Chicken Pesto Recipe

Prepare chicken

Pat chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound them to an even thickness of about 3/4 inch to ensure even cooking.

Make marinade & season

In a bowl, combine the prepared basil pesto, olive oil, lemon juice, salt, and black pepper. Stir until smooth and well blended.

Marinate chicken

Place chicken breasts in a shallow dish or resealable plastic bag. Pour about three-quarters of the pesto mixture over the chicken, reserving the remainder for finishing. Turn the chicken to coat thoroughly. Refrigerate and marinate for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.

Cook chicken

Preheat oven to 200°C (400°F). Heat a large ovenproof skillet over medium-high heat. When hot, add a thin film of olive oil (about 1 tsp). Sear the marinated chicken breasts 2-3 minutes per side until golden (they may stick slightly because of the pesto). Transfer the skillet to the preheated oven and roast 8-12 minutes more, until the internal temperature reaches 74°C (165°F) measured at the thickest part. If you do not have an ovenproof skillet, sear in a regular skillet and finish in a baking dish.

Rest and finish

Remove chicken from oven and spoon the reserved pesto over the hot breasts. Let rest 5 minutes so juices redistribute and flavors set.

While chicken rests, arrange halved cherry tomatoes and fresh basil leaves on a serving platter. Place the rested chicken breasts on top or beside the vegetables.

Sprinkle grated Parmesan over the chicken and tomatoes. Serve with lemon wedges to squeeze over the top for brightness.

Suggested accompaniments: serve with pasta tossed in olive oil or additional pesto, roasted vegetables, or a simple mixed green salad.