These pesto chicken recipes are all about infusing juicy chicken with the vibrant, herbaceous flavor of pesto. From marinating and grilling to baking and sautéing, each recipe highlights simple techniques that elevate everyday meals. Get ready to experience the delightful combination of fresh basil, garlic, and parmesan, turning your chicken into a dish that bursts with flavor and showcases your culinary skills in no time!
This one-pan pesto chicken and asparagus dish is a simple yet delicious meal that brings together tender chicken, fresh asparagus, and juicy cherry tomatoes. The vibrant green pesto adds a burst of flavor, making it a perfect weeknight dinner option.
The chicken breasts are seasoned and topped with pesto, then baked alongside asparagus and tomatoes. This method not only keeps the chicken moist but also allows the vegetables to roast to perfection, soaking up all those wonderful flavors.
It’s a great way to enjoy a healthy meal without spending too much time in the kitchen. Plus, cleanup is a breeze with just one pan to wash!
Ingredients
2 boneless, skinless chicken breasts
1/2 cup pesto sauce
1 bunch asparagus, trimmed
1 cup cherry tomatoes, halved
2 tablespoons olive oil
Salt and pepper to taste
Fresh basil for garnish (optional)
Instructions
Preheat your oven to 400°F (200°C).
On a baking sheet, place the chicken breasts and season with salt and pepper.
Spread the pesto sauce evenly over the chicken.
Add the asparagus and cherry tomatoes around the chicken on the baking sheet.
Drizzle olive oil over the vegetables and season with a little salt and pepper.
Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Garnish with fresh basil if desired and serve warm.
Pesto chicken and spinach quesadillas are a delightful twist on a classic dish. These quesadillas are packed with flavor and are perfect for a quick lunch or dinner. The golden, crispy tortillas are filled with tender chicken, fresh spinach, and a generous spread of pesto. You can see the vibrant colors of the ingredients peeking out, making them as appealing to the eyes as they are to the taste buds.
The combination of the creamy cheese and the aromatic pesto creates a mouthwatering experience. Each bite offers a satisfying crunch followed by a burst of flavor. Pair them with some cherry tomatoes for a refreshing touch. These quesadillas are not just easy to make; they also bring a fun and casual vibe to any meal.
Ingredients
2 large flour tortillas
1 cup cooked chicken, shredded
1 cup fresh spinach
1/2 cup mozzarella cheese, shredded
1/4 cup pesto sauce
1 tablespoon olive oil
Salt and pepper to taste
Instructions
Prepare the Filling: In a bowl, mix the shredded chicken with pesto sauce. Add salt and pepper to taste.
Assemble the Quesadilla: On one tortilla, spread half of the mozzarella cheese. Layer with the pesto chicken mixture and fresh spinach. Top with the remaining cheese and place the second tortilla on top.
Cook the Quesadilla: Heat olive oil in a skillet over medium heat. Carefully place the quesadilla in the skillet. Cook for about 3-4 minutes on each side until golden brown and the cheese is melted.
Serve: Remove from the skillet and let it cool slightly. Cut into wedges and serve with cherry tomatoes on the side.
Pesto chicken pasta is a delightful dish that combines the rich flavors of basil pesto with tender chicken and juicy sun-dried tomatoes. The vibrant colors in the dish make it visually appealing, with the bright green basil and red tomatoes standing out against the golden pasta. This meal is perfect for a quick weeknight dinner or a cozy gathering with friends.
The ingredients come together beautifully. The chicken is cooked until golden and mixed with pasta, sun-dried tomatoes, and a generous amount of pesto. Fresh basil leaves add a burst of flavor and a touch of freshness. This dish is not only tasty but also easy to prepare, making it a go-to for many home cooks.
To make this dish, you’ll need a few simple ingredients. Start by cooking your favorite pasta until al dente. While the pasta cooks, sauté the chicken in a pan until it’s fully cooked. Then, toss everything together with the pesto and sun-dried tomatoes. Serve it warm, and enjoy a meal that’s both comforting and satisfying.
Ingredients
8 ounces pasta (spaghetti or fettuccine)
1 pound chicken breast, diced
1 cup basil pesto
1/2 cup sun-dried tomatoes, chopped
1 tablespoon olive oil
Salt and pepper to taste
Fresh basil leaves for garnish
Parmesan cheese, grated (optional)
Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes.
Combine Ingredients: Add the cooked pasta, sun-dried tomatoes, and pesto to the skillet. Toss everything together until well combined and heated through.
Serve: Plate the pasta and garnish with fresh basil leaves and grated Parmesan cheese if desired. Enjoy your delicious pesto chicken pasta!
Grilled pesto chicken skewers are a fantastic way to enjoy a meal that’s both tasty and colorful. The image shows perfectly grilled chicken pieces, coated in vibrant green pesto, skewered alongside fresh veggies. The combination of juicy chicken and crunchy vegetables makes for a delightful dish that’s perfect for any gathering.
These skewers are not only visually appealing but also packed with flavor. The pesto adds a rich, herby taste that pairs wonderfully with the grilled chicken. Plus, the addition of colorful bell peppers, tomatoes, and zucchini brings a fresh crunch to each bite. This dish is great for summer barbecues or quick weeknight dinners.
Ingredients
1 pound boneless, skinless chicken breasts, cut into cubes
1/2 cup pesto sauce
1 bell pepper, cut into chunks
1 zucchini, sliced
1 cup cherry tomatoes
Wooden skewers, soaked in water for 30 minutes
Salt and pepper to taste
Instructions
Marinate the Chicken: In a bowl, combine the chicken cubes and pesto sauce. Mix well and let it marinate for at least 30 minutes.
Prepare the Skewers: Thread the marinated chicken, bell pepper, zucchini, and cherry tomatoes onto the soaked skewers, alternating between chicken and veggies.
Preheat the Grill: Heat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Grill the Skewers: Place the skewers on the grill. Cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
Serve: Remove the skewers from the grill and let them rest for a few minutes. Season with salt and pepper before serving.
Baked pesto chicken thighs are a delightful dish that combines juicy chicken with the rich flavors of pesto and melted mozzarella. This recipe is perfect for a cozy dinner or a gathering with friends. The vibrant green pesto adds a fresh touch, while the mozzarella creates a creamy texture that pairs beautifully with the chicken.
To make this dish, you’ll need a few simple ingredients. Start with chicken thighs, as they are tender and flavorful. The pesto can be homemade or store-bought, depending on your preference. Mozzarella cheese brings a lovely creaminess, and some cherry tomatoes can add a pop of color and sweetness.
As the chicken bakes, the flavors meld together, creating a mouthwatering aroma that fills your kitchen. Serve it alongside roasted potatoes or a fresh salad for a complete meal.
Ingredients
4 chicken thighs
1/2 cup pesto
1 cup mozzarella cheese, shredded
1 cup cherry tomatoes, halved
Salt and pepper to taste
Olive oil for drizzling
Instructions
Preheat your oven to 375°F (190°C).
In a baking dish, place the chicken thighs and season them with salt and pepper.
Spread the pesto evenly over the chicken thighs.
Top with shredded mozzarella and halved cherry tomatoes.
Drizzle a little olive oil over the top for added flavor.
Bake for 30-35 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
Let it rest for a few minutes before serving. Enjoy your delicious baked pesto chicken thighs!
Picture a warm bowl of creamy risotto, perfectly paired with tender chicken and vibrant pesto. This dish is a delightful blend of flavors and textures, making it a favorite for any dinner table. The orzo pasta adds a unique twist, creating a comforting meal that’s both satisfying and easy to prepare.
To make this creamy pesto chicken risotto, start by cooking the orzo in a rich chicken broth. Stir in a generous amount of pesto for that fresh, herby flavor. The chicken is seasoned and seared until golden brown, adding a savory touch to the dish. Finish it off with a sprinkle of cheese and fresh basil for a burst of color and taste.
This recipe is perfect for weeknight dinners or special occasions. It’s simple yet impressive, and it’s sure to please everyone at the table!
Ingredients
1 cup orzo pasta
2 cups chicken broth
1 cup cooked chicken, diced
1/2 cup pesto
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper to taste
Fresh basil for garnish
Instructions
Cook the Orzo: In a pot, bring the chicken broth to a boil. Add the orzo and cook according to package instructions until al dente. Drain and set aside.
Prepare the Chicken: In a skillet, heat olive oil over medium heat. Season the diced chicken with salt and pepper, then add to the skillet. Cook until golden brown and heated through.
Combine Ingredients: In the pot with the cooked orzo, stir in the pesto and Parmesan cheese. Mix well until everything is combined and creamy.
Serve: Plate the risotto and top with the cooked chicken. Garnish with fresh basil and additional Parmesan if desired.
