Best Pesto Chicken Breast
This pesto chicken breast is a quick, easy way to switch up your usual chicken dinner. Thin-sliced chicken breasts get coated in a creamy pesto vinaigrette, cooked until juicy, then finished with extra pesto and a drizzle of balsamic glaze. Serve it with caprese tortellini salad, balsamic asparagus, garlic bread, or any side dish you love.
I used to hate chicken.
I think I subjected myself to one too many plain and boring AF chicken breasts during my disordered eating days that it became sort of…triggering. And also the texture can be whack, and I just get the chicken ick sometimes, ya know what I’m saying?
That’s why I’ve made it my personal mission to create all sorts of lovely, delicious ways to eat this quite quality source of protein. So, we’ve already got my balsamic grilled chicken, the best ever grilled chicken thighs, caramelized onion brie chicken, my meal prep chicken breast and now presenting… pesto chicken breast! Fresh pesto dolloped all over grilled chicken and drizzled with balsamic glaze. Classic, easy, and so tasty.
I developed this recipe to pair with my caprese tortellini salad (a lovely balanced meal perfect for summer), but it will go with just about anything. So, if you’re looking for a way to switch up your chicken game, look no further.
Enjoyyyy!
Ingredients You’ll Need to Make Creamy Pesto Chicken:
- Go for boneless skinless chicken breasts so you can easily butterfly it into thinner cutlets of even thickness. I usually grab the organic ones from Costco.
- If you’re already making my creamy pesto vinaigrette for a side salad or pasta salad, use a little of that to marinate the chicken. Easy peasy.
- If you’re not using the vinaigrette, you can use regular pesto mixed with olive oil and mayonnaise. Homemade pesto is amazing if you have fresh basil leaves, but store-bought pesto totally works. Just be sure to save some extra for dolloping over the chicken at the end!
- The balsamic glaze is optional, but very much recommended. It adds a little sweet, tangy finish and makes the whole thing feel very chicken caprese-inspired. I use the Nonna Pia’s brand from Costco.
How to Make This Pesto Chicken Recipe:
Start by slicing the boneless chicken breasts in half lengthwise using a sharp chef’s knife to create thin chicken cutlets. This is the key to quick, evenly cooked chicken.
Season the chicken with salt and pepper, then toss it with either the pesto vinaigrette or the quick pesto-mayo marinade. If you have time, let it hang out for 30 minutes or up to 4 hours. If not, don’t stress. It will still be delicious.
Preheat the grill to 500 degrees F until it’s nice and hot, then oil the grates so the chicken doesn’t stick. Since the cutlets are thin, the chicken will cook quickly without drying out. A few minutes per side is all you need. I like to rotate the chicken halfway through each side to get those pretty grill marks because we eat with our eyes first, ya know?
Use a meat thermometer to make sure the chicken reaches 165°F, then let it rest for a few minutes before slicing. This helps keep the juices in the chicken instead of all over your cutting board.
Finish with extra homemade basil pesto and a drizzle of balsamic glaze.
YUMMO.
FAQs
Yes! You can marinate the chicken for 30 minutes or up to 4 hours for the best flavor and texture. Chicken can safely marinate in the fridge for up to 2 days, but I usually don’t push chicken breast that long because the texture can start to change.
No problem – you can cook this pesto chicken breast in a skillet, air fryer, or oven. For a skillet or grill pan, heat a little olive oil over medium-high heat and sear the chicken for 3-4 minutes per side, or until golden and cooked to 165°F. For the air fryer, cook at 400°F for 4-5 minutes, flip, then cook another 3-4 minutes. For the oven, bake at 425°F for 15-17 minutes, flipping halfway through.
The herby pesto flavors pair really well with caprese tortellini salad, balsamic asparagus, and a big hunk of crusty bread. You can also serve with rice, pasta, charred corn salad, green beans, roasted broccoli or any other vegetables you love.
Store leftover pesto chicken in an airtight container in the fridge for up to 4 days. It’s great sliced over salads, tucked into wraps/sandwiches, or served with leftover pasta salad.
Add caprese tortellini salad on the side and dinner is very much handled.
If you try and like this recipe please don’t forget to leave a comment and star rating down below! For more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, TikTok, Facebook, or Youtube – I love connecting with you all there!
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Best Pesto Chicken Breast Recipe
- Prep Time: 10 minutes + optional time to marinate
- Cook Time: 6-8 minutes
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Category: Chicken, Dinner
- Method: Air Fryer, Baking, Grilling
- Cuisine: American, Mediterranean
- Diet: Gluten-Free
Description
Thin-sliced chicken breast marinated in creamy pesto vinaigrette, cooked until juicy, then finished with extra pesto and balsamic glaze. Perfect for summer grilling, meal prep, or an easy weeknight dinner.
Ingredients
- 1 1/2 lb chicken breast, sliced in half lengthwise
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/4 cup pesto vinaigrette OR 2 tablespoons pesto + 1 tablespoon olive oil + 2 tablespoons mayo
- extra pesto for dolloping
- balsamic glaze
Instructions
- Chicken prep: Use a sharp chef’s knife to slice the chicken breasts in half lengthwise, forming thin, even cutlets. Season the chicken all over with 1 teaspoon each kosher salt and black pepper.
- Marinade: If you’ve prepped this pesto vinaigrette to go on a side salad to accompany the chicken, use ¼ cup of it to marinate the chicken. Otherwise, whisk together 2 tablespoons pesto, 1 tablespoon olive oil and 2 tablespoons mayo and toss with the chicken until evenly coated. If time allows, let marinate for 30 minutes, up to 4 hours.
- Grill: Preheat grill to 500°F. Oil the grill grates. Place chicken breasts on the hot grill and cook for 2 minutes, rotate 90 degrees and cook another 2 minutes, this will give you those nice hatch marks. Flip the chicken and cook for 1 minute, rotate 90 degrees, cook for a final 1-2 minutes. This chicken cooks fast, a total of 6-8 minutes. Use a meat thermometer to check for doneness and an internal temperature of 165°F.
- Garnish: Let rest for a few minutes. Dollop with extra pesto and drizzle with balsamic glaze, if desired.
YUMMO. Serve with caprese tortellini salad, balsamic asparagus and/or garlic bread.
Notes
Air Fryer: Preheat air fryer to 400°F. Lightly spray the basket with cooking spray and place the marinated chicken in a single layer, work in batches if needed. Cook for 4-5 minutes, flip, then cook for another 3-4 minutes until the internal temperature reaches 165°F. Let rest for a few minutes before dolloping with pesto and drizzling with balsamic glaze.
Oven: Preheat oven to 425°F. Line a baking sheet with parchment or silicone baking mat and arrange the marinated chicken in a single layer. Bake for 15-17 minutes, flipping halfway through, until the internal temperature reaches 165°F. For a little extra color, switch the oven to broil for the last 2 minutes. Let rest for a few minutes before dolloping with pesto and drizzling with balsamic glaze.
Refer to above blog post for ingredient information, step-by-step photos and answers to frequently asked questions.
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Nutrition
- Serving Size: 5 oz cooked chicken breast (nutrition info calculated without extra pesto + balsamic glaze)
- Calories: 264
- Sugar: 0.4 g
- Sodium: 468.3 mg
- Fat: 10.5 g
- Carbohydrates: 1.4 g
- Fiber: 0.3 g
- Protein: 38.9 g
- Cholesterol: 127.5 mg
