Pesto Chicken Recipe
Make Pesto Chicken Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Pesto
For Cooking & Finishing
Method
Chicken & Marinade
- 1
Prepare chicken
Pat the chicken breasts dry with paper towels. If the breasts are very thick, butterfly them or pound to an even thickness about 1/2 to 3/4 inch so they cook evenly.
- 2
Season and marinate
In a shallow dish combine 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Rub the mixture over both sides of the chicken. Let sit at room temperature for 10–15 minutes or refrigerate up to 2 hours. Bring to room temperature for 15 minutes before cooking if chilled.
Pesto
- 3
- 4
Make pesto
In a food processor or high-speed blender combine 2 cups packed fresh basil, cooled toasted nuts, 2 garlic cloves, 1/2 cup grated Parmesan, 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse to combine. With the motor running, slowly stream in 1/2 cup extra-virgin olive oil until the mixture is smooth but still has some texture. Taste and adjust seasoning (add more salt, pepper, or lemon as desired). If pesto is very thick, add 1–2 tablespoons water or more olive oil to loosen.
Cooking & Finishing
- 5
Cook chicken
Heat 1 tablespoon olive oil (and optional 1 tablespoon butter) in a large skillet over medium-high heat until shimmering. Add the marinated chicken breasts and cook undisturbed 4–6 minutes until a golden crust forms. Flip and reduce heat to medium; cook another 4–6 minutes until an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C) or juices run clear. Cooking time depends on thickness. If using thicker breasts, you can finish in a 375°F (190°C) oven for 5–8 minutes.
- 6
Add pesto
Reduce heat to low. Spoon about 2–3 tablespoons of pesto over each cooked chicken breast, spreading to coat the top. Cover the skillet and let the pesto warm and the cheese melt slightly for 1–2 minutes. If desired, add halved cherry tomatoes to the pan to warm for 1–2 minutes alongside the chicken.
- 7
Rest and serve
Transfer chicken to a cutting board and let rest 3–5 minutes. This locks in juices. Garnish with fresh basil leaves and serve with lemon wedges on the side. Serve over pasta, rice, salad, or with roasted vegetables.
