Can I make this pesto chicken recipe ahead of time?

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.

What if I don't have a grill?

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.

What can I serve with pesto chicken breast?

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.

How do I store leftover chicken?

Store leftover pesto chicken in an airtight c ontainer in the fridge for up to 4 days. It’s great sliced over salads, tucked into wraps/sandwiches , or served with leftover pasta salad.

Best Pesto Chicken Breast Recipe (grill, air-fry or roast!)

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

Scale

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

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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