Description
This Pesto Chicken recipe features tender, flavorful chicken breasts marinated in a vibrant basil pesto and olive oil mixture, then pan-seared to a golden brown. With a quick 45-minute prep and cook time, it’s perfect for a weeknight dinner or casual gathering. The remaining pesto sauce served alongside adds an extra burst of fresh herbaceous flavor.
Ingredients
Chicken
- 2 boneless skinless chicken breasts (1 ½ to 2 pounds)
- 1 ½ teaspoons kosher salt
- ¾ teaspoon black pepper
Marinade and Cooking
- ½ cup basil pesto (divided)
- ¼ cup olive oil (plus 2 tablespoons for cooking)
Instructions
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to create 4 total portions. Place a piece of plastic wrap on top and flatten each piece to about ½-inch thick. Season both sides evenly with kosher salt and black pepper. Add the chicken to a baking dish or a large resealable plastic bag.
- Marinate the Chicken: In a small bowl, combine ¼ cup of the pesto sauce with ¼ cup olive oil. Pour this marinade over the chicken and turn to coat all pieces thoroughly. Cover and refrigerate to marinate for at least 30 minutes, up to 24 hours for deeper flavor.
- Cook the Chicken: Heat a large skillet over medium heat and add 2 tablespoons of olive oil. When the oil is hot and shimmering but not smoking, add the chicken pieces. Use tongs to press each piece down into the pan for maximum contact and even browning. Cook until golden brown on the bottom, about 5 to 7 minutes. Flip the chicken and continue cooking until the internal temperature reaches between 160°F and 165°F (71°C to 74°C), approximately another 5 to 7 minutes.
- To Serve: Transfer the cooked chicken to a clean plate or cutting board and let it rest for 5 minutes. Serve the chicken whole or sliced into strips alongside the remaining pesto sauce for dipping or drizzling.
Notes
- For a smoother flattening process, chill the chicken before slicing and flattening.
- Use a meat thermometer to ensure the chicken reaches safe internal temperature without overcooking.
- Store any leftover marinated chicken uncooked in the refrigerator up to 24 hours or freeze for longer storage.
- Use homemade basil pesto or your favorite store-bought brand for convenience.
- Serve with a side of pasta, salad, or roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
