This Pesto Chicken Recipe is easy to make, versatile (grill it or bake it!), sublimely vibrant, and perfectly tender and juicy. Serve it up with cherry tomatoes and soak in ALL the summer vibes.
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Why You’ll Love This Easy Basil Pesto Chicken Recipe
- Pesto Is the Best-o. It’s better than the rest-o. Okay, I’ll stop, I promise. But pesto IS that one simple trick for making food extra delicious, whether it’s this pesto chicken recipe, Pesto Salmon, or Pesto Pasta. It’s creamy, a little bit cheesy, but mostly BRIGHT and herbaceous. Today it’s here to jazz up boneless skinless chicken breasts and give them some zest-o.
- A Summer Recipe With Year-Round Appeal. When it’s warm outside, you can grill this pesto chicken (and thread the tomatoes onto skewers!). When it’s cold out, you can get a little taste of summer by baking pesto chicken in the oven (and enjoy jammy Roasted Tomatoes!).
- Quick and Easy. This basil pesto chicken recipe comes together in under 30 minutes! The chicken doesn’t need to be marinated and there’s nothing fussy or complicated involved, making it perfect for those busy weeknights when you need something your family will love and you want it on the table FAST.
How to Make Pesto Chicken
The Ingredients
- Boneless Skinless Chicken Breasts. You can swap in chicken thighs if you prefer them, but keep in mind they take a bit longer to cook.
- Pesto. I like using my homemade Basil Pesto, but store-bought pesto or your own favorite recipe will work too.
- Cherry Tomatoes. When baked or grilled, the flavors intensify, making these little gems extra tasty!
- Fresh Basil. For that perfect finishing touch and extra basil flavor.
- Grated Parmesan. Optional, but truly the only thing better than pesto chicken is cheesy pesto chicken.
The Directions
- Prepare. Pound and season the chicken, then brush it with pesto. Toss the tomatoes with the pesto in a bowl.
- Cook the Chicken. Grill the chicken over high heat, or bake it in a 425 degree F oven until it reaches 155 to 160 degrees F on an instant read thermometer.
- Cook the Tomatoes. Grill the tomatoes on a skewer or in a grill basket. If you’re baking the chicken, tuck the tomatoes around the edges of the pan before popping it into the oven.
- Rest. Let the pesto chicken rest for 5 minutes, then plate and serve with the tomatoes, additional pesto, fresh basil, and Parmesan. ENJOY!
Leftover Ideas
Make a pesto chicken sandwich by layering leftovers on ciabatta with the tomatoes (mash them up a bit!), fresh basil, and balsamic glaze. Maybe a slice of fresh mozzarella too a la this Caprese Sandwich? Yes!
What to Serve with Pesto Chicken
- Rice and Grains. Brown rice or quinoa are always good, or go fancy with Instant Pot Risotto.
- Potatoes. Roasted Red Potatoes would be perfection!
- Vegetables. Since you’re grilling anyway, serve your grilled pesto chicken with Grilled Broccoli or Grilled Zucchini.
- Salad. Caprese Pasta Salad or Salad with Burrata would both be excellent.
Recipe Tips and Tricks
- Make Sure the Chicken Is Evenly Thick. If it’s not, some parts will be overcooked and dry, while others are underdone. To prevent this, use a meat mallet to pound the chicken so it’s an even thickness throughout.
- Don’t Overcook the Chicken. Overcooking boneless skinless chicken breasts is one of the easiest ways to end up with dry, rubbery chicken. Womp womp. Use an instant read thermometer to check for doneness and remove the chicken from the grill or oven when it reaches 155 to 160 degrees F. While the chicken rests, the temperature will rise to a safe 165 degrees F.
- Use Good Pesto. Some store-bought pestos are overly oily—I prefer one that’s thicker so I can slather it onto the raw chicken and it doesn’t slide right off.
Pesto Chicken Recipe
Prep: 5 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 servings
Whether you grill or bake it, this pesto chicken recipe is guaranteed to be a hit! Tender, juicy and paired with blistered cherry tomatoes.
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Ingredients
- 4 medium boneless-skinless chicken breasts about 2 pounds
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 5 tablespoons Basil Pesto or storebought pesto, divided, plus additional for serving
- 1 pint cherry tomatoes
- ¼ cup chopped fresh basil
- Grated Parmesan optional for serving
- Olive oil as needed
Instructions
- Lightly pound the chicken into an even thickness (about ½-inch thick; I lay a sheet of plastic wrap on top to keep things tidy). Season both sides with salt and pepper.
- Dollop a tablespoon of pesto on each chicken breast, then with a brush or your fingers, slather to coat both sides. Place the cherry tomatoes in a bowl and toss with 1 tablespoon pesto. If the tomatoes seem dry, add a little olive oil.
- TO GRILL: Preheat a gas or charcoal grill to high heat (~465°F). Make sure your grill is very clean and oil the grates. Place the chicken on the grill presentation (smooth) side down. Let cook for 4 to 5 minutes on the first side, then flip and cook 4 to 8 minutes on the other side, until it reaches 155-160°F on an instant read thermometer (its temperature will rise to 165°F as it rests). Grill the cherry tomatoes alongside in a grill basket or threaded onto skewers.
- TO BAKE: Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Arrange the tomatoes around the edges of the pan and place the chicken in the center. Bake for 15 to 20 minutes, until the chicken reaches an internal temperature of 155 to 160°F (it will rise to 165°F as it rests).
- Let the chicken rest for 5 minutes prior to serving with the cherry tomatoes, more pesto, and a sprinkle of fresh basil and Parmesan.
Video
Notes
- TO STORE: Refrigerate leftover pesto chicken in an airtight container for 3 to 4 days.
- TO REHEAT: Reheat gently in a covered skillet over medium heat, covered in a baking dish in a 350ºF oven, or in the microwave. You can add additional pesto to keep the chicken from drying out.
- TO FREEZE: Place the cooked chicken in an airtight freezer-safe storage container. Freeze for up to 3 months. Thaw in the refrigerator before reheating according to the instructions above.
Nutrition
Serving: 1(of 4)Calories: 353kcalCarbohydrates: 6gProtein: 50gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 147mgPotassium: 1.103mgFiber: 1gSugar: 4gVitamin A: 1.104IUVitamin C: 30mgCalcium: 58mgIron: 2mg
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This was terrific! I made this chicken tonight and am not normally a big of a fan of just grilled chicken but this is DELICIOUS! I used boneless chicken thighs for this recipe because that’s what I had ready to use. I served it with roasted potatoes and brown rice to go with it. Thank you!
Great to hear, thank you Isabella!
I made this grilled pesto chicken for our lunch today and it was so delicious!! It literally melts in your mouth and is so flavorful. And it was super quick and easy to make.
So happy to hear, Sharon! Thank you!
I just wanted to chime in again and say that I made this the other night and it was awesome! super quick, super delicious! We were fighting over the leftovers.
Thank you Gemma!
Super yummy and easy to make.
Thank you Becky!