I’ve experimented with countless pesto chicken recipes, but this one stands out for its simplicity and bold flavors. The key lies in fresh basil pesto paired with perfectly seared chicken breasts. It’s a dish that feels indulgent yet comes together effortlessly. Whether you’re cooking for family or hosting dinner, this recipe promises to impress. There’s more to it than just tossing chicken and pesto together—details that elevate it to something extraordinary.
Recipe
Let me tell you straight up: this Homemade Pesto Chicken is the kind of dish that will have you sneaking seconds before anyone else even gets a taste. It’s bursting with fresh, vibrant flavor thanks to a homemade basil pesto made from scratch—no jarred stuff here.
The chicken stays juicy and tender, soaking up all that garlicky, herby goodness, while a golden, slightly crispy exterior adds the perfect contrast. I’ve been making this recipe for years, and it’s always a crowd-pleaser—whether it’s a casual weeknight dinner or a dish you’re proud to serve to guests.
Plus, it’s crazy easy to throw together but tastes like you spent hours in the kitchen. Trust me, this is one recipe you’ll want to keep on repeat.
Ingredients
Mastering this homemade pesto chicken recipe starts with gathering the right ingredients. Freshness is key here—it’s what transforms a good dish into a showstopper. Let’s unpack the essentials and their roles, plus smart swaps for flexibility.
- Chicken breasts: Opt for boneless, skinless breasts for even cooking and ease. Thighs work too for extra juiciness.
- Fresh basil: Non-negotiable. Its aromatic punch is the backbone of pesto.
- Parmesan cheese: Adds savory depth. Pecorino Romano is a bold alternative.
- Pine nuts: Toasted for a nutty richness. Swap with walnuts or almonds if needed.
- Garlic: Fresh cloves only—powder won’t cut it here.
- Extra virgin olive oil: The quality matters. It binds the pesto and adds silkiness.
- Salt and pepper: Essential for balancing flavors. Sea salt is ideal.
- Cherry tomatoes: Optional, but their sweetness complements the pesto beautifully.
Pro tip: Toast the pine nuts lightly before blending—it amplifies their flavor.
If you’re short on time, store-bought pesto can work, but fresh is always worth the extra effort.
How to Make the Best Classic Basil Pesto Chicken
– Rest before serving: Transfer chicken to a plate and let it rest for 5 minutes. *This keeps the juices locked in when you slice it.*
Serve with extra pesto drizzled on top. *Flexibility: No fresh basil? Swap in store-bought pesto—just check for salt content before seasoning.*
Nutrition
This pesto chicken recipe offers a delicious and nutritious meal. Below is the nutritional breakdown per serving.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 35 g |
| Carbohydrates | 2 g |
| Fat | 19 g |
| Saturated Fat | 4 g |
| Cholesterol | 95 mg |
| Sodium | 450 mg |
| Fiber | 1 g |
| Sugar | 1 g |
Chef Tips
I recommend using fresh basil for the pesto to get the best flavor. Toast the pine nuts lightly to enhance their nuttiness.
Don’t overcook the chicken—keep it juicy by searing it on high heat and finishing it in the oven. Let it rest for 5 minutes before serving.
Adjust pesto consistency by adding olive oil or pasta water. Taste as you go and season generously to balance the flavors.
