Chicken Pesto Pan Bread Recipe

Hey there! If you’re on the hunt for something delicious, comforting, and a little bit fancy, this Chicken Pesto Pan Bread Recipe is exactly what you need in your life. The lovely mix of tender spiced chicken, fresh pesto, and melty cheese all tucked inside a soft, golden pan bread makes it a real winner for anytime you want a cozy homemade meal. Seriously, it’s one of those recipes that feels special but isn’t complicated, perfect for a weekend lunch or a casual dinner that’ll impress without stress.

I’ve made this Chicken Pesto Pan Bread Recipe countless times, and I love how it brings everyone to the table, no matter the occasion. What makes it extra worth trying is the combination of textures – from that satisfying chew of the pan bread to the juicy, flavorful chicken and those little bursts of pesto and roasted red pepper. You’re going to enjoy both the process of making it (it’s quite fun!) and the leftovers, which are just as tasty reheated the next day.

Ingredients You’ll Need

The ingredients come together beautifully, balancing fresh herbs, spices, and rich flavors. Make sure to pick good-quality pesto and fresh chicken thighs for the best taste – trust me, it makes all the difference here!

• Flour: A mix of regular flour and fine semolina adds a lovely texture and crust to the bread.
• Instant yeast: Helps the dough rise just right without extra fuss.
• Salt: Essential to bring out all the flavors, both in the bread and the chicken.
• Thyme: Adds a subtle herbal note that pairs wonderfully with the pesto and chicken.
• Honey: Just a touch to balance savory and bring a little sweetness to the dough.
• Olive oil: Used in dough and chicken to keep things moist with great flavor – go for extra virgin if you can.
• Water: Perfect temperature matters for activating your yeast – lukewarm is key.
• Chicken thighs: Juicier and more forgiving than breasts, perfect for this pan bread filling.
• Spices (cayenne, garlic, onion, cumin powders): Give your chicken a little kick and a ton of flavor.
• Butter: Adds richness to the chicken pesto mix.
• Green pesto: Fresh and vibrant – it’s the star that refreshes every bite.
• Grilled red bell pepper: Adds smoky sweetness and a pop of color.
• Red onion: Adds a subtle crunch and tanginess.
• Cheese: Melts into gooey goodness, pick your favorite melty cheese here.
• Truffle mayonnaise (optional): A little decadence that I love to swirl in for special occasions.

Variations

I find this Chicken Pesto Pan Bread Recipe really fun to tweak, especially because so many flavors work well together. Feel free to make it your own — whether you want it spicier, lighter, or packed with veggies, you can get creative here.

• Spicy boost: I sometimes add a bit more cayenne or toss in jalapeños for heat. It wakes up the flavors in the best way.
• Vegetarian style: For friends who don’t eat meat, swap chicken for grilled mushrooms and zucchini – still delicious and hearty.
• Cheese choices: Switching up the cheese can change the vibe entirely – mozzarella for creaminess, or sharp cheddar for a tangier punch.
• Gluten-free option: I’ve tried this with a mix of gluten-free flours and it turns out great, just be sure to follow your preferred GF dough recipe for best results.
• Seasonal veggies: Roasted zucchini or eggplant make excellent swaps for the grilled red pepper in cooler months.

How to Make Chicken Pesto Pan Bread Recipe

Step 1: Mix and Knead Your Dough

Start by combining the flour, semolina, instant yeast, salt, and thyme in a large bowl — give it a good whisk. Add in the honey, olive oil, and lukewarm water slowly, mixing until everything comes together in a shaggy dough. Knead it for about 8-10 minutes until smooth and elastic. If your hands get sticky, sprinkle on a little flour but be careful not to add too much; you want your dough soft but not wet. Once kneaded, cover it with a damp cloth and let it rise for around an hour until doubled in size. This step is key for that airy, bready texture you’ll love.

Step 2: Prepare the Chicken Pesto Filling

While the dough is rising, let’s get that chicken pesto filling ready. In a bowl, toss chicken thighs with salt, cayenne, garlic, onion, and cumin powders until evenly coated. Heat olive oil and butter in a pan over medium heat, then add the chicken. Cook for about 7-8 minutes until cooked through and golden on the outside. Remove from heat, toss in fresh green pesto, grilled red bell peppers, and sliced red onions. Stir gently to combine, and let it cool slightly before filling the dough. Mixing the pesto in while warm helps boost those herbal flavors.

Step 3: Shape and Fill the Pan Bread

Once your dough has risen, punch it down to release the air and roll it out on a floured surface into a rectangle about half an inch thick. Evenly spread the chicken pesto mixture across the dough, then sprinkle your cheese over the top in a generous layer. Carefully roll the dough lengthwise or fold it like a filled flatbread (whatever you prefer!), sealing the edges tightly to keep all that goodness inside. Transfer it to a greased pan or baking sheet and let it rest for 15 minutes to relax, which helps it bake up softer and rise a little more.

Step 4: Bake to Golden Perfection

Preheat your oven to 200°C (around 400°F). Place your filled pan bread in and bake for about 25-30 minutes until the crust is golden brown and crisp. The cheese should be bubbling, and your kitchen will smell amazing — that’s your cue! Let it cool for a few minutes before slicing; this rest helps everything settle and makes serving cleaner. If you love that truffle mayo, spread a little on warm slices for an extra hit of luxury.

How to Serve Chicken Pesto Pan Bread Recipe

Garnishes

I usually keep it simple with a sprinkle of fresh basil and a drizzle of extra green pesto on top — it’s bright and gives that fresh aroma when you serve it. A little cracked black pepper or even some chili flakes adds a nice kick if you’re feeling adventurous!

Side Dishes

To keep things balanced, I often pair this Chicken Pesto Pan Bread Recipe with a crisp side salad — think arugula with lemon vinaigrette or a simple cucumber and tomato salad. Roasted or grilled vegetables, like asparagus or zucchini, are great warm sides too and add freshness to the dish.

Creative Ways to Present

For gatherings, I’ve sliced this pan bread into finger-sized pieces and served it on a wooden platter with little bowls of extra pesto and truffle mayonnaise for dipping — it’s perfect for casual sharing. Adding a scattering of microgreens or edible flowers makes it look extra special without extra work.

Make Ahead and Storage

Storing Leftovers

After enjoying your fresh pan bread, wrap any leftovers tightly in parchment and then foil or store in an airtight container in the fridge. I find it stays juicy and flavorful for up to 3 days, making it a perfect ready-to-go lunch the next day.

Freezing

If you want to make this ahead, freeze the unbaked shaped bread wrapped well in plastic wrap and foil. When ready, thaw overnight in the fridge and bake as usual. I’ve done this for busy weeks and it never lets me down – the chicken stays tender, and the crust bakes crispy!

Reheating

To reheat, I prefer putting slices in a warm oven (around 180°C/350°F) for 10-15 minutes to refresh the crispy crust and warm the filling through. Avoid microwaving if you can—it tends to make the bread chewy rather than crisp.

FAQs

Final Thoughts

This Chicken Pesto Pan Bread Recipe holds a special place in my kitchen because it’s that beautiful blend of easy-to-make and feel-like-a-chef at the same time. Every time I make it, I’m reminded how much even simple ingredients can shine together in unexpected ways. I really encourage you to try it out – I promise it’ll be a hit whether you’re feeding family, friends, or just treating yourself. And hey, don’t be shy to put your own spin on it and make it yours!

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