but firm, and the flavors continue to meld overnight — sometimes making the next day’s snack even better.

Freezing

If you want to freeze, slice the pan bread first and wrap each piece tightly in plastic wrap and then foil to prevent freezer burn. From my experience, this method preserves freshness for up to 2 months. Just thaw in the fridge overnight.

Reheating

To reheat, I pop slices into a toaster oven or regular oven at 180°C (350°F) for 8-10 minutes. This revives the crust’s crispness and melts the cheese perfectly without drying it out. Microwave works too if you’re in a rush, but you lose some texture that way.

FAQs

Final Thoughts

This Chicken Pesto Pan Bread Recipe really feels like sharing a piece of my kitchen with you. It’s one of those dishes that’s as rewarding to make as it is to eat — full of flavor, comforting, and just a little fancy. I hope you give it a try soon, whether for a cozy family meal or an impressive party appetizer. Once you’ve made it, I’m confident it’ll become a cherished staple in your cooking repertoire, just like it is in mine.

Print