Healthy Pesto Chicken
A delicious and nutritious low carb, high protein dinner featuring tender chicken breasts topped with a homemade pesto sauce.
Equipment
- 1 Oven-safe skillet large
- 1 food processor
- 1 meat thermometer
Ingredients
Chicken
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
Pesto Sauce
- 2 cups fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 1/3 cup extra virgin olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
- Season the chicken breasts with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and sear for about 3 minutes per side until golden brown.
- In a food processor, combine basil leaves, garlic, pine nuts, and Parmesan cheese. Pulse until finely chopped. With the processor running, drizzle in olive oil until smooth. Add lemon juice and season with salt and pepper.
- Spread the pesto sauce evenly over the seared chicken breasts in the skillet. Ensure each piece is well coated with the sauce.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Remove the skillet from the oven and let the chicken rest for a few minutes before serving. This allows the juices to redistribute, ensuring tender and juicy meat.
- Serve the pesto chicken with a sprinkle of toasted pine nuts and a dollop of extra pesto, if desired. Pair with your choice of side dishes for a complete meal.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.
Notes
Pro Tips: Use fresh basil for the best flavor. Toast pine nuts for a deeper taste. Ingredient Substitutions: Swap pine nuts with walnuts or almonds. How to Serve: Pair with a green salad or roasted vegetables. Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Prepare pesto sauce in advance and refrigerate for up to 5 days.