How to Make Perfect Pesto Chicken for a Flavorful Summer Dinner
Herb-infused flavors and caramelized tomatoes turn weeknight meals into fresh feasts.
Pesto Chicken: The Ultimate Quick Summer Dinner
If you’re seeking a quick yet flavorful dinner that brings a little bit of summer to the table, grilled pesto chicken is your answer. Tender chicken breasts are marinated in homemade basil pesto and paired with caramelized grilled Roma tomatoes, offering a vibrant dish that’s both simple and impressive. Whether you’re cooking for a busy weeknight or a casual gathering, this recipe delivers juicy, herby results that brighten your meal and satisfy your cravings.
Why Pesto Chicken Is a Summer Essential
- Quick and Easy: Prepping and grilling takes less than 30 minutes, making it ideal for weeknights.
- Fresh and Flavorful: Homemade pesto and garden tomatoes showcase the best of seasonal produce.
- Versatile: Perfect for pairing with salads, crusty bread, pasta, or even as leftovers for lunch.
- Kid-Friendly and Crowd-Pleasing: Simple flavors with a gourmet touch that please all ages.
Ingredients You’ll Need
Here’s what goes into creating this summery dish. Use the freshest ingredients for maximum flavor:
- 6 medium skinless, boneless chicken breasts (6 to 8 ounces each)
- 1 1/4 cups packed fresh basil leaves (washed and dried)
- 1/2 cup grated parmesan cheese (about 2 ounces)
- 3 tablespoons pine nuts
- 2 tablespoons fresh lemon juice
- 3 garlic cloves
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper, plus a pinch
- 1/3 cup plus 1 tablespoon olive oil (plus more for grilling)
- 6 Roma tomatoes, halved lengthwise
- For serving: Crusty bread, fresh green salad
How to Make Grilled Pesto Chicken
This step-by-step process ensures every bite is bursting with rich basil flavor and perfectly juicy chicken.
Step 1: Pound the Chicken Breasts
For even cooking and juicy chicken, place each breast between two large sheets of plastic wrap and pound with a meat mallet or heavy skillet until about 1/2 inch thick. Repeat with all breasts and transfer to a baking dish or shallow bowl.
Step 2: Prepare the Basil Pesto
In a food processor, add the fresh basil, parmesan, pine nuts, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until finely chopped and combined. With the processor running, drizzle in 1/3 cup olive oil slowly, allowing the pesto to emulsify into a creamy, bright green sauce.
Step 3: Marinate the Chicken
- Pour about 2/3 cup of the freshly made pesto over the chicken, tossing to coat completely.
- Reserve remaining pesto in the refrigerator.
- You may marinate the chicken at room temperature while you prep tomatoes, or refrigerate it for up to 4 hours for deeper flavor.
Step 4: Prep and Season the Tomatoes
Toss the Roma tomato halves with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of black pepper. This helps prevent sticking and encourages caramelization on the grill.
Step 5: Grill the Chicken and Tomatoes
- Preheat: Heat an outdoor grill or indoor grill pan over medium heat, oiling the grates to prevent sticking.
- Grill Chicken: Place the marinated chicken on the hot grill. Cook for about 5 minutes per side, or until internal temperature reaches 165°F and the chicken is well-marked and easy to lift from the grill.
- Rest: Transfer the chicken to a cutting board to rest while grilling the tomatoes.
- Grill Tomatoes: Place tomatoes cut side down on the grill for about 2 minutes per side, until caramelized and softened.
Step 6: Assemble and Serve
- Drizzle the cooked chicken with the reserved pesto sauce for maximum flavor and color.
- Serve alongside the grilled tomatoes, a simple green salad, and plenty of crusty bread to soak up the extra sauce and juices.
Tips for Pesto Chicken Success
What others are reading
- Even Thickness: Pounding the chicken ensures it cooks evenly and stays tender.
- Fresh Ingredients: Fresh basil and real parmesan impart the best flavor.
- Slow Oil Emulsification: Add olive oil to the pesto slowly to achieve a creamy, non-separated sauce.
- Don’t Overcook: For juicy, flavorful chicken, avoid overcooking—165°F is perfect.
Make-Ahead, Leftovers, and Storage
- Make-Ahead: Chicken can be marinated for up to 4 hours in advance and stored in the fridge.
- Leftover Pesto: Extra pesto keeps well in an airtight container in the refrigerator for up to a week. It’s great on pasta, sandwiches, eggs, or vegetables.
- Storage: Leftover pesto chicken stores in an airtight container in the refrigerator for up to 4 days. Serve cold or gently reheat on the stovetop or in the oven.
Serving Suggestions and Side Dishes
To round out your meal, consider these delicious and simple accompaniments:
- Fresh Green Salad: Toss arugula, spinach, or mixed greens with lemon vinaigrette for a refreshing complement.
- Crusty Bread: Use a hearty Italian or sourdough loaf to mop up pesto and tomato juices.
- Pasta: Serve the chicken and tomatoes over linguine or penne tossed with olive oil and parmesan.
- Grilled Vegetables: Try zucchini, bell peppers, or asparagus on the side for even more grilled goodness.
Homemade Basil Pesto: Tips and Variations
This recipe features traditional basil pesto, but don’t be afraid to experiment:
- Nut Variations: Substitute walnuts, almonds, or pecans if pine nuts are unavailable or too expensive.
- Cheese Options: Pecorino Romano or asiago are excellent swaps for parmesan.
- Dairy-Free: Omit cheese for a vegan version; nutritional yeast can add flavor depth.
- Greens: Mix in spinach, arugula, or parsley for a softer or peppery note.
Pro Tip: Always store homemade pesto covered with a thin layer of olive oil to preserve color and freshness!
Nutrition Breakdown (Per Serving)
| Nutrient | Approximate Value |
|---|---|
| Calories | 420 |
| Protein | 42g |
| Fat | 24g |
| Carbohydrates | 7g |
| Fiber | 2g |
| Sodium | 700mg |
*Values are estimates based on standard ingredients and portion sizes. Optional additions, like bread or pasta, will alter totals.
Frequently Asked Questions (FAQs)
Q: Can I use store-bought pesto for this recipe?
A: Yes, store-bought pesto works in a pinch. However, fresh homemade basil pesto delivers a brighter, more vibrant flavor that makes the dish special.
Q: What if I don’t have a grill?
A: You can easily cook the chicken on a grill pan or even in a regular skillet on the stovetop. The tomatoes can also be broiled or pan-roasted if an outdoor grill isn’t available.
Q: How do I avoid dry chicken?
A: Pounding the chicken to an even thickness and removing it from the heat at 165°F ensures juicy results. Marinating in the pesto also helps lock in moisture and flavor.
Q: Can I make this recipe ahead?
A: Absolutely. Marinate the chicken in advance and store in the refrigerator until ready to grill. The pesto can also be made the day before for easy assembly.
Q: What other proteins can I use with this pesto marinade?
A: Pesto is excellent on shrimp, salmon, pork chops, or even tofu for a vegetarian option. Marinate and cook as you would the chicken, adjusting times for thickness.
Creative Ways to Use Leftover Pesto Chicken
- Slice for Sandwiches: Layer chicken and grilled tomato on ciabatta with mozzarella and arugula.
- Dice for Salads: Toss cold chunks into pasta salad, potato salad, or mixed greens for extra flavor.
- Toss with Pasta: Mix sliced chicken and tomatoes with short pasta, more fresh pesto, and a sprinkle of parmesan.
- Flatbreads or Pizzas: Use as a topping with mozzarella and extra veggies, then bake until golden and bubbly.
Summary: Why You’ll Love This Pesto Chicken Recipe
With its effortless preparation, supercharged flavor, and beautiful presentation, this grilled pesto chicken will soon become your go-to summer meal. Each bite captures savory basil, the richness of parmesan, the tang of lemon, and the sweetness of caramelized tomatoes. Serve it fresh from the grill, and enjoy the taste of summer any night of the week!
Don’t forget to make a double batch of pesto—your future self (and every sandwich, pasta, or pizza) will thank you!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a64851289/pesto-chicken-recipe/
- https://www.youtube.com/watch?v=bVCtmj-THac
- https://www.youtube.com/watch?v=BbMdPK5QNak
- https://www.thepioneerwoman.com/food-cooking/recipes/a93847/one-pot-chicken-pesto-pasta/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g65655725/best-recipes-with-pesto/
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