Pesto Chicken Recipe
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Unrated
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
353 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Pesto Chicken Recipe
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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
- extra-virgin olive oil as needed
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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.
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.
- 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 Information
Show Details
Serving
1(of 4)
Calories
353kcal
(18%)
Carbohydrates
6g
(2%)
Protein
50g
(100%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.03g
Cholesterol
147mg
(49%)
Potassium
1.103mg
(0%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
1.104IU
(0%)
Vitamin C
30mg
(33%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 353kcal | 18% |
| Carbohydrates | 6g | 2% |
| Protein | 50g | 100% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 147mg | 49% |
| Potassium | 1.103mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1.104IU | 0% |
| Vitamin C | 30mg | 33% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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