This easy Pesto Chicken Recipe combines smoky paprika and savory pesto for an elevated dinner staple.
Growing up, I had a pretty firm rule of thumb: if it was green, it was mean. In other words, it didn’t find a spot on my plate. I know, I know. Not a good habit to cultivate. Fortunately, I have a few years of adulting under my belt, and I now know—and appreciate—the importance of green vegetables. This is an important backstory to my journey with pesto chicken. Kid-me sometimes still picks off the green from dishes, but I found the cure in this recipe. Who knew pesto sauce could brighten up any dish? Okay, maybe it’s just me who was late to the game, but I’m fully on board now.
Of course, pesto itself has a fascinating history. Originating in 16th-century Genoa, Italy, pesto was traditionally made by crushing the ingredients with a mortar and pestle. Basil, pine nuts, garlic, Parmesan, and olive oil—five simple ingredients that bring out the absolute best in each other. It’s herby, earthy, savory, and salty all at the same time. You can absolutely use a store-bought version here, but if you’ve got the time, homemade pesto will really make this dish sing. Take it from me: a recipe like this makes adulting totally worth it.
Using chicken thighs instead
Instead of chicken breast, I sometimes make this recipe with boneless, skinless chicken thighs. Thighs have a bit more fat to them, so if you’re after something with a slightly richer flavor, that can be a great spin on this recipe. Chicken thighs need a little more time to cook than chicken breasts. Cook them for about 6-7 minutes per side over medium heat. They are cooked through when the internal temperature reaches 165°F.
How do I store leftovers?
Leftover pesto chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of cream or broth to loosen the sauce if it feels a bit too dry. If you want to freeze your leftovers, store them in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then warm it through before serving.
Serving suggestions
First things first: If you have time to make your own Basil Pesto, I highly recommend it. It will add even more freshness to the dish. This is the type of main that goes with almost everything. You might serve it over rice or Creamy Chicken Pesto Pasta to soak up the herbaceous sauce. You could also add a light salad and some roasted vegetables. Crusty Garlic Bread on the side is never a bad idea—you’ll want it to scoop up all the extra sauce.
Pesto Chicken Recipe
Ingredients Â
- 2 pieces chicken breast boneless and skinless
- Pinch of salt and black pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1/4 cup cherry tomatoes halved
- 1/4 cup heavy cream
- 1 tablespoon basil pesto
- Handful of fresh basil leaves
InstructionsÂ
- Cut each chicken breast in half lengthwise and season both sides with a pinch of salt, black pepper, and smoked paprika. You want the chicken cutlets to be relatively thin.
- Heat a large skillet over medium-high heat and add the olive oil. Once the olive oil is hot, add the seasoned chicken and cook on each side for about 3 minutes, until golden brown and cooked through. Remove the chicken.
- Turn the heat down to medium-high and add the minced garlic and the halved cherry tomatoes. Sauté for 2 minutes until the tomatoes start to soften.
- Add the heavy cream and the basil pesto to the tomatoes and stir until combined. Bring the sauce to a boil, then lower the heat and add the chicken back into the skillet. Simmer the chicken for 2-3 minutes to coat with the sauce.
- Season the sauce with salt and pepper, then place the chicken breast on plates. Cover with the sauce and garnish with fresh basil leaves. Enjoy!
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