Pesto Chicken Recipe

Toast nuts

Heat a small dry skillet over medium heat. Add pine nuts and toast, stirring frequently, until fragrant and lightly golden, 2–3 minutes. Remove from heat and let cool slightly.

Blend pesto

In a food processor, combine toasted pine nuts, garlic cloves, and basil leaves. Pulse until coarsely chopped. Add grated Parmesan, lemon juice, salt, and pepper. With the motor running, slowly drizzle in the extra-virgin olive oil until the mixture is smooth but still has some texture (about 30–45 seconds). Taste and adjust salt, pepper, or lemon as needed. If pesto is too thick, add up to 1–2 tbs additional olive oil or a little water to loosen.

Transfer pesto to a bowl and set aside. Reserve about 3/4 cup pesto for topping the cooked chicken; any remaining pesto can be stored covered in the refrigerator for up to 5 days or frozen.

Prepare chicken

Pat chicken breasts dry with paper towels. If breasts are uneven in thickness, place them between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to an even 3/4-inch thickness for even cooking.

Season

Season both sides of each chicken breast with 1/4 tsp kosher salt and a light sprinkle of black pepper (total indicated in ingredients).

Pan-sear

Heat a large ovenproof skillet over medium-high heat and add 2 tbs olive oil. When oil shimmers, add chicken breasts (work in batches if necessary so they do not crowd). Sear without moving until golden brown, about 3–4 minutes per side.

Bake with pesto

Preheat the oven to 400°F (200°C) if not already warm. Spoon about 2 tbs (roughly 3/4 cup total across 4 breasts) of prepared pesto evenly over the top of each seared chicken breast. Scatter shredded or sliced mozzarella evenly on top of the pesto. If using, arrange halved cherry tomatoes around the chicken in the skillet.

Finish in oven

Place the skillet in the preheated oven and bake until the chicken is cooked through (internal temperature 165°F / 74°C) and the cheese is melted and bubbly, about 10–12 minutes depending on thickness. If you prefer a lightly browned top, switch oven to broil for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest for 5 minutes before serving so juices redistribute.

Transfer chicken to plates or serve directly from the skillet. Spoon any pan juices and extra pesto over the top. Garnish with fresh basil leaves and lemon wedges. Serve with optional cherry tomatoes alongside or over a bed of pasta, rice, or salad.