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Pesto Chicken Recipe

Whether you grill or bake it, this pesto chicken recipe is guaranteed to be a hit! Tender, juicy and paired with blistered cherry tomatoes.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 servings
Calories: 353 kcal
Course: Main Course , Dinner
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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

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

% 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.