Easy Pesto Chicken
A quick and delicious pesto chicken recipe perfect for a busy weeknight dinner.
Equipment
- 1 Large skillet
- 1 food processor if making homemade pesto
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts
- 1 cup basil pesto
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Optional Ingredients
- 1 cup cherry tomatoes
- 1/2 cup mozzarella cheese
- Zest of 1 lemon
- 1/2 teaspoon crushed red pepper flakes
Instructions
Preparation
- Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat until shimmering.
- Add the chicken breasts to the skillet. Cook for 6-7 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
Make the Pesto Sauce
- If making homemade pesto, combine basil, garlic, pine nuts, and Parmesan in a food processor. Pulse until finely chopped. Slowly add olive oil until smooth.
Combine Ingredients
- Return the chicken to the skillet. Spoon pesto sauce over each piece and sprinkle with Parmesan cheese.
- Cover the skillet, reduce heat to low, and let the chicken simmer in the pesto sauce for about 5 minutes.
Serving
- Transfer chicken to plates and serve with your choice of sides, such as pasta or a green salad.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: Choose a high-quality pesto and ensure chicken is seasoned well. Ingredient Substitutions: Use portobello mushrooms or tofu for a vegetarian option. How to Serve: Pair with pasta or salad. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Prepare pesto ahead of time.