This pesto chicken recipe is simple! The chicken is marinated and topped with a vibrant, herbaceous pesto sauce. Perfect for busy weeknights or light summer dinners.
Recipe Science
- Using pesto as both a marinade and finishing sauce layers herbaceous flavor throughout the pieces of meat.
- Halving the chicken breasts and then flattening them to an even thickness ensures quick and even cooking to prevent dry pieces.
- Marinating for just 30 minutes allows the salt and herbs to tenderize and infuse flavor into the poultry.
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Why It Works
What makes this recipe shine is using pesto not just as a finishing sauce, but as a marinade. The olive oil in the pesto helps transfer fat-soluble flavors from the basil, garlic, and cheese directly into the meat, while the salt in the sauce tenderizes the surface. Flattening the chicken ensures quick, even cooking, while marinating it for as little as 30 minutes gives the herbs time to infuse every bite with bold, aromatic flavor.
Cooking the chicken in a hot skillet ensures a golden crust, while resting it afterward helps the juices redistribute for maximum tenderness. Finish with a drizzle of pesto just before serving, and you’ve got a protein-packed main that’s vibrant and incredibly satisfying. With just five ingredients, it’s perfect for busy weeknights, meal prepping, or serving at a casual summer gathering.
If you’re craving more bold, herb-packed flavor, try my chimichurri chicken recipe—it’s a must-try!
Ingredients You’ll Need
- Chicken: I use lean, boneless, skinless chicken breasts about a pound in size. The white meat absorbs the flavors of the marinade well and cooks quickly. When halved, this will yield two hearty portions. Smaller 6 to 8-ounce breasts can also be used; you will need four pieces.
- Pesto: I make a batch of my homemade basil pesto sauce for the recipe. It’s easy to prepare! Combining fresh basil leaves, garlic cloves, pine nuts, grated parmesan cheese, and olive oil creates an herbaceous paste to season the chicken. You’ll need ½ cup pesto, or more for topping.
- Olive Oil: Extra-virgin olive oil is used to dilute the thick pesto paste before marinating the chicken breasts. I also add some to the pan to sear the pieces.
- Seasoning: Before marinating the chicken, season the surface with salt and pepper to enhance the savory taste.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This pesto chicken recipe is easy to customize! Try these delicious options:
- Chicken Selection: Bone-in chicken thighs or breasts can be used, but they take longer to cook. Boneless thighs are a great option if you prefer dark meat, and great on the grill.
- Pesto Options: Learn how to make pesto sauce with my easy guide so that you can swap out the herbs, nuts, and cheese. You can customize the sauce with arugula, spinach, kale, sun-dried tomatoes, parsley, mint, cilantro, Pecorino Romano, Asiago walnuts, almonds, or red pepper flakes. Store-bought pesto can be used, but purchase the refrigerated options as the jarred products have a cooked taste and darker appearance.
- Make a Creamy Pesto Sauce: For a richer consistency, add mayonnaise or heavy cream to the pesto sauce before topping the chicken.
- Seasoning Options: Season the chicken with garlic powder, onion powder, sweet or smoked paprika. Make it spicy with cayenne, chipotle powder, or my Cajun seasoning.
How to Make Pesto Chicken
Step 1: Prepare the Chicken
Cutting the chicken breasts in half and flattening them to an even ½-inch thickness helps ensure they cook quickly and evenly, preventing the outside from drying out before the center is done.
Seasoning both sides with salt and pepper before marinating jump-starts flavor penetration and lightly tenderizes the surface.
Step 2: Marinate the Chicken
Soaking the chicken in a blend of pesto and olive oil gives the flavorful, fat-soluble compounds from the garlic, cheese, and herbs time to infuse into the meat’s surface.
Ingredient Chemistry: Marinating for at least 30 minutes (or up to 24 hours) allows the salt in the pesto to season and tenderize the surface. The oil ensures the chicken is evenly coated and keeps the chicken from drying out.
Step 3: Cook the Chicken
Pan-searing the chicken in hot oil over medium heat develops a flavorful golden-brown crust. Pressing it into the pan ensures even contact for better Maillard browning. Cooking until it reaches an internal temperature of 160 to 165ºF on a meat thermometer ensures it’s fully cooked yet still juicy and tender.
Experimentation Encouraged: Use the oven for an easy baked pesto chicken. Bake at 450ºF until cooked through, about 10 to 15 minutes. My family loves it topped with mozzarella cheese! It’s delicious grilled for a more smoky taste.
Step 4: To Serve
Let the chicken rest for about 5 minutes before slicing—this helps lock in all those flavorful juices so the meat stays nice and juicy. I like to serve it whole or sliced into strips with an extra drizzle of pesto on top.
This dish pairs well with a fresh salad with cherry tomatoes, garlic bread, or vegetables like green beans, spaghetti squash, or cauliflower rice if you’re keeping things low-carb.
Frequently Asked Questions
Pesto is a fresh herb paste that can be applied before or after cooking the chicken. I recommend adding it as a topping after cooking for the brightest, freshest flavor. However, you can also bake it with the chicken to deepen the flavors of the oil and cheese and bring out the aroma of the herbs. Just keep in mind that the vibrant green color will darken when heated.
When pairing chicken with pesto, I like to keep the seasoning simple so the fresh herb flavors can shine. A base of kosher salt and freshly cracked black pepper works, but you can also add a pinch of dried Italian seasoning, garlic powder, or onion powder to layer in extra savory depth. Just avoid anything too bold or spicy—pesto already brings plenty of vibrant flavor with the basil, garlic, and cheese.
If you are meal prepping, the chicken can be marinated in the pesto sauce for up to 24 hours in advance. Any leftovers can be stored in the fridge for up to 5 days. Reheat it, or it tastes delicious cold, served with a salad.
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If you tried this Chicken Pesto Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Pesto Chicken
Ingredients
- 2 boneless skinless chicken breasts, 1 ½ to 2 pounds
- 1 ½ teaspoons kosher salt
- ¾ teaspoon black pepper
- ½ cup basil pesto, or store-bought, divided
- ¼ cup olive oil, plus 2 tablespoons
Instructions
- Prepare the Chicken – Cut the chicken breasts in half lengthwise to create 4 total portions. Place a piece of plastic wrap on top and flatten to ½-inch thick. Repeat with remaining pieces. Evenly season both sides with salt and black pepper. Add the chicken to a baking dish or a large resealable plastic bag.
- Marinate the Chicken – In a small bowl, combine ¼ cup of the pesto sauce and ¼ cup olive oil. Add it to the chicken and turn to coat. Cover and marinate in the refrigerator for 30 minutes or up to 24 hours.
- Cook the Chicken – Heat a large skillet over medium heat, then add 2 tablespoons olive oil. Once hot and shimmering but not smoking, add the chicken. Use tongs to press down into the pan for maximum contact. Cook until golden brown, about 5 to 7 minutes. Flip and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 5 to 7 minutes.
- To Serve – Rest the chicken on a clean plate or cutting board for 5 minutes. Serve as whole pieces or slice them into strips. Serve with the remaining pesto sauce.
Notes
- Storing: Store in an airtight container in the refrigerator for up to 5 days.
- Reheating: Cover and microwave the chicken on high heat in 15 to 30-second increments until hot.
- Cooking Chicken Thighs: Cook until the internal temperature reaches 165 to 170ºF (74 to 77ºC).
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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