Pesto chicken is a beloved dish that combines the bold, herbaceous flavor of basil pesto with the rich, savory taste of perfectly cooked chicken. This dish has Italian roots, with pesto (originating from Genoa) traditionally made from fresh basil, pine nuts, Parmesan, garlic, and olive oil.
What makes pesto chicken so popular is its simplicity, versatility, and burst of flavor in every bite. Whether served over pasta, rice, or enjoyed on its own, it’s a comforting, crowd-pleasing meal with a gourmet flair.
Ingredients
Main Ingredients:
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2 boneless, skinless chicken breasts
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½ teaspoon salt
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¼ teaspoon black pepper
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1 tablespoon olive oil
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½ cup basil pesto (store-bought or homemade)
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½ cup heavy cream (for a creamy version)
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¼ cup grated Parmesan cheese
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Optional: Cherry tomatoes or spinach for added flavor and color
Substitutions:
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Dairy-Free: Use coconut cream instead of heavy cream.
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Low-Fat: Substitute heavy cream with half-and-half or Greek yogurt.
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Nut-Free Pesto: Use sunflower or pumpkin seeds instead of pine nuts.
Step-by-Step Cooking Instructions
Step 1: Prep the Chicken
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Slice chicken breasts in half horizontally for quicker cooking.
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Season with salt and pepper on both sides.
Step 2: Sear the Chicken
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Heat olive oil in a skillet over medium-high heat.
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Add chicken and sear for 4–5 minutes per side until golden and cooked through (internal temp: 165°F).
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Remove and set aside.
Step 3: Make the Sauce
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In the same pan, reduce heat to medium.
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Add pesto and stir in heavy cream.
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Simmer for 2–3 minutes until slightly thickened.
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Stir in Parmesan cheese until melted and smooth.
Step 4: Combine & Finish
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Return chicken to the pan, spooning sauce over the top.
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Simmer for another 2–3 minutes.
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Optional: Add cherry tomatoes or fresh spinach during the final simmer.
Common Mistakes to Avoid:
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Overcooking the chicken – it turns dry fast.
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Boiling the sauce – keep it at a gentle simmer to avoid curdling.
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Using too much pesto – balance is key to avoid overwhelming flavors.
Pro Tips and Cooking Techniques
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Pound your chicken for even thickness and faster, more even cooking.
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Deglaze with a splash of white wine for a richer sauce base.
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Use a cast iron skillet to achieve a golden crust on your chicken.
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Make fresh pesto if you have time – the flavor is unbeatable!
Variations and Customizations
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Vegetarian: Use grilled tofu or roasted eggplant in place of chicken.
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Gluten-Free: This recipe is naturally gluten-free; just check your pesto ingredients.
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Low-Carb: Serve over zoodles or cauliflower rice instead of pasta.
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Fusion Twist: Add a squeeze of lime and a dash of chili flakes for a pesto with a kick.
Serving Suggestions
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Presentation: Slice chicken and fan over a bed of pasta or rice, drizzle with extra sauce, and garnish with fresh basil.
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Side Dishes:
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Garlic bread
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Roasted vegetables
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Caprese salad
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Pairing Drinks:
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White wine (Sauvignon Blanc or Pinot Grigio)
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Sparkling water with lemon
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Light lager
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Nutritional Information (Per Serving – Approximate)
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Calories: 420 kcal
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Protein: 32g
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Carbohydrates: 4g
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Fat: 30g
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Sodium: 480mg
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Fiber: 1g
(May vary based on ingredients used.)
Frequently Asked Questions (FAQs)
Q: Can I bake the chicken instead of pan-searing?
A: Yes! Bake at 375°F for 20–25 minutes, then add to the sauce.
Q: How long can I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days.
Q: Can I freeze pesto chicken?
A: Yes, but the cream sauce may separate slightly when thawed. Stir well when reheating.
Q: What if I don’t have Parmesan?
A: Pecorino Romano or nutritional yeast are great substitutes.
Closing Thoughts
Pesto chicken is more than just a quick weeknight dinner – it’s a celebration of simple ingredients and bold flavors. Whether you’re cooking for family, meal prepping for the week, or impressing dinner guests, this recipe delivers every time.
Give it a try, tweak it to your taste, and don’t forget to share your delicious results! Got questions or your own twist on this recipe? Drop a comment – I’d love to hear from you.
