Easy Pesto Chicken Recipe

Transform the dinner staple with this Easy Pesto Chicken, a fusion of chicken, smoky paprika, and hearty pesto.

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 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. You ALL knew. I was just late to the game, but I’m fully on board now.

You probably already know this, but I had to do some research on pesto after I tasted my first bite of this dish. Pesto originated in Genoa, Italy, and its name comes from an Italian word that means to pound or crush. The ingredients—garlic, pine nuts, salt, basil leaves (THE GREEN), and a hard cheese like parmesan—are crushed and then mixed with some olive oil. The result: a crushingly good sauce that goes great with all kinds of dishes, from this chicken to Turkey Pesto Meatballs to a more sophisticated rendering, Seared Scallops in a Pesto Pea Puree (try saying that three times fast). Hey girl! You know what’s amazing about cooking? You can buy pesto at the store—but what fun is that? Here’s an easy recipe to make your own.

Take it from me: a dish like this makes adulting totally worth it.

Ingredients

• 2 pieces chicken breast (skinless)
• Pinch of salt and black pepper
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• 1 clove garlic (minced)
• 1/4 cup cherry tomatoes (halved)
• 1/4 cup heavy cream
• 1 tbsp basil pesto
• Handful of fresh basil leaves

How to Make – The Steps

Step 1: Cut the chicken breast into two thinner pieces and season them with a pinch of salt, black pepper, and smoked paprika on both sides.

Step 2: Heat a large skillet over medium-high heat and add 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.

Step 3: 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.

Step 4: Now add the heavy cream and the basil pesto to the tomatoes and stir until combined. Bring the sauce to a boil, lower the heat, and add the chicken to the skillet. Simmer the chicken for 2-3 minutes to coat with the sauce.

Step 5: 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!

Tips & Tricks for a Perfect Pesto Chicken Recipe

• Help your chicken shine by liberally adding salt, pepper, and smoked paprika.
• Nobody wants rubbery or tough chicken, so make sure to carefully monitor the cooking time and keep the heat moderate.  
• You can adjust the amount of cream to your liking. If you want the dish to be lighter, reduce the heavy cream or even substitute it with half-and-half or a dairy-free option.

FAQs

Serving Suggestions

I like to say Pesto-Presto because this magical sauce elevates every dish, especially my favorite protein, chicken. Another trick up the sleeve: this recipe is surprisingly easy to make. Abracadabra! And it goes with almost everything. You might serve it over rice or pasta to soak up the herbaceous sauce. You could also add a light salad and some roasted vegetables.

Make Ahead and How to Store

You can make this ahead of time—or store leftovers—for up to four days. When you’re ready to serve, warm it up in the microwave or on the stovetop. Add a splash of water or cream to make sure the chicken stays juicy.