Introduction

Best Pesto Chicken is a simple, flavor-packed dish where juicy chicken meets aromatic basil pesto for an effortless yet satisfying meal. Whether baked, pan-seared, or finished with a touch of cream, pesto chicken delivers bold, herbaceous flavor with minimal ingredients and quick prep. Perfect for busy weeknights or casual entertaining, this recipe produces tender chicken coated in vibrant pesto that pairs beautifully with pasta, rice, or roasted vegetables.

Why you’ll love this recipe

Ready in under 30 minutes
Uses store-bought or homemade pesto
Juicy, tender chicken every time
One-pan friendly and meal-prep ready
Versatile for pasta, bowls, or sandwiches

Ingredients (serves 4)

1½ lb (680 g) boneless, skinless chicken breasts or thighs
¾ cup basil pesto
1 tbsp olive oil
½ tsp salt (adjust if pesto is salty)
¼ tsp black pepper
Optional: ½ cup cherry tomatoes, halved
Optional: ¼ cup grated Parmesan cheese

Essential Tools and Equipment

Large skillet or baking dish
Tongs
Knife + cutting board
Meat thermometer

Step-by-step process (detailed)

1. Prepare the chicken

Pat chicken dry with paper towels. Season lightly with salt and pepper. If using thick breasts, pound or slice horizontally for even thickness to ensure uniform cooking.

2. Heat the pan

Heat olive oil in a large skillet over medium-high heat. The pan should be hot enough that the chicken sizzles immediately on contact.

3. Sear the chicken

Add chicken to the pan and sear 4–5 minutes per side until golden brown. Avoid moving the chicken too early to allow a proper crust to form.

4. Add pesto

Reduce the heat to medium-low. Spoon pesto over the chicken and spread evenly to coat. If using tomatoes, scatter them around the pan.

5. Finish cooking

Cover and cook 5–8 minutes, until the chicken reaches an internal temperature of 165°F (74°C). The pesto should loosen slightly and coat the chicken in a glossy layer.

6. Rest and serve

Remove from heat and rest 3–5 minutes. Sprinkle with Parmesan if desired, then serve immediately.

Mistakes to avoid

Over-seasoning — pesto already contains salt
Cooking on high after adding pesto — herbs can scorch
Skipping the sear — less flavor and color
Overcooking — dry chicken
Cold chicken straight from the fridge — uneven cooking

Variations of Best Pesto Chicken

Creamy Pesto Chicken — add ¼ cup cream after pesto
Baked Pesto Chicken — bake at 400°F for 20–25 minutes
Pesto Mozzarella Chicken — top with mozzarella and broil
Pesto Chicken Pasta — slice and toss with cooked pasta
Grilled Pesto Chicken — marinate in pesto and grill

Tips for storage & make-ahead

Refrigerate leftovers up to 4 days
Reheat gently over low heat or microwave
Great for meal prep bowls and wraps
Freeze cooked chicken up to 2 months

Frequently Asked Questions

Can I use chicken thighs?
Yes. Thighs are juicier and very forgiving.

Homemade or store-bought pesto?
Both work. Choose high-quality store-bought for the best results.

Is this dish spicy?
No, unless your pesto includes chili.

What should I serve it with?
Pasta, rice, roasted vegetables, or crusty bread.

Conclusion

Best Pesto Chicken proves that big flavor doesn’t require complicated steps. With juicy chicken, fragrant pesto, and a quick cook time, this dish fits seamlessly into busy schedules while still feeling special. Keep pesto on hand, and you’ll always have a reliable, delicious meal ready in minutes.