Chicken Pesto Recipe

Make basil pesto

In a food processor, combine 2 cups packed basil leaves, 1/4 cup pine nuts, 2 garlic cloves, 1/2 cup grated parmesan, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pulse to coarsely chop, then with the motor running slowly stream in 1/2 cup extra-virgin olive oil until the mixture emulsifies to a smooth but slightly textured pesto. Taste and adjust salt/acid. Set aside 1/4 cup of the pesto for the aioli.

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup reserved pesto, 1/2 teaspoon lemon juice, 1/4 teaspoon garlic powder and 1/4 teaspoon salt until smooth. Cover and refrigerate to let flavors meld while you cook the chicken.

In a small saucepan or skillet over low heat, melt 4 tablespoons unsalted butter. Add 3 minced garlic cloves and cook gently for 30–45 seconds until fragrant (do not brown). Remove from heat, stir in 1 tablespoon chopped parsley, 1/2 teaspoon lemon zest, 1/4 teaspoon salt and a pinch (1/8 tsp) black pepper. Keep warm.

Butterfly or pound 4 chicken breasts to an even thickness (about 1/2 inch) so they cook evenly. Pat dry with paper towels.

Season both sides of the chicken with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Lightly brush with 2 tablespoons olive oil.

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or pan to prevent sticking.

Grill the chicken 4–5 minutes per side, flipping once, until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Time will vary with thickness. Remove from grill and let rest 5 minutes; carryover will bring internal temp to 165°F.

While the chicken rests, brush each breast with 1 teaspoon extra virgin olive oil and then spoon or brush the warm garlic butter over the top so it melts into the meat.

Slice chicken if desired. Spoon 1–2 tablespoons pesto over each piece of chicken, then add 1–2 tablespoons pesto aioli alongside or drizzled in a thin ribbon.

Garnish with toasted pine nuts (optional), remaining fresh basil leaves, and an additional small drizzle of olive oil if desired.

Serve immediately while warm. Leftover pesto and aioli keep in the refrigerator for up to 3 days.