Creamy Pesto Chicken is one of those dishes that feels fancy but is incredibly simple to make. Juicy chicken breasts smothered in a rich pesto sauce come together in just 30 minutes, making it a perfect recipe for a busy weeknights or a cozy Sunday Dinner.
If you are a fan of pesto, don't stop at just chicken! There are so many delicious ways to use this bold and fresh sauce. From Creamy Pesto Gnocchi to a tasty Caprese Chicken Sandwich, and even Pesto Potatoes.
Visit my recipe box for some more great recipe ideas inspired by Italian tradition!
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Here's Why You'll Love this Dish
You'll love this chicken pesto recipe because it's simple to make and:
- easy clean up, especially when you barbecue or bake in the toaster oven
- ready in 30 minutes
- works with store bought or homemade pesto
- pairs well with pasta, salads, rice or veggies
Craving that fresh, vibrant pesto flavor? You can easily make it from scratch at home! Try my classic homemade pesto sauce recipe for a bold and fragrant boost to your meals, or if you're avoiding dairy, my dairy-free vegan pesto sauce recipe is just as rich and satisfying without the cheese. Either one is perfect for pastas, pizzas, sandwiches, and more and they only take minutes to whip up.
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Slice Your Own Chicken Fillets. Here's How...
- Start with boneless, skinless chicken breasts - place the breast on a clean cutting board. If the breast is very thick, you can pound it slightly to even it out for more uniform slices
- Use a sharp knife - a long, thin, sharp chef's knife or boning knife will give you the cleanest cuts.
- Hold the breast steady - place one hand flat on top of the chicken breast to keep it steady
- Slice horizontally - starting at the thicken end, slice the breast in half horizontally (parallel to the cutting board), keeping your knife as level as possible.
- for thinner fillets: slice into 2 or even 3 pieces
- for thicker cutlets: just one horizontal slice is usually enough
- Trim - if needed, lightly pound the fillets with a meat mallet between to pieces of parchment for even thickness.
Ingredients
You'll need the following ingredients for this pesto chicken recipe: skinless boneless chicken breast, salt, pesto sauce, lettuce, grape tomatoes, red onion, croutons, olive oil, and vinegar.
For exact measurement details and directions see recipe card...
How to Make Chicken Pesto
Warm up your barbecue if you are going to grill the chicken, otherwise warm up your oven to 350℉ and prepare a baking tray with parchment paper and a spritz of olive oil.
Pat dry your chicken with paper towel. Season your chicken cutlets (if using whole chicken breast, butterfly them to make them thinner). Coat chicken with pesto sauce.
Place on the barbecue on low heat. Once they no longer stick to the grill flip over to the other side (about 10 minutes on each side).
Remove chicken from heat and set aside. Prepare your salad and toss.
Slice your chicken into pieces and place chicken on top of salad and add a little more pesto sauce on chicken.
Storage:
Chicken Pesto stores very well in the refrigerator in an airtight container for 3 to 4 days and can be made ahead of time, then served on top of salad.
Storing leftover pesto chicken with the salad is not recommended.
You can also freeze chicken pesto in an airtight container and then reheat in the microwave or oven.
Top Tips
Slice chicken evenly so it cooks at the same rate.
Rest your chicken before slicing to retain juices and ensure moist flavorful slices
Stir in extra pesto at the end if you want a stronger herb taste
Substitutions and Variations
Here are some great variations and substitutions:
- Serve over gnocchi - instead of serving pesto chicken over salad, serve it over gnocchi, pasta or rice.
- Spinach or kale - add spinach and kale to your salad mix for extra greens
- Vegan Pesto - use a vegan pesto like my homemade dairy free pesto recipe
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
Cooked chicken can stay in the fridge for 3 to 4 days. Make sure that you store it in an airtight container.
The best chicken to use is skinless, boneless chicken like chicken breast. But you can also use chicken thighs, skin and bones removed.
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Recipe Details
Pesto Chicken Recipe
https://easyhomemaderecipes.caEquipment
Ingredients
- 24 oz chicken breast sliced thin, skinless, boneless (about 5-6 pieces)
- 1 tsp salt
- 3 tsp pesto sauce homemade or store bought
- 3 cups lettuce or your favorite salad greens
- 10 grape tomatoes
- ½ small red onion
- ½ cup croutons
- 3 tbsp olive oil
- 1 tbsp white balsamic vinegar or your favorite vinegar
- salt and pepper to taste
- 4 tbsp pesto sauce for drizzling on chicken
Instructions
- Warm up your barbecue if you are going to grill the chicken, otherwise warm up your oven to 350℉ and prepare a baking tray with parchment paper and a spritz of olive oil.
- Pat dry your chicken with paper towel. Season your chicken cutlets (if using whole chicken breast, butterfly them to make them thinner). Coat chicken with pesto sauce.24 oz chicken breast, 1 tsp salt, 3 tsp pesto sauce
- Place on the barbecue on low heat. Once they no longer stick to the grill flip over to the other side (about 10 minutes on each side).
- If baking or frying add oil to your pan and bake/cook until well done. About 20 minutes, flipping half way through.
- Remove chicken from heat and set aside. Prepare your salad and toss.3 cups lettuce, 10 grape tomatoes, ½ small red onion, ½ cup croutons, 3 tbsp olive oil, 1 tbsp white balsamic vinegar, salt and pepper
- Slice your chicken into pieces and place chicken on top of salad and add a little more pesto sauce on chicken.4 tbsp pesto sauce
Notes
Top Tips
Slice chicken evenly so it cooks at the same rate. Rest your chicken before slicing to retain juices and ensure moist flavorful slices Stir in extra pesto at the end if you want a stronger herb tasteNutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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