Juicy Basil Pesto Chicken

Here’s my go-to basil pesto chicken recipe, featuring fresh basil leaves, garlic, pine nuts, and tender chicken breasts, all coming together in one simple, satisfying dish.

This pesto chicken has become a regular weeknight dinner at our house. I often make extra pesto to keep in the fridge – it’s perfect for quick pasta lunches or spreading on sandwiches. And let’s be honest, who doesn’t love anything covered in homemade pesto?

What Kind of Chicken Should I Use?

For this pesto chicken recipe, chicken breast cutlets are the way to go – they’re basically thin slices of chicken breast that cook quickly and evenly. If you can’t find pre-cut cutlets at your store, you can make your own by slicing regular chicken breasts horizontally into thinner pieces (aim for about 1/2 inch thickness). Regular chicken breasts will work too, but you’ll need to either pound them thinner or adjust your cooking time. Just make sure you’re using boneless, skinless chicken – it’s easier to work with and soaks up all that delicious pesto sauce better. Fresh chicken is ideal, but if you’re using frozen, make sure it’s completely thawed and patted dry before cooking to get a nice golden sear.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Chicken breast cutlets: You can use regular chicken breasts (just slice them horizontally to make them thinner) or even chicken thighs – just cook them a few minutes longer. Turkey cutlets work great too!
• Basil pesto: While basil pesto is key to this recipe’s flavor, you can use store-bought or homemade. In a pinch, sun-dried tomato pesto can work too, though it will change the final taste.
• Cream: Heavy cream is best, but half-and-half works too. For a lighter version, try coconut milk or cashew cream. Just avoid regular milk as it might curdle.
• Vegetables: Feel free to swap the zucchini, bell pepper, or tomatoes with other quick-cooking veggies like yellow squash, broccoli florets, or cherry tomatoes. Just keep the pieces similar in size for even cooking.
• Pine nuts: These can be pricey! Try walnuts, almonds, or even sunflower seeds instead. They all add that nice crunch factor.
• Fresh basil: If you don’t have fresh basil for garnish, just skip it – the pesto already gives you that basil flavor.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking chicken with pesto is preventing the sauce from separating or becoming grainy – to avoid this, make sure to lower the heat before adding your pesto and cream, then stir constantly while combining. Another common mistake is overcrowding the pan when searing the chicken, which leads to steaming instead of browning – work in batches if needed and give each piece enough space to develop a golden crust. The vegetables can quickly become mushy if added all at once, so try adding them in stages based on cooking time: start with onions, followed by bell peppers, and add zucchini last since it cooks fastest. For the best flavor development, don’t skip patting the chicken dry before seasoning, as excess moisture prevents proper browning and can make your sauce too watery. Finally, remember to let the chicken rest for 5 minutes before slicing – cutting too soon will release all those flavorful juices you worked so hard to keep.

What to Serve With Pesto Chicken?

This creamy pesto chicken already comes with lots of veggies, but there are plenty of tasty ways to round out your meal! A bed of warm pasta like fettuccine or linguine makes the perfect base to soak up all that delicious sauce – just toss the pasta with a bit of olive oil first so it doesn’t get sticky. If you’re watching your carbs, cauliflower rice or zucchini noodles work great too. For a simple side that takes almost no effort, grab a loaf of crusty Italian bread from the store and warm it up in the oven – it’s perfect for getting every last drop of the creamy pesto sauce off your plate.

Storage Instructions

Keep Fresh: This basil pesto chicken keeps really well in the fridge! Place it in an airtight container and it’ll stay good for up to 4 days. The flavors actually get even better after a day as everything marinates together in that creamy pesto sauce.

Prep Ahead: Want to get ahead on dinner prep? You can slice all your veggies and store them in containers up to 2 days before cooking. You can even mix the pesto, cream, and lemon juice ahead of time – just keep it in a separate container in the fridge until you’re ready to cook.

Warm Up: To serve your leftover pesto chicken, gently heat it in a covered pan over medium-low heat until warmed through, or pop it in the microwave in 30-second intervals. Add a splash of cream or chicken broth if the sauce needs thinning out. The veggies might be a bit softer when reheated, but the flavor will still be great!

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 130-140 g
• Fat: 90-100 g
• Carbohydrates: 25-35 g

Ingredients

For the chicken:

• 2 tbsp olive oil
• black pepper
• salt
• 1.5 lb chicken breast cutlets

For the vegetables:

• 1 zucchini (halved and sliced into 1/2-inch pieces)
• 1/2 red onion (thinly sliced)
• 1 cup grape tomatoes
• 1 red bell pepper (cut into thin strips)
• olive oil (I prefer California Olive Ranch)

For the pesto cream sauce:

• zest of 1 lemon (freshly zested for best flavor)
• 1/3 cup basil pesto
• 1/3 cup heavy cream (makes it extra creamy and rich)
• juice of 1/2 lemon

For garnish (optional):

• pine nuts (toasted for a nutty crunch)
• fresh basil (finely chopped for garnish)

Step 1: Prepare and Season the Chicken

Pat chicken breast cutlets dry with a paper towel and season both sides with salt and pepper.

If using boneless, skinless chicken breasts, cut them in half horizontally to create thinner pieces.

Step 2: Cook the Chicken

In a large cast iron skillet, heat about 2 tablespoons of extra virgin olive oil over medium-high heat until it is shimmering but not smoking.

Add the chicken to the heated skillet and cook for 2 to 3 minutes on each side, turning over once.

Once cooked, remove the chicken from the skillet and set it aside.

Step 3: Sauté the Vegetables

If necessary, add a little more extra virgin olive oil to the skillet.

Add zucchini, bell peppers, onion, and grape tomatoes to the skillet.

Season with kosher salt and black pepper.

Cook for 6 to 7 minutes, tossing occasionally, until the veggies have softened and are slightly caramelized.

Step 4: Prepare the Pesto Cream Sauce

In a small bowl or glass measuring cup, mix together your choice of basil pesto and cream until well combined.

This will be the sauce for the dish.

Step 5: Combine Chicken and Sauce

Return the chicken to the skillet with the sautéed vegetables.

Pour the pesto and cream mixture over the chicken and vegetables.

Reduce the heat to medium-low and let everything cook together for about a minute, allowing the flavors to meld.

Step 6: Garnish and Serve

Once cooked, remove the skillet from the heat.

Add a squeeze of fresh lemon juice and lemon zest to taste.

Garnish with pine nuts and freshly chopped basil.

Serve immediately while hot, accompanied by your favorite grain or plain orzo pasta to complement the dish.