Chicken Pesto Pan Bread

Chicken Pesto Pan Bread is a oven-baked recipe ready in 3 h 50 min. It makes 14 servings, each 290 kcal with 16 g protein. Intermediate level, 22 ingredients.

Adapted from a home cook's recipe and measured by Cookpath.

  • 3 h 50 mintotal
  • Intermediatelevel
  • 290kcal a serving
  • 16 gprotein
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Chicken Pesto Pan Bread

What is Chicken Pesto Pan Bread

Folded breads from risen dough cooked in a skillet, served with spiced chicken in basil pesto and roasted red pepper, with red onion, cheese and truffle mayonnaise.

More:Oven bake recipesChicken recipesLow-calorie meals

How to make Chicken Pesto Pan Bread

Tips from the cook

  • Knead for 10 to 12 minutes until the dough is smooth, so the breads turn out soft.
  • Let the dough double in a warm spot, which takes about 1 hour.
  • Divide the dough into equal pieces of about 57 g, so the breads cook at the same pace.
  • Cover the skillet with a lid after adding the cheese, so it melts over the chicken.
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Goes well with

Sides from Cookpath that balance this dish, the same picks the app suggests.

German Potato Salad45 min · 240 kcalCucumber Dill Salad15 min · 50 kcal

Meal prep and storage

Keep the breads and the chicken filling separate in the fridge for up to 2 days.

Prep a few days

See this week’s meal prep plan on the blog, or plan your own week in the app.

Chicken Pesto Pan Bread substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Flour1 option
  • Gluten-free plain flour blend (rice/potato/tapioca) 1:1 by weight

    Pizza dough needs extra water and binder.

Semolina0 option
    Cayenne pepper2 options
    • Hot smoked paprika or chilli powder use 2x the amount

      Less heat.

    • Leave out (optional heat at 1/4 tsp) leave out (optional heat only)
    Onion powder2 options
    • Garlic powder use about half as much
    • Leave out leave out (small background flavour)
    Butter2 options
    • Vegan/dairy-free butter block 1:1 by weight

      Soft tub margarine fails in pastry and cheesecake base.

    • Olive oil use about 3/4 as much by volume

      Not for creaming or pastry; base goes oily.

    Basil pesto2 options
    • Pesto made with sunflower or pumpkin seeds and nutritional yeast instead of parmesan 1:1

      Seeds can be cross-contaminated with nuts; loses parmesan saltiness.

    • Basil blitzed with olive oil, garlic, lemon and salt (no nuts, no cheese) 1:1

      Thinner.

    Red onion2 options
    • Spring onion (white part), thin use 2 spring onions per 1/4 red onion

      Milder; still allium.

    • Leave out leave out (optional salad garnish only)
    Cheese3 options
    • Violife dairy-free parmesan (or Follow Your Heart parmesan) 1:1

      Does not melt like real cheese.

    • Violife dairy-free cheddar shreds 1:1

      Melts less and spreads less than dairy cheese.

    • Nutritional yeast plus a little miso paste (cheesy umami, no cheese) to taste

      No melt or stretch.

      Still contains soy.

    Basil pesto1 option
    • Leave out leave out

      Loses a little basil flavour.

    Truffle mayonnaise1 option
    • Leave out leave out

      Loses the truffle note.

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