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Pesto Chicken

Pesto Chicken

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5 from 3 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x


This pesto chicken recipe makes an impressive and easy dinner! Basil pesto makes a quick herby sauce to pair with the juicy chicken.


  • 2 boneless skinless chicken breasts (about 1 pound, organic if possible), butterflied or cutlets
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon salted butter
  • 1 tablespoon olive oil
  • 2 tablespoons basil pesto
  • 2 tablespoons heavy cream


  1. Pat the chicken dry with a paper towel, then slice it in half horizontally (if not already butterflied). Sprinkle the chicken on both sides with the salt, garlic powder, and onion powder.
  2. Add the butter and olive oil to a large skillet and heat over medium heat. Add the chicken and cook until browned on both sides, about 4 minutes per side. When the internal temperature is 165°F or the center is no longer pink, remove to a plate and rest for 3 minutes.
  3. Meanwhile, in a medium bowl, stir together the basil pesto and cream with a pinch of kosher salt. When the chicken has rested, gently toss the chicken breasts in the sauce and serve immediately with a drizzle of the sauce over the chicken. 
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Dinner
  • Diet: Gluten Free