Pesto Chicken {15-Minute Weeknight Meal}

If you love fresh, vibrant flavors, this Pesto Chicken is going to be a new favorite. It’s made with a homemade basil pesto that’s garlicky, herby, and full of fresh flavor, but here’s the secret: it’s made with less oil than the store-bought kind, so it’s lighter and healthier without losing that rich, classic taste. Paired with juicy chicken and sweet cherry tomatoes, it’s the kind of meal that feels special but comes together easily on a busy weeknight.

I make this one all the time because it’s just so simple and versatile. It’s perfect on the grill in summer, baked in the oven in winter, and the leftovers always disappear fast. Toss it with pasta, tuck it into sandwiches, or serve it over rice or greens!

Before You Get Started

Here are a few quick tips to make sure your Pesto Chicken turns out juicy and full of flavor:

• Use fresh basil: The brighter and fresher your basil leaves, the better your pesto will taste. Avoid wilted or darkened leaves.
• Choose the right chicken cut: Boneless, skinless chicken breasts or thighs work best. Slice thick breasts into cutlets for even cooking.
• Make or buy pesto: Homemade pesto is lighter and fresher, but store-bought works great too! Just choose one with real ingredients like basil, olive oil, and nuts.
• Make extra pesto: It freezes beautifully and works for so many meals, like pasta, sandwiches, eggs, and even roasted veggies.
• Marinate for flavor: Let the chicken marinate for at least 2 hours (overnight is even better) to soak up the pesto’s garlicky, lemony flavor.

How to Make Pesto Chicken

Making Pesto Chicken at home is simple, quick, and perfect for weeknights. With just a few fresh ingredients, you’ll have a flavorful, healthy meal on the table in no time.

1. Make the Pesto

Add basil, garlic, Parmesan, nuts, olive oil, lemon juice, salt, and pepper to a food processor or blender. Pulse until smooth and fragrant. Taste and adjust seasoning as needed.

2. Prep the Chicken

Cut the chicken breasts in half horizontally to make thinner cutlets. This helps them cook evenly and stay juicy.

3. Marinate the Chicken

Coat the chicken in the pesto and let it marinate for at least 2 hours, or overnight if you can. The longer it sits, the more flavorful it becomes.

4. Cook the Chicken

Grill, bake, or pan-sear the chicken until cooked through and lightly golden. If baking, 400°F for 12–15 minutes usually does the trick; on the grill, cook for 4–6 minutes per side.

5. Add Veggies (Optional)

Cherry tomatoes, zucchini, or asparagus make great additions! Toss them in a little olive oil and cook alongside the chicken.

6. Serve

Let the chicken rest for a few minutes, then slice and serve with your favorite sides.

Tips and Tricks for the Best Pesto Chicken

Want to make your Pesto Chicken taste like it came straight from a restaurant kitchen? These tried-and-true tips will help you get perfectly juicy chicken and the most flavorful pesto every time:

• Slice the chicken thin: Cutting chicken breasts into thinner cutlets helps them cook evenly and stay juicy instead of drying out.
• Brighten it up: Add a squeeze of fresh lemon juice right before serving to bring out the flavors of the basil and Parmesan.
• Add a creamy twist: If you are looking for a creamy pesto chicken recipe, you will need to make a sauce for the pesto-marinated chicken. Simply combine homemade or store-bought pesto with heavy cream or softened cream cheese to make a creamy sauce to serve over the chicken.
• Toast the nuts: Toasting almonds, pine nuts, or walnuts adds a warm, nutty flavor that makes the pesto taste even better. Simply spread them in a dry skillet and cook over medium heat for 3–4 minutes, shaking the pan often, until they’re lightly golden and aromatic. Let them cool before adding to the food processor.

Side Dish Ideas

There are so many side dish options for pesto chicken, from classics like rice or pasta to roasted veggies and salads. Here are some favorites:

Storage and Reheating

Keep your Pesto Chicken fresh and delicious with these easy storage tips:

• Store: Refrigerate leftover chicken in an airtight container for up to 4 days. Store extra pesto separately in a small jar or airtight container for 5-7 days or in the freezer for 3-4 months.
• Reheat: Warm gently in a skillet over medium-low heat or in the microwave for 1–2 minutes. Avoid overheating to keep the chicken juicy.
• Freeze: You can freeze both cooked chicken and pesto separately. Freeze chicken for up to 3 months and thaw overnight in the fridge before reheating.
• Leftovers: If you have some leftover pesto, make this Pesto Ground Turkey with Zucchini, Pesto Spaghetti Squash with Turkey Sausage, or Stewed Basil Pesto White Beans!