This is it—the Pesto Chicken recipe you’ve been searching for. It’s the perfect answer to the weeknight dinner dilemma, delivering a juicy, flavorful, and incredibly satisfying meal with minimal effort. Forget dry, boring chicken. We’re talking about tender chicken breasts slathered in vibrant basil pesto, topped with sweet cherry tomatoes and melted mozzarella cheese. It’s a showstopper that tastes like it took hours but comes together in under 40 minutes.
Whether you’re a seasoned pro or just starting your culinary journey, this recipe is designed for success. We’ve packed it with simple tips to ensure your Pesto Chicken is perfectly cooked, bursting with flavor, and ready to become a staple in your meal rotation. Let’s get cooking!
Why This Pesto Chicken Recipe Works
You’ll fall in love with this recipe for its simplicity and incredible flavor. The beauty of this Pesto Chicken lies in its use of just a few high-impact ingredients. There’s no complicated marinade or lengthy prep time required. The pesto does all the heavy lifting, infusing the chicken with the rich flavors of basil, garlic, and parmesan.
- Quick & Easy: With only 10 minutes of prep time, this is the ideal meal for busy weeknights.
- Minimal Ingredients: You only need a handful of simple ingredients to create a restaurant-quality dish.
- Incredibly Versatile: Serve it with pasta, rice, roasted vegetables, or a fresh salad. The options are endless.
- Family-Friendly: The combination of chicken, pesto, and cheese is a guaranteed crowd-pleaser for all ages.
Ingredients You’ll Need
The key to a fantastic Pesto Chicken is using quality ingredients. While you can certainly use store-bought pesto for convenience, a homemade version will elevate the flavor to another level.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breasts | 4 (6 oz each) | Boneless, skinless. Pound them to an even thickness for consistent cooking. |
| Basil Pesto | 1/2 cup | Use your favorite brand or make your own for the best flavor. |
| Cherry Tomatoes | 1 pint | Halved. They add a burst of sweetness and acidity. |
| Mozzarella Cheese | 8 oz | Freshly shredded melts best. |
| Olive Oil | 1 tbsp | Extra virgin olive oil for the best flavor. |
| Salt & Black Pepper | 1/2 tsp each | To taste. |
| Garlic Powder | 1/2 tsp | Adds an extra layer of savory flavor. |
How to Make Pesto Chicken (Step-by-Step)
Follow these simple steps to create the most delicious and juicy Pesto Chicken. The process is straightforward and perfect for cooks of any skill level.
- Preheat and Prep: First, preheat your oven to 400°F (200°C). Pat the chicken breasts dry with a paper towel. This helps them get a nice sear and allows the seasonings to stick.
- Season the Chicken: In a small bowl, mix the salt, pepper, and garlic powder. Season both sides of the chicken breasts generously.
- Sear for Flavor: Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken in the skillet and sear for 3-4 minutes per side, until golden brown. This step locks in the juices.
- Add the Toppings: Remove the skillet from the heat. Spread a generous layer of pesto over each chicken breast. Top with the halved cherry tomatoes and sprinkle the shredded mozzarella cheese evenly over the top.
- Bake to Perfection: Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the cheese is bubbly and lightly browned.
Expert Tips for Perfect Pesto Chicken
Want to guarantee your chicken is flawless every time? Here are a few expert tips to keep in mind.
- Don’t Crowd the Pan: Use a skillet large enough to hold the chicken without overlapping. This ensures each piece sears properly instead of steaming.
- Use a Meat Thermometer: The most reliable way to check for doneness is with an instant-read thermometer. It takes the guesswork out and prevents overcooking.
- Let It Rest: After taking the chicken out of the oven, let it rest in the pan for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful piece of meat. You might enjoy this tip with our Marry Me Chicken recipe as well.
Variations and Add-Ins
This Pesto Chicken recipe is fantastic as is, but it’s also a great base for customization. Try some of these delicious variations!
Cooking Method Variations
- Grilled Pesto Chicken: Grill the chicken until cooked through, then top with pesto, tomatoes, and mozzarella during the last few minutes of cooking and close the lid to melt the cheese.
- Pan-Seared Pesto Chicken: Fully cook the chicken in the skillet, then lower the heat, add the toppings, and cover the pan until the cheese is melted.
Ingredient Add-Ins
- Creamy Pesto Chicken: Stir 1/4 cup of heavy cream or cream cheese into the pesto for a richer sauce. This technique is similar to our popular Creamy Garlic Chicken.
- Add Veggies: Sauté sliced mushrooms, onions, or spinach and add them on top of the chicken with the other toppings before baking.
- Spice it Up: Add a pinch of red pepper flakes to the pesto for a little kick of heat.
What to Serve with Pesto Chicken
This versatile dish pairs well with a wide variety of sides. You can keep it low-carb or serve it with hearty grains. For a comforting meal, try our Chicken Lasagna Bake next time.
- Pasta: Toss cooked pasta with a little extra pesto and serve the chicken on top.
- Rice or Quinoa: Serve alongside fluffy white rice, brown rice, or quinoa to soak up the delicious pan juices.
- Roasted Vegetables: Roasted asparagus, broccoli, or zucchini are excellent companions.
- Fresh Salad: A simple green salad with a light vinaigrette balances the richness of the dish.
Storage and Reheating Instructions
Proper storage is key to enjoying your leftovers. Store any leftover Pesto Chicken in an airtight container in the refrigerator for up to 3-4 days.
For reheating, the oven or microwave works well. To reheat in the oven, place the chicken in a baking dish, cover with foil, and warm at 350°F for 10-15 minutes until heated through. Alternatively, you can microwave it in 30-second intervals until warm, but be careful not to overcook it.
Frequently Asked Questions
Yes, this dish is great for meal prep. You can cook it completely and store it in an airtight container in the refrigerator for 3-4 days. Reheat gently in the oven or microwave.
Absolutely! Using a quality store-bought pesto is a fantastic way to save time and makes this recipe incredibly convenient for a quick weeknight dinner. Choose your favorite brand for the best results.
The most reliable method is to use an instant-read meat thermometer inserted into the thickest part of the breast. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C).
Pesto chicken is typically made from boneless, skinless chicken breasts that are seasoned and then topped with basil pesto, tomatoes, and mozzarella cheese before being baked or pan-seared to perfection.
To ensure juicy chicken, pound the breasts to an even thickness for uniform cooking, sear them in a hot skillet first to lock in the juices, and most importantly, use a meat thermometer to cook them to the perfect temperature of 165°F without overcooking.
More Dinner Recipes to Try
If you enjoyed this easy and delicious Pesto Chicken, you’re sure to love some of our other dinner favorites. For another amazing weeknight meal, check out this Bacon Cheeseburger Rice.
We Want to Hear From You!
We hope you love this juicy and flavorful Pesto Chicken recipe! If you make it, please leave a comment below and let us know how it turned out. We love hearing from you. For more delicious recipe inspiration, be sure to follow us on Pinterest!
Pesto Chicken Recipe
Pesto Chicken (Easy & Juicy Recipe!)
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Pat the chicken breasts dry with a paper towel.
- In a small bowl, mix the salt, pepper, and garlic powder. Season both sides of the chicken breasts.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and sear for 3-4 minutes per side, until golden brown.
- Remove the skillet from the heat. Spread pesto evenly over each chicken breast. Top with halved cherry tomatoes and then sprinkle with shredded mozzarella.
- Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through (reaches an internal temperature of 165°F) and the cheese is melted and bubbly.
- Remove from the oven and let the chicken rest for 5 minutes before serving.
Notes
Tip 2: Don't overcook the chicken! A meat thermometer is your best friend for juicy results.
Tip 3: Store leftovers in an airtight container in the refrigerator for up to 4 days.
