Pesto Chicken – It is a vibrant, flavor-packed dish that combines tender, juicy chicken breasts with fresh basil pesto. Perfect for a quick weeknight dinner, served over a bed of pasta, alongside roasted veggies, or with a simple side salad for a wholesome, satisfying meal.
Tips and Tricks for Perfect Pesto Chicken
- Tenderize Your Chicken: Pound the chicken to an even thickness for uniform cooking.
- Marinate for Extra Flavor: Let the chicken sit in the pesto for 30 minutes or overnight for deeper flavor.
- Don’t Overcook: Use a meat thermometer to ensure perfectly juicy chicken every time.
- Make Fresh Pesto: If possible, whip up a batch of homemade pesto for unmatched freshness and aroma.
- Add Veggies: Toss in zucchini, asparagus, or cherry tomatoes for a one-pan meal.
How to make Pesto Sauce?
As from the name, we can say that the pesto sauce is the main ingredient here, and that’s the pesto you are going to put over the chicken. The instruction for making this sauce is giving below in the recipe card.
But, yes, you can use store-bought pesto if you have in hand but believe you can never compare the fresh homemade sauce with the store brought one, so it’s up to you!
Variations of Pesto Chicken
- Creamy Pesto Chicken: Stir in heavy cream or cream cheese to create a luscious sauce.
- Pesto Chicken Pasta: Slice the chicken and toss it with cooked pasta, pesto, and a sprinkle of Parmesan.
- Stuffed Pesto Chicken: Stuff chicken breasts with mozzarella, sun-dried tomatoes, and pesto before baking.
- Keto-Friendly: Serve over zucchini noodles or cauliflower rice for a low-carb option.
- Dairy-Free: Use vegan pesto and nutritional yeast instead of Parmesan.
Grilled or Baked Chicken?
Again it’s up to you, either grill OR oven bake (this is what we are making today) your chicken until it’s juicy and soft from inside and little golden on the outside.
This baked pesto chicken is a high protein recipe and if you are looking to lose weight make sure to replace potatoes with grilled tomatoes to make it a low carb recipe.
Can we freeze the Pesto Chicken Bake?
No, I don’t recommend you to freeze the baked chicken, this recipe tastes best when eaten fresh from the oven, but yes, you can freeze the marinated chicken. Take an airtight container and store in the refrigerator for up to 12 hours.
How to Serve Pesto Chicken
- Classic Pairings: Serve with roasted vegetables, a crisp green salad, or garlic bread.
- Over Pasta: Pair with fettuccine, spaghetti, or even gnocchi for a hearty meal.
- With Grains: Serve atop quinoa, farro, or rice for a wholesome plate.
- In Sandwiches: Use pesto chicken as a filling for ciabatta or focaccia sandwiches.
- As a Salad Topper: Dice and toss into your favorite leafy salad for added protein.
Recipe FAQs
1. Can I use pre-made pesto?
Absolutely! While homemade pesto adds a special touch, high-quality store-bought pesto works well for convenience.
2. What cut of chicken works best?
Boneless, skinless chicken breasts are popular, but thighs are juicier and more forgiving if overcooked.
3. Can I make this dairy-free?
Yes! Use a dairy-free pesto recipe and substitute nutritional yeast for Parmesan.
4. How do I prevent the chicken from drying out?
Use a meat thermometer to cook the chicken just until it reaches 165°F. Marinating in pesto also helps retain moisture.
5. What can I substitute for pine nuts in pesto?
Try walnuts, almonds, cashews, or sunflower seeds for a budget-friendly and delicious alternative.
Pesto Chicken
Pesto Chicken - It is a vibrant, flavor-packed dish that combines tender, juicy chicken breasts with fresh basil pesto. Perfect for a quick weeknight dinner, served over a bed of pasta, alongside roasted veggies, or with a simple side salad for a wholesome, satisfying meal.
Ingredients
For the pesto sauce:
- 2 1/2 cups fresh basil leaves
- 1/2 cup olive oil
- 2 Tbsp Parmesan cheese
- 1 big Tbsp butter
- 1 big Tbsp pine nuts
- 1/2 tsp garlic paste
- Salt and pepper
For the chicken:
- 4 chicken breast fillet, skinless, boneless (you can also use chicken thighs)
- Pesto sauce
- Lemon juice
- Mozzarella cheese
- Salt, to taste
- Potatoes, small (you can also use tomatoes)
Instructions
To make the pesto sauce:
- Add pine nuts, garlic, basil, olive oil to the food processor and give it a blend.
- Add butter, parmesan, salt, and pepper and give it a final blend.
For the chicken:
- Pound the chicken breast with a mallet and marinate with some lemon juice, salt and set aside for 5 minutes.
- Now coat the chicken breasts with pesto sauce.
- Place them into the baking dish and bake for 20 minutes at 190 degrees or until cooked through.
- Add potatoes and grated mozzarella and bake until the cheese melts for about 15 more minutes.
- Serve with fresh salad on the side or over rice/pasta.
Nutrition Information
Yield
1Serving Size
4Amount Per Serving Calories 644Total Fat 47gSaturated Fat 10gCholesterol 104mgSodium 553mgCarbohydrates 22gSugar 2gProtein 34g
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So, Guys, I hope you enjoy this baked chicken pesto recipe which I make on a weekly basis. All the chicken lovers who are looking for pesto chicken breast will enjoy this recipe. And if you like this recipe then Don’t forget to share it with your friends on Pinterest, Facebook, and other social media platforms. And do follow us on Tumblr, Pinterest, facebook, twitter, and Instagram.
