Description
This Easy Pesto Chicken recipe features tender, juicy chicken breasts baked to perfection and topped with a flavorful homemade basil pesto. Perfect for a simple yet impressive dinner, this dish combines fresh herbs, garlic, Parmesan cheese, and lemon juice to create a vibrant sauce that elevates the chicken with bright, savory notes.
Ingredients
Scale
Chicken
- 3-4 boneless, skinless chicken breasts
- Salt and pepper to taste
Pesto Sauce
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 3 garlic cloves
- 1/4 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and lightly grease a baking dish to prevent the chicken from sticking during baking.
- Season the Chicken: Pat the chicken breasts dry with paper towels to ensure even cooking and better browning. Season both sides generously with salt and pepper to enhance the flavor.
- Make the Pesto: In a blender, combine fresh basil leaves, garlic cloves, grated Parmesan cheese, extra virgin olive oil, and freshly squeezed lemon juice. Blend until the mixture forms a smooth, vibrant green pesto sauce.
- Coat the Chicken: Spread half of the freshly made pesto evenly over the seasoned chicken breasts placed in the baking dish. Reserve the remaining pesto for serving.
- Bake the Chicken: Place the baking dish in the preheated oven and bake the chicken for 25-30 minutes. The chicken is done when the internal temperature reaches 165°F (74°C), ensuring it is cooked through but still juicy.
- Rest and Serve: Once baked, let the chicken rest for a few minutes to redistribute the juices. Drizzle the reserved pesto over the chicken before serving for an extra burst of flavor.
Notes
- For even cooking, choose chicken breasts of similar size and thickness or pound them to an even thickness.
- Use freshly grated Parmesan cheese and fresh basil for the best flavor in your pesto.
- If you prefer, you can use a mortar and pestle to make the pesto for a more rustic texture.
- Leftover pesto can be refrigerated in an airtight container for up to 3 days or frozen for longer storage.
- Serve with a side of roasted vegetables, pasta, or a fresh salad for a complete meal.
