Pesto Chicken
If you’re using store-bought pesto, all you need is chicken breasts or thighs to create this chicken and pesto recipe. It’s a great chicken recipe to throw on the grill if you’re looking to do some outdoor grilling.
This basil pesto chicken recipe can easily transform into a complete one-pan meal. Throw it on pasta to make Pesto Pasta. Add tomatoes to make Tomato Confit to serve alongside the chicken. Depending on the season, zucchini, yellow squash, asparagus, or bell peppers work perfectly.
Pesto Sauce Options
The basil sauce is the highlight of this chicken dish, so choose a brand you love! Costco and Trader Joe’s are two I use from time to time.
Of course, if you have an abundance of beautiful fresh basil to use up, make homemade pesto di basilico.
Cuts of Chicken To Use
Pesto Chicken can be made with a few different cuts of chicken.
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- Chicken Breasts – I use this cut when baking in the oven
- Chicken Thighs – I use this cut when grilling
- Bone-in Chicken Breasts or Thighs
- Chicken Tenders – this will cut down on the cook time (15-20 minutes)
Make This On The Grill
To make this on the grill, pre-heat the grill to 350°F. Cook the chicken for 5-6 minutes per side, or until the internal temperature reads 165°F. Thicker cuts of chicken will take longer to cook.
Chicken and Pesto Recipe Tips
- Pound the chicken breasts with a meat mallet to achieve even thickness, ensuring uniform cooking.
- Pat the chicken dry with paper towels before applying the sauce.
- For thicker chicken breasts, cook for up to 45 minutes, or until the internal temperature reaches 165°F. Use a digital thermometer for precise results.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Serve it between two slices of bread to make a sandwich. Make sure to use a bread on the best “breads to dip in olive oils” list for success.
More California Fresh Recipes
Pesto Chicken
Ingredients
- 4 chicken breasts or thighs, skinless and boneless (*Note 1)
- salt, to taste
- black pepper, to Taste
- 1 cup pesto sauce, divided (*Note 2)
Instructions
- Preheat oven to 350°F. Lightly mist a baking dish with cooking spray or line with parchment paper. Set aside.
- Pound chicken to even thickness with a meat mallet.
- Season with salt and pepper, to taste. Coat each piece of chicken with 2 tbsp of pesto.
- Transfer the chicken to the baking dish and bake for 30-35 minutes or until the internal temperature of the chicken reaches 165° F. Thicker breasts will require a bit more time.
- Remove from the oven and let rest for 5 minutes. Plate and serve with extra pesto sauce.