Ever wondered how to transform ordinary chicken into a restaurant-worthy meal in just 20-25 minutes? Pesto chicken is your answer! I’ve been making this versatile, flavor-packed dish for years, and it never fails to impress my family and dinner guests alike. The combination of aromatic basil pesto with juicy chicken creates a match made in culinary heaven that’s surprisingly simple to prepare.
Why You’ll Love Making Pesto Chicken
Before we dive into the how-to, let me tell you why pesto chicken deserves a spot in your weekly meal rotation:
- Quick cooking time: Ready in just 20-25 minutes
- One-pan convenience: Less cleanup = more happiness
- Versatile: Works with different vegetables and sides
- Family-friendly: Even picky eaters love this dish
- Restaurant quality: Tastes like you spent hours in the kitchen
As someone who’s always busy but refuses to compromise on flavor, I’ve perfected this recipe to deliver maximum taste with minimum effort. Whether you’re a novice cook or a seasoned chef, you’ll appreciate how this dish combines simplicity with sophistication.
Essential Ingredients for Perfect Pesto Chicken
The beauty of pesto chicken lies in its straightforward ingredient list. Here’s what you’ll need:
For the Chicken:
- 1.5 pounds chicken breast cutlets (or regular chicken breasts cut horizontally)
- Salt and pepper to taste
- 2 tablespoons extra virgin olive oil
For the Sauce:
- 1/3 cup basil pesto (homemade or store-bought)
- 1/3 cup heavy cream (can substitute with lighter alternatives)
- Juice of 1/2 lemon
- Zest of 1 lemon
- 1/4 cup grated Parmesan cheese (for the Simply Recipes version)
Optional Vegetables:
- 1 zucchini, cut into half moons
- 1 red bell pepper, sliced
- 1/2 red onion, sliced
- 1 cup grape tomatoes
- 2 cloves garlic, finely chopped (for the Simply Recipes version)
For Garnish:
- Toasted pine nuts (optional)
- Fresh basil leaves (optional)
Two Delicious Approaches to Pesto Chicken
I’ve found there are two fantastic ways to make pesto chicken, each with its own unique twist. Let me break down both methods so you can choose the one that appeals to you most!
Method 1: Mediterranean Dish Style (One-Pan Wonder)
This approach combines the chicken and veggies together in one pan for maximum flavor mingling.
-
Prep the chicken Season chicken cutlets with salt and pepper on both sides.
-
Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 2-3 minutes on each side until golden. Remove and set aside.
-
Sauté the vegetables: In the same skillet, add zucchini, bell peppers, onion, and grape tomatoes. Season with salt and pepper. Cook for 6-7 minutes, tossing occasionally, until softened.
-
Make the sauce: Mix basil pesto and cream in a small bowl.
-
Combine everything: Return chicken to the skillet with the vegetables. Pour the pesto-cream mixture over everything. Reduce heat to medium-low and cook for 1-2 minutes just to warm the sauce.
-
Finish the dish: Remove from heat, add lemon juice and zest. Garnish with pine nuts and fresh basil if desired.
Method 2: Simply Recipes Style (Creamy Delight)
This version creates a creamier sauce that’s absolutely irresistible!
-
Brown the chicken: Season cutlets with salt and pepper. Cook in olive oil over medium-high heat for 6-8 minutes, turning once, until they reach 155°F. Remove to a plate and cover loosely with foil.
-
Make the sauce base: Reduce heat to medium. Cook onion in the same skillet for 2 minutes until softened. Add garlic and cook 30 seconds until fragrant. Add cream, salt, and pepper, scraping up any browned bits. Simmer for 2-3 minutes until slightly thickened.
-
Finish cooking the chicken: Return chicken and any juices to the skillet. Cook for about 2 minutes until chicken is heated through and fully cooked.
-
Complete the sauce: Remove from heat and stir in pesto, Parmesan, basil, lemon zest, and lemon juice.
-
Serve: Garnish with additional basil if desired.
Pro Tips for Absolutely Perfect Pesto Chicken
After making this dish countless times, I’ve picked up some tricks that take it from good to great:
-
Don’t overcook the chicken: Cutlets cook quickly! Overcooked chicken = dry chicken.
-
Make your own cutlets: If you can’t find pre-cut cutlets, make your own by slicing chicken breasts horizontally. This helps them cook evenly and quickly.
-
Quality pesto matters: Use homemade if possible, but there are excellent store-bought options. Gotham Greens and Buitoni (refrigerated) are recommended by Simply Recipes, while Rao’s or Alessi are good shelf-stable options.
-
Homemade pesto bonus: If you have time, homemade pesto takes this dish to another level. The Mediterranean Dish has a great basil pesto recipe you can make ahead and keep in the fridge.
-
The lemon trick: Don’t skip the lemon juice and zest! They brighten everything up and balance the richness of the pesto and cream.
-
Sauce thickness: If your sauce becomes too thick after adding the pesto and cheese, loosen it with a splash of water.
What to Serve with Your Pesto Chicken
Now that you’ve made this amazing main dish, what should accompany it? Here are some perfect pairings:
Carb Options:
- Your favorite pasta (long noodles like angel hair, spaghetti, or bucatini work especially well)
- Crusty bread for sopping up that delicious sauce
- Rice, farro, or couscous
- Creamy polenta
Vegetable Sides:
- Simple green salad
- Roasted zucchini (if not already in your dish)
- Steamed broccoli
- Green beans
- Roasted asparagus
For a complete Italian-style dinner, start with a Panzanella salad as suggested by The Mediterranean Dish!
Fantastic Variations to Try
One of the reasons I love pesto chicken so much is how adaptable it is. Here are some variations to keep things interesting:
-
Switch up the protein: Try using shrimp, salmon, or even tofu instead of chicken.
-
Add tomatoes: Cherry tomatoes or sun-dried tomatoes add a wonderful sweet-tangy element.
-
Try different pestos: Experiment with sun-dried tomato pesto, arugula pesto, or even kale pesto.
-
Spice it up: Add red pepper flakes with the garlic for a bit of heat.
-
Go dairy-free: Use a nut milk instead of cream for a lighter version (though cream really does make a difference in richness).
Common Questions About Making Pesto Chicken
Can I make pesto chicken ahead of time?
Yes! It reheats beautifully. Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, you may need to add a splash of water or cream to loosen the sauce as it thickens when cooled.
Can I freeze pesto chicken?
While you can freeze it, the cream-based sauce may separate a bit upon thawing. It’s best enjoyed fresh or as refrigerated leftovers.
What if I don’t have heavy cream?
Half-and-half or whole milk can work in a pinch, though the sauce won’t be as rich. For dairy-free options, full-fat coconut milk is your best bet.
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and often stay juicier. Just adjust cooking time as needed (they might take slightly longer).
How do I know when my chicken is done?
The most reliable method is using a meat thermometer. Chicken is safely cooked at 165°F. If you’re following the Simply Recipes method, you’ll initially cook to 155°F, then the chicken will reach the safe temperature during the final cooking stage.
Why This Recipe Works So Well
I think what makes pesto chicken so special is the perfect balance of flavors and textures. The aromatic basil pesto brings herbaceous notes, the cream adds richness, the lemon provides brightness, and the chicken serves as the perfect canvas for it all.
The one-pan approach also ensures that all the flavors meld together beautifully. Plus, the cooking method keeps the chicken incredibly juicy – probably “one of the juiciest chicken breast recipes” as The Mediterranean Dish notes!
Final Thoughts
Pesto chicken has become one of my absolute favorite weeknight meals because it delivers so much flavor with so little effort. Whether you choose the Mediterranean Dish style with lots of veggies or the Simply Recipes creamier approach, you’ll end up with a dish that tastes like it came from a fancy Italian restaurant.
I love seeing people’s surprise when they realize how quickly this impressive meal comes together. The combination of basil, garlic, creamy sauce, and perfectly cooked chicken is simply unbeatable. Plus, it’s versatile enough to please almost anyone at your table.
So next time you’re staring at chicken breasts wondering how to make them exciting, remember this pesto chicken recipe. In just 20-25 minutes, you’ll have a meal that’ll make everyone think you’ve been secretly taking culinary classes!
What’s your favorite way to serve pesto chicken? Do you prefer it with pasta, over rice, or with a side of crusty bread? I’d love to hear your variations in the comments below!
Tips for Making Skillet Pesto Chicken and Rice
- If using unsalted stock or water, use 1 teaspoon salt in step 1 and 1 ½ teaspoons salt in step 3.
- If you need more chicken, multiply chicken and spices x1.5. Same cook time.
- Do not use a skillet that is too large or the rice will not cook properly. I have found a 10-inch straight-sided sauté pan to be perfect!
- I’ve noticed that some white rice brands take longer to cook – like Whole Foods. You may need to cook for an extra five-ten minutes and allow to sit off the heat COVERED until the tenderness is perfect.
How to Make Skillet Pesto Chicken and Rice
- In a medium bowl, mix together the garlic powder, paprika, 1 teaspoon of salt, and a few grinds of black pepper. Add the chicken and toss to coat well. This can be done a day in advance, if desired.
- Make the pesto, if making from scratch. See recipe below. Blend ⅔ cups of pesto with 2 cups of water or stock until combined. Set aside.
- In a 10-inch straight-sided saute pan, warm the oil over medium heat. Add the chicken pieces in one layer and brown on two sides, about 2-3 minutes each side. Do not cook through and do not brown too much. Transfer the chicken back to the bowl (it doesn’t matter that this had raw chicken in it since the chicken still has to be cooked again.)
- Add the onion to the pan and sauté until slightly tender, about 5 minutes. Add the garlic and 1 teaspoon salt (be conservative if using a seasoned stock) and cook until fragrant, about 1 minute.
- Add the tomatoes to the pan and raise the heat, scraping the bottom of the pan to deglaze and remove the bits stuck to the bottom. (If using cherry tomatoes, add with the next ingredients.)
- Add the rice, pesto water/stock, olives, and artichoke hearts and bring the liquid up to a boil. Arrange the chicken pieces on top. Lower the heat to a simmer, cover and cook for 20 minutes. Most of the liquid should have been absorbed. Test the rice for tenderness. If the water has been absorbed, but the rice is not perfectly done, keep it covered and off the heat for another 10 minutes.
- Garnish with herbs (if using) and serve immediately or allow the dish to sit off the heat, covered, for up to 20 minutes. Drizzle with extra pesto and fresh basil, if desired, and mix everything together before serving.