Pesto and chicken are a delightful pairing that brings vibrant flavors and versatility to the dinner table. Whether you’re preparing a quick weeknight meal or a special occasion feast, recipes using pesto and chicken can elevate your cooking game. The nutty, aromatic qualities of pesto complement the juicy tenderness of chicken, making it a favorite among busy families and meal preppers alike. This guide will provide you with a variety of delicious pesto chicken recipes, essential tips, and helpful storage suggestions to make your cooking experience enjoyable and efficient.
Why Pesto and Chicken Are a Perfect Pair
The combination of pesto and chicken is a culinary match made in heaven. Pesto, with its rich blend of basil, garlic, nuts, and cheese, infuses chicken with incredible flavor. This duo is perfect for various occasions, from cozy family dinners to impressive gatherings with friends. Moreover, the simplicity of preparation allows even beginner cooks to create memorable meals with ease.
Essential Equipment for Pesto Chicken Recipes
- Cutting board and knife
- Mixing bowl for marinating
- Skillet or frying pan
- Baking dish for oven recipes
- Grill or grill pan for kabobs
- Food processor for homemade pesto (optional)
Top 8 Recipes Using Pesto and Chicken
1. Classic Pesto Chicken Pasta
This hearty dish combines pasta and chicken with a vibrant pesto sauce for a filling meal.
- Ingredients:
- 2 cups cooked pasta (penne or fusilli)
- 2 chicken breasts, cooked and diced
- 1 cup pesto
- ½ cup cherry tomatoes, halved
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
Step-by-step Method:
- In a large bowl, combine the cooked pasta, diced chicken, and pesto.
- Add cherry tomatoes and mix until well combined.
- Season with salt and pepper to taste.
- Serve warm, topped with grated Parmesan cheese.
Notes:
- Substitute grilled vegetables for a vegetarian option.
- This dish can be made ahead and stored in the fridge for up to 3 days.
2. Creamy Pesto Chicken Skillet
A one-pan wonder that combines creamy sauce with tender chicken for a comforting meal.
- Ingredients:
- 2 chicken breasts, sliced
- 1 cup heavy cream
- ½ cup pesto
- 2 tablespoons olive oil
- Salt and pepper to taste
Step-by-step Method:
- Heat olive oil in a skillet over medium heat.
- Add sliced chicken and cook until golden brown and cooked through.
- Stir in heavy cream and pesto, mixing until heated through.
- Season with salt and pepper, then serve hot.
Notes:
- For a lighter version, use half-and-half instead of heavy cream.
- This dish pairs well with rice or crusty bread.
3. Baked Pesto Chicken Breasts
Oven-baked chicken breasts topped with pesto for a simple yet flavorful dish.
- Ingredients:
- 4 chicken breasts
- 1 cup pesto
- 1 cup mozzarella cheese, shredded
- Salt and pepper to taste
Step-by-step Method:
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt and pepper, then place in a baking dish.
- Spread pesto evenly over each chicken breast.
- Top with shredded mozzarella cheese.
- Bake for 25-30 minutes or until chicken is cooked through.
Notes:
- Use store-bought pesto for convenience or make your own for a fresher taste.
- Leftovers can be stored in the fridge and reheated in the microwave.
4. Pesto Chicken Sheet Pan Dinner
This easy one-pan meal features chicken and vegetables, all roasted to perfection.
- Ingredients:
- 2 chicken thighs
- 2 cups mixed vegetables (bell peppers, zucchini, and cherry tomatoes)
- ½ cup pesto
- 2 tablespoons olive oil
- Salt and pepper to taste
Step-by-step Method:
- Preheat oven to 400°F (200°C).
- In a bowl, toss vegetables with olive oil, salt, and pepper.
- Place chicken thighs on a baking sheet and spread pesto over them.
- Add vegetables around the chicken.
- Bake for 30-35 minutes until chicken is cooked and vegetables are tender.
Notes:
- Feel free to swap in your favorite vegetables.
- This dish is perfect for meal prep; store in airtight containers for up to 4 days.
5. Pesto Chicken Stuffed Peppers
Colorful bell peppers filled with a savory pesto chicken mixture make for a fun and nutritious meal.
- Ingredients:
- 4 bell peppers, halved and seeded
- 2 cups cooked chicken, shredded
- 1 cup pesto
- 1 cup rice, cooked
- ½ cup mozzarella cheese, shredded
Step-by-step Method:
- Preheat oven to 375°F (190°C).
- In a bowl, mix shredded chicken, pesto, and cooked rice.
- Stuff each bell pepper half with the chicken mixture.
- Top with mozzarella cheese.
- Bake for 25-30 minutes until peppers are tender.
Notes:
- Use quinoa or couscous instead of rice for a different texture.
- These stuffed peppers can be frozen before baking; just add extra baking time when cooking from frozen.
6. Grilled Pesto Chicken Kabobs
Perfect for summer barbecues, these kabobs are juicy and packed with flavor.
- Ingredients:
- 2 chicken breasts, cubed
- ½ cup pesto
- 1 red onion, cut into chunks
- 1 bell pepper, cut into chunks
- Skewers (wooden or metal)
Step-by-step Method:
- Soak wooden skewers in water for 30 minutes if using.
- In a bowl, combine chicken cubes and pesto, marinating for at least 30 minutes.
- Thread chicken, onion, and bell pepper onto skewers.
- Grill over medium heat for 10-15 minutes, turning occasionally, until chicken is cooked through.
Notes:
- Add other vegetables like zucchini or mushrooms for variety.
- These kabobs can be served with a side salad or over rice.
7. Pesto Chicken Flatbread Pizza
A quick and easy pizza option that’s perfect for a casual meal or snack.
- Ingredients:
- 1 flatbread or pizza crust
- 1 cup cooked chicken, shredded
- ½ cup pesto
- 1 cup mozzarella cheese, shredded
- ¼ cup sun-dried tomatoes (optional)
Step-by-step Method:
- Preheat oven to 400°F (200°C).
- Spread pesto evenly over the flatbread.
- Top with shredded chicken, mozzarella cheese, and sun-dried tomatoes.
- Bake for 15-20 minutes until the cheese is melted and bubbly.
Notes:
- Feel free to add other toppings like olives or spinach.
- This pizza can be made ahead and stored in the fridge for a quick reheat.
8. Pesto Chicken Salad Wraps
These fresh wraps are perfect for a light lunch or picnic, combining the goodness of chicken and greens.
- Ingredients:
- 2 cups cooked chicken, shredded
- ½ cup pesto
- 1 cup mixed greens
- 4 large tortillas or wraps
- ¼ cup feta cheese (optional)
Step-by-step Method:
- In a bowl, mix shredded chicken with pesto until well coated.
- Lay tortillas flat and top with mixed greens and the pesto chicken mixture.
- Sprinkle with feta cheese if using.
- Roll up tightly, slice in half, and serve.
Notes:
- These wraps can be made ahead and stored in the fridge for up to 2 days.
- Swap out mixed greens for spinach or arugula for added flavor.
Common Mistakes & How to Fix Them
- Overcooking the chicken: Always use a meat thermometer to ensure chicken is cooked to 165°F (75°C) to avoid dryness.
- Using too much pesto: A little goes a long way; start with a small amount and add more to taste.
- Not seasoning properly: Always taste your dish before serving and adjust seasoning as needed.
- Skipping marination: Allowing chicken to marinate in pesto enhances flavor; even 30 minutes can make a difference.
Tips: Substitutions, Variations, and Storage
- Substitutions:
- Use turkey or tofu instead of chicken for a different protein option.
- Swap traditional pasta for whole grain or gluten-free varieties.
- Experiment with different nuts in your pesto, such as walnuts or pecans.
- Variations:
- Add lemon juice or zest to brighten flavors in any dish.
- Incorporate different herbs like parsley or cilantro into your pesto for a unique twist.
- Storage:
- Most pesto chicken dishes can be stored in airtight containers in the fridge for up to 4 days.
- Freezing is an option for many recipes; just ensure they are sealed well to avoid freezer burn.
- Reheat in the oven or microwave, adding a splash of water to maintain moisture.