Chicken Pesto Recipe

Toast pine nuts

Place pine nuts in a small dry skillet over medium heat. Stir frequently until fragrant and lightly golden, 2–3 minutes. Transfer immediately to a plate to cool.

Make pesto

In a food processor combine cooled pine nuts, basil leaves, grated Parmesan, garlic cloves, lemon juice, salt and pepper. Pulse while pouring in extra-virgin olive oil in a steady stream until the mixture becomes a smooth, slightly textured sauce. Scrape down sides once, taste and adjust salt or lemon if needed. Yield: about 3/4 cup.

Preheat oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves, place on a small piece of foil, drizzle with 1 tsp olive oil and sprinkle 1/8 tsp salt. Wrap the bulb in foil and roast in the oven for 35–40 minutes until cloves are soft and golden. Allow to cool slightly, then squeeze out roasted garlic paste into a small bowl.

In a large skillet over medium-low heat add 1 tbsp butter and 1 tbsp olive oil. Add the thinly sliced onions and sprinkle 1/4 tsp salt. Cook slowly, stirring every 3–5 minutes, until onions are soft and deep golden, about 20–25 minutes.

Increase heat to medium, add 1 tsp brown sugar and 2 tbsp balsamic vinegar. Stir and cook another 2–3 minutes until vinegar is reduced and onions are glossy. Season with 1/8 tsp black pepper. Remove from heat and keep warm.

Prepare chicken: pat the 4 chicken breasts dry. If very thick, butterfly or pound to an even 3/4 inch thickness for even cooking. Season both sides with 1 1/2 tsp salt and 1 tsp black pepper.

Preheat oven to 400°F (200°C) if not already on from roasting garlic. Heat a large ovenproof skillet over medium-high heat and add 2 tbsp olive oil. When shimmering, sear chicken breasts 2–3 minutes per side until golden-brown (they will finish cooking in the oven).

Remove skillet from heat. Brush or spoon about 3/4 cup pesto over the top of the seared chicken, spreading evenly. Spoon a teaspoon or two of the roasted garlic paste thinly over the pesto layer for a subtle roasted-garlic note.

Transfer the skillet to the oven and roast until internal temperature reaches 160–165°F (71–74°C), about 8–12 minutes depending on thickness. Remove chicken and let rest 5 minutes (carryover will bring it to safe temp).

While chicken rests, gently warm the caramelized onions if needed. Crumble the 4 oz goat cheese into small pieces or thin slices.

Place each chicken breast on a plate or serving platter. Spoon a generous portion of the balsamic caramelized onions over each, then dot or crumble goat cheese over the top so it softens slightly from the warm chicken.

Garnish with fresh basil leaves and serve with lemon wedge on the side for squeezing, if desired.