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Tastiest chicken pesto bites - crunchy cheesy and easy kids dinners
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5 from 6 votes

Baked chicken pesto bites

These pesto chicken bites are packed full of the yummy flavours we adore in pesto: basil, pine nuts and Parmesan cheese, while also having a crispy, light breadcrumb coating. Easy to make and no hassle to cook – as they bake in the oven – they’re a tasty and healthy family dinner.
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 people
Author Mas & Pas


  • 4 chicken fillets
  • 200 grams pesto (ready made or homemade - see below)
  • 100 grams breadcrumbs

Quick homemade basil and spinach pesto (optional)

  • 35 grams pine nuts
  • 25 grams fresh basil leaves
  • 25 grams fresh spinach leaves
  • 35 grams Parmesan cheese
  • ½ clove garlic
  • 100 ml olive oil
  • salt and pepper


Quick homemade basil and spinach pesto (optional)

  • Blend the pine nuts, basil, spinach and garlic together with the first 50 ml of olive oil.
  • Using a spatula scrape the mixture off of the edges of the mixer and keep blending until smooth.
  • Then add the remaining 50 ml of oil slowly, followed by the Parmesan cheese and salt and pepper to taste.
  • You should end up with a smooth and creamy pesto.

Baked chicken pesto bites

  • Preheat oven to 180°C or (350°F) fan setting.
  • Chop the chicken fillets into cubes or chunky short strips.
  • Place the pieces in a bowl and add in 1 tablespoon of pesto for each chicken fillet. If you’re using 4 chicken fillets, you would add in 4 full tablespoons of pesto.
  • Mix the chicken pieces and pesto well until all the pieces are covered. Set aside.
  • In a mixer, give the breadcrumbs a quick whizz until they’re a fine crumb. Lay them out on a shallow bowl or plate.
  • Take each pesto covered chicken piece and roll it in the breadcrumbs until coated.
  • Then place them on an oven tray, lined with baking paper.
  • Cook on the middle shelf of your preheated oven for 15-20 minutes, until the pieces are cooked through and golden.
  • Serve with a pesto dip. These bites also go well with a tomato mozzarella salad or herby couscous.


If you have a child with tree nut allergies, but want to make the homemade pesto, then you can replace the pine nuts in the recipe with sunflower seeds. They're just as tasty.