Creamy Pesto Chicken & Sun-Dried Tomato Biscuit Bake

This recipe is designed for busy home cooks looking for big flavor with minimal fuss. Inspired by the 'bubble-up' trend, our Creamy Pesto Chicken & Sun-Dried Tomato Biscuit Bake delivers a satisfying meal that's perfect for a viral sensation. Featuring tender chicken, savory pesto, tangy sun-dried tomatoes, and cheesy biscuits, it’s an easy one-pan wonder ready in under 40 minutes.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb boneless, skinless chicken breast, cooked and shredded (about 2 cups)
• 1 (8 oz) can refrigerated biscuit dough (e.g., Pillsbury Grands! Flaky Layers), cut into quarters
• 1/2 cup basil pesto
• 4 oz cream cheese, softened
• 1/2 cup chicken broth
• 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
• 1 cup fresh baby spinach, roughly chopped
• 1 cup shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp black pepper
• Optional: Fresh basil for garnish

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, combine the shredded cooked chicken, softened cream cheese, pesto, chicken broth, sun-dried tomatoes, chopped spinach, 1/2 cup of mozzarella cheese, Parmesan cheese, garlic powder, and black pepper. Mix until well combined.
3. Gently fold in the quartered biscuit pieces into the chicken mixture, ensuring they are coated evenly.
4. Spread the mixture evenly into the prepared baking dish.
5. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
6. Bake for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the cheese is bubbly.
7. Let stand for 5 minutes before serving. Garnish with fresh basil, if desired.

Chef's Note

For a speedier weeknight meal, use pre-cooked rotisserie chicken. Ensure your cream cheese is softened to room temperature for a smooth, lump-free sauce base that coats every ingredient beautifully.

Make-Ahead Tips

This bake is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.

Substitutions

Swap chicken for cooked turkey or a plant-based chicken alternative. For a different flavor, try a roasted red pepper pesto. Add other veggies like chopped bell peppers or mushrooms. Any shredded cheese like provolone or Colby Jack would also work in place of mozzarella.