Pesto Chicken

Pesto chicken feels like a small Sunday at Nonna’s table—casual, comforting, and honest. Golden chicken meets glossy pesto in a way that reads like home on a plate.

Juicy slices show the payoff: tender inside, a touch of char outside, and pesto tucked into every crease. Simple, bold flavors that somehow taste like effort and ease at the same time.

Ingredients

Simple, bright, and just a little char—this pesto chicken is all about fresh basil, a garlicky green sauce, and two juicy grilled breasts. Below are the exact items you’ll want on your counter to recreate what’s pictured.

• 2 boneless skinless chicken breasts (about 1 1/4 pounds total)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups fresh basil leaves, packed
• 1/3 cup pine nuts, toasted
• 2 large garlic cloves, peeled
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup microgreens

Instructions

This is an easy, bright pesto chicken you can make without fuss: a quick basil-pine nut pesto, a little olive oil and salt on the breasts, a hot grill for that friendly char, then slice and spoon the sauce over with a scatter of microgreens.

1. Pat and oil the chicken: Pat the 2 boneless skinless chicken breasts dry, drizzle with 2 tablespoons extra-virgin olive oil and rub it all over so each breast is evenly coated.
2. Season the breasts: Sprinkle 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper over both sides of the breasts so they’re simply and evenly seasoned.
3. Toast the pine nuts: Warm a small dry skillet over medium and shake the 1/3 cup pine nuts until fragrant and lightly golden, watching closely so they don’t burn, then set them aside to cool.
4. Make the pesto: In a food processor combine the 2 cups packed fresh basil leaves, the toasted 1/3 cup pine nuts, the 2 large garlic cloves, the 1/2 cup freshly grated Parmesan cheese, 1/4 teaspoon kosher salt, 1/8 teaspoon freshly ground black pepper and pour in the 1/2 cup extra-virgin olive oil, then pulse until you have a chunky, spreadable green sauce.
5. Preheat and oil the grill or pan: Heat a grill or heavy skillet to medium-high so it’s hot enough to char, then lightly swipe or brush the cooking surface with a little of the chicken’s olive oil to prevent sticking.
6. Grill the chicken: Place the seasoned breasts on the hot grill or skillet and cook 5–7 minutes per side, turning once, until well charred in places and cooked through to the center; timing will vary with thickness so look for clear juices and firm flesh.
7. Rest and slice: Transfer the cooked breasts to a cutting board and let them rest 5 minutes so the juices settle, then slice each breast into even pieces.
8. Dress and finish: Spoon the basil-pine nut pesto generously over the sliced breasts so the sauce drips into the charred grooves, then scatter the 1/4 cup microgreens over the top for a fresh, bright finish.

Tweaks and Additions

Nice and simple as written, but if you want to nudge the flavor a little—brighter, creamier, or with a touch of heat—here are eight easy swaps and additions you can try. Small changes, big comfort.

• Add Lemon Zest and Juice: Stir in 1 tablespoon fresh lemon juice and 1 teaspoon zest to the pesto for a bright lift that keeps the green color popping and cuts through the charred richness.
• Swap Pine Nuts for Toasted Walnuts or Almonds: Use 1/3 cup toasted walnuts or almonds instead of pine nuts for a more rustic, wallet-friendly nuttiness and a little extra texture.
• Stir in Creamy Cheese (Ricotta or Mascarpone): Fold 2 tablespoons ricotta or mascarpone into the pesto to make it silkier and more clingy so the sauce coats the chicken like a hug.
• Add Anchovy or Anchovy Paste: Blitz 1–2 anchovy fillets or 1 teaspoon anchovy paste into the pesto for gentle umami depth—it won’t make the pesto taste fishy, just savory and round.
• Mix in Arugula or Baby Spinach: Replace half the basil with 1 cup arugula (or baby spinach) to stretch the pesto, add a peppery note (arugula), and keep things bright and green.
• Fold in Sun‑Dried or Roasted Cherry Tomatoes: Chop 1/4 cup oil‑packed sun‑dried tomatoes or toss a handful of roasted cherry tomatoes on top after slicing for sweet-tart contrast and extra color.
• Give It a Little Heat: Add 1/4 teaspoon crushed red pepper flakes to the pesto or finely chop one small fresh red chili for a warm background buzz that wakes up the basil.
• Finish with Aged Balsamic or Lemon‑Garlic Oil: Drizzle a little aged balsamic reduction over the plated chicken for sweet-savory balance, or whisk 2 tablespoons olive oil with 1 clove minced garlic and a splash of lemon to spoon over just before serving.