Pesto Chicken {15 Minute Weeknight Dinner}

If you like fresh, vibrant flavors, this pesto chicken will be your new favorite. It’s made with homemade basil pesto that’s garlicky, herbaceous, and fresh, but here’s the secret: It uses less oil than store-bought pesto, making it lighter and healthier without losing that rich, classic flavor. Paired with juicy chicken and sweet cherry tomatoes, this is a meal that feels special but is easy to throw together on a busy weeknight.

I make this all the time because it’s so easy and versatile. It’s perfect on the grill in the summer and baked in the oven in the winter, and the leftovers always disappear quickly. Toss it with pasta, stuff it into sandwiches, or serve it with rice or veggies!

before starting

Here are some quick tips to ensure your pesto chicken turns out juicy and full of flavor:

• To use fresh basil: The brighter and fresher the basil leaves, the better the pesto will taste. Avoid wilting or blackening of leaves.
• Choosing the Right Cut of Chicken: Boneless, skinless chicken breasts or drumsticks work best. Cut thick chicken breasts into fillets for even cooking.
• To make or buy pesto: Homemade pesto is lighter and fresher, but store-bought pesto is great too! Just choose a product that contains real ingredients like basil, olive oil, and nuts.
• Make additional pesto: It freezes extremely well and is perfect for a variety of foods like pasta, sandwiches, eggs, and even roasted vegetables.
• Marinate and season: Let the chicken marinate for at least 2 hours (overnight is better) to absorb the garlicky and lemony flavor of the pesto.

How to Make Pesto Chicken

Making pesto chicken at home is quick and easy, perfect for weeknights. With just a few fresh ingredients, you’ll have a delicious, healthy meal on your table in no time.

1. Make the pesto

Place basil, garlic, Parmesan cheese, nuts, olive oil, lemon juice, salt and pepper in a food processor or blender. Pulse until smooth and fragrant. Taste and adjust seasoning as needed.

2. Prepare the chicken

Cut chicken breasts in half horizontally to create thinner cutlets. This helps them cook evenly and stay juicy.

3. Marinate chicken

Coat the chicken with the pesto and marinate for at least 2 hours, or overnight if you can. The longer it sits, the more delicious it tastes.

4. Cook the chicken

Grill, bake, or pan-fry chicken until cooked through and lightly golden. If baking, 400°F for 12-15 minutes usually does the trick; on the grill, cook 4-6 minutes per side.

5. Add vegetables (optional)

Cherry tomatoes, zucchini, or asparagus are all great additions! Toss them in a little olive oil and cook with the chicken.

6. Serve

Let the chicken rest for a few minutes, then slice and serve with your favorite side dishes.

Tips and Tricks for the Best Pesto Chicken

Want your pesto chicken to taste like it came straight from a restaurant kitchen? These proven tips will help you get perfectly juicy chicken and the most delicious pesto every time:

• Cut the chicken into thin slices: Cutting chicken breasts into thinner slices helps them cook evenly and stay juicy instead of drying out.
• Make it brighter: Add a squeeze of fresh lemon juice before serving to bring out the flavor of the basil and Parmesan cheese.
• Add creaminess: If you are looking for a creamy pesto chicken recipe, you will need to make a sauce for the pesto marinated chicken. Simply combine homemade or store-bought pesto with heavy cream or softened cream cheese to create a creamy sauce to pour over the chicken.
• Roasted nuts: Toasted almonds, pine nuts, or walnuts will add a warm, nutty flavor that makes the pesto taste even better. Simply add them to a dry skillet and cook over medium heat for 3-4 minutes, shaking the pan frequently, until they are lightly golden and fragrant. Let them cool before adding to the food processor.

Side dish ideas

Pesto chicken comes with many side options, from classics like rice or pasta to grilled vegetables and salads. Here are some favorites:

Store and reheat

Keep your pesto chicken fresh and delicious with these simple storage tips:

• Shop: Refrigerate leftover chicken in an airtight container for up to 4 days. Store excess pesto separately in a small jar or airtight container for 5-7 days, or in the refrigerator for 3-4 months.
• Reheat: Heat gently in a skillet over medium-low heat or in the microwave for 1-2 minutes. Avoid overheating to keep the chicken juicy.
• freeze: You can freeze cooked chicken and pesto separately. Freeze chicken for up to 3 months, then thaw in the refrigerator overnight and reheat.
• Leftovers: If you have some leftover pesto, use zucchini to make Pesto Smashed Turkey, Pesto Spaghetti Squash with Turkey Sausage, or Stewed Basil Pesto White Beans!