PESTO CHICKEN
This Pesto Chicken recipe offers a quick and delicious way to enjoy tender chicken breast infused with the rich flavours of pesto. The pesto’s basil, garlic, and Parmesan provide a savoury, herbaceous coating that elevates the dish’s simplicity. This recipe is healthy and satisfying with just a few ingredients, making it an ideal choice for a busy weeknight meal or a light lunch. Pair it with a fresh salad, roasted vegetables, or some creamy mashed potatoes for a complete, balanced meal that’s ready in under 30 minutes.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
Italian
PREPARATION / TECHNIQUES
5 ingredients or less, Marinate, Pan-Fry, Grill
OCCASION / HOLIDAY
Weeknight Dinner, Quick Lunch, Summer, Healthy Eating
SPECIAL CONSIDERATION / DIETARY CONCERNS
Healthy, Low Carb, High Protein, Gluten-Free, Quick & Easy
DISH TYPE
Chicken Dish, Entrée
INGREDIENTS FOR PESTO CHICKEN
- 1 chicken breast (150g)
- 1 tbsp pesto sauce
- 1/2 tbsp olive oil
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 230 kcal
- Protein: 28g
- Carbohydrates: 1g
- Sugars: 0g
- Fibre: 0g
- Fat: 12g
- Saturated Fat: 3g
- Sodium: 220mg
- Potassium: 450mg
- Vitamin A: 8% of Daily Value (DV)
- Vitamin C: 2% of Daily Value (DV)
- Calcium: 4% of Daily Value (DV)
- Iron: 6% of Daily Value (DV)
PREPARATION FOR PESTO CHICKEN
- Marinate the Chicken: Season the chicken breast with salt and pepper on both sides. Rub the pesto sauce over the chicken until you thoroughly coat it. Allow it to marinate for 10-15 minutes for enhanced flavour.
- Heat the Pan: Heat the olive oil over medium heat in a skillet or grill pan. Once hot, add the marinated chicken breast.
- Cook the Chicken: Cook the chicken for 5-7 minutes on each side or until the internal temperature reaches 75°C (165°F). Cook the chicken until it has a nice golden-brown crust.
- Rest and Serve: Remove the chicken from the pan and let it rest for a few minutes before slicing. Serve with your choice of side dishes, such as a mixed green salad, roasted vegetables, or quinoa.
PREP TIME
15 minutes (including marinating time)
COOKING TIME
12-14 minutes
TIPS FOR PESTO CHICKEN
- Add a drizzle of lemon juice over the chicken just before serving for an extra burst of flavour.
- If you prefer a crispier texture, sear the chicken in the pan first and then cook it in a preheated oven at 180°C (350°F) for 10 minutes.
- Make sure the chicken is at room temperature before cooking to ensure even cooking.
VARIATIONS
- Try using sun-dried tomato pesto for a different flavour profile.
- Add mozzarella cheese to the chicken during the last few minutes of cooking for a cheesy, gooey finish.
- You can substitute chicken breast with chicken thighs for a juicier option.
PREPPING AND STORAGE
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.
- Freezer: You can freeze marinated chicken before cooking it. Store in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before cooking.