This Pesto Chicken Breasts recipe is the perfect weeknight dinner! I find that tender chicken is best when marinated in a vibrant mix of pesto, lemon, and garlic, then pan-seared and finished in the oven or on the grill. Topped with more pesto and melted Parmesan, it's a flavorful chicken dish and an incredibly easy chicken recipe that comes together in just 30 minutes. It is a guaranteed family favorite that I am sure you will love!
Tom the Chef Founder
Let’s talk about important parts of the recipe before you start…
I am excited to share my Pesto Chicken Breasts recipe, which I truly believe is the perfect weeknight dinner solution for any busy family. In this 30-minute meal, I marinate tender chicken in a vibrant and aromatic mix of pesto, fresh lemon, and pungent garlic. You have the choice to either pan-sear the chicken and finish it in the oven or cook it entirely on the grill. The final touch is a generous topping of more pesto and melted Parmesan cheese, creating a flavorful and incredibly easy chicken recipe that always gets rave reviews. I’m confident this Pesto Chicken Breasts dish will become a guaranteed family favorite in your home, just as it is in mine.
The first step in achieving perfectly cooked Pesto Chicken Breasts is the meat preparation itself. I always start by rinsing the chicken breasts under cold water and trimming away any unwanted parts. The most crucial technique here is to butterfly each breast and then cut it in half. This creates four thinner, more uniform portions from two large chicken breasts. Why is this so important for this easy chicken recipe? Thinner cutlets cook much faster and more evenly. You avoid the common problem of having the outside of the chicken overcooked and dry while the inside is still trying to reach a safe temperature. This simple step ensures that every bite of your pan-seared chicken or grilled chicken is juicy and tender.
The heart of this Pesto Chicken Breasts recipe is the chicken marinade. The flavor comes from a simple but powerful combination of extra virgin olive oil, fresh lemon juice, grated or pressed garlic, and of course, pesto. I instruct you to apply these ingredients to both sides of each chicken portion. Don’t be shy with the salt and pepper, as salt is especially important for developing the overall flavor of the dish. I recommend letting the chicken marinate at room temperature for about 15 minutes. This short time is enough for the flavors to begin penetrating the meat. If you’re planning ahead, you can absolutely marinate it overnight in the refrigerator for a deeper, more flavorful chicken experience. Just remember my tip to let it sit out for the last 30 minutes before cooking to bring it closer to room temperature, which helps with even cooking.
One of my favorite ways to cook these Pesto Chicken Breasts is by using a two-step method: pan-searing and then finishing in the oven. This technique gives you the best of both worlds. You’ll start by preheating an ovenproof pan on medium-high heat and searing the chicken for about two minutes on one side. This creates a beautiful, golden-brown crust that locks in the juices and adds incredible flavor. After flipping the chicken, you’ll add the pesto and Parmesan cheese topping. Then, the entire pan goes into a preheated 350°F oven for just 3 to 4 minutes. The oven provides gentle, indirect heat that finishes cooking the chicken through without burning the delicious topping, ensuring your 30-minute meal is a resounding success.
If you prefer the smoky flavor of outdoor cooking, the grilled chicken version of my Pesto Chicken Breasts is fantastic. The process is very similar to the pan-sear method. You’ll preheat your grill to 350°F and sear the chicken on one side for about two minutes. After flipping, you’ll add the pesto and cheese topping directly on the grill. My key tip for grilling is to keep the lid closed as much as possible. This traps the heat and creates an oven-like environment, allowing the cheese to melt perfectly and the chicken to cook through evenly in about 3 to 4 minutes. This method makes for a wonderful summer weeknight dinner.
The “Final Touch” ingredients are what elevate this Pesto Chicken Breasts recipe from simple to spectacular. After you’ve seared the first side and flipped the chicken, you’ll top each piece with more pesto and a generous sprinkle of grated Parmesan cheese. This second layer of pesto intensifies the classic basil flavor, while the Parmesan cheese melts into a savory, slightly crispy crust. For those who love extra cheesy goodness, I’ve included an option to add shredded Mozzarella as well. This creates a wonderfully gooey and satisfying topping that complements the tender chicken and savory pesto beautifully.
I cannot stress this enough: resting your cooked Pesto Chicken Breasts is a critical step that you should not skip. After the chicken comes out of the oven or off the grill, let it sit on a plate for about 2 to 3 minutes before serving. During cooking, the juices in the meat are driven toward the center. If you cut into it immediately, all of that delicious moisture will spill out onto your plate, leaving you with dry chicken. Resting allows the muscle fibers to relax and reabsorb those juices, ensuring that every single bite is succulent and flavorful. It’s a small act of patience that makes a huge difference in the final quality of this easy chicken recipe.
When cooking poultry, safety and accuracy are paramount. That’s why I always recommend using a food thermometer to check for doneness. The minimum safe internal temperature for poultry is 165°F. Cooking times can vary slightly based on the thickness of your chicken and the exact temperature of your pan or grill. Using a thermometer removes all the guesswork. It not only ensures your Pesto Chicken Breasts are safe to eat but also helps you avoid overcooking. By pulling the chicken from the heat the moment it reaches 165°F, you guarantee a perfectly cooked, tender chicken breast every time.
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