Chicken Pesto Recipe
Grilled chicken, caramelized onions, mushrooms, pesto.
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Ingredients
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Chicken & Marinade
Pesto
Vegetables & Toppings
Method
Chicken & Marinade
- 1
Prepare and marinate chicken
Pound the chicken breasts to an even thickness (about 3/4 inch) so they cook evenly. In a bowl combine 3 tbs olive oil, 1 tbs lemon juice, 2 tsp minced garlic, 1 tsp salt and 1/2 tsp black pepper. Add the chicken and coat thoroughly. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours.
- 2
Grill or pan-sear
Preheat a grill or heavy skillet over medium-high heat and lightly oil the grates or pan. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) or juices run clear. If using a skillet, 4–6 minutes per side also applies; reduce heat if the exterior browns too quickly. Transfer cooked chicken to a cutting board and let rest 5 minutes before slicing.
Pesto
- 3
Make pesto
While the chicken marinates, combine 2 cups fresh basil leaves, 1/4 cup pine nuts, 1/2 cup grated Parmesan, 2 garlic cloves, 1/2 cup olive oil, 1/2 tsp salt and 1/4 tsp black pepper in a food processor. Pulse until mostly smooth, scraping down the sides as needed. Taste and add 1 tsp lemon juice if desired for brightness. If the pesto is too thick, add olive oil 1 tsp at a time to reach desired consistency. Transfer to a bowl and set aside.
Vegetables & Toppings
- 4
Caramelize onions and sauté mushrooms
Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium heat. Add the thinly sliced onion and 1/4 tsp salt. Cook, stirring occasionally, for 12–18 minutes until the onions are deeply golden and caramelized—reduce heat if they brown too quickly and add a splash of water to deglaze if necessary. Add the sliced mushrooms and 1/4 tsp salt and 1/4 tsp pepper to the skillet and cook for an additional 6–8 minutes until mushrooms are browned and tender and any released liquid has evaporated. Taste and adjust seasoning.
- 5
Assemble
Slice the rested chicken breasts into 1/4–1/2 inch slices. On a serving platter or individual plates, place the sliced chicken and spoon 1–2 tbs pesto over each breast (adjust to taste). Top the pesto-covered chicken with a generous portion of caramelized onions and mushrooms. Garnish with reserved fresh basil leaves and an extra sprinkle of grated Parmesan if desired.