Easy Pesto Chicken Marinade
Pesto isn’t just a pasta topping, it’s basically a built-in marinade for chicken! In this Pesto Chicken Marinade recipe, a homemade lemony basil pesto sauce marinates the chicken to add tons of bright, garlicky flavor, and it actually helps keep the chicken tender, so you’ll get flavorful, juicy chicken every time!
I actually learned this particular basil pesto sauce recipe in culinary school, and I’ve been tweaking it ever since. One of the first things I realized in class was that pesto isn’t just a sauce for pasta! It can be used in so many different ways, and one of my favorite ways is using it as a marinade for chicken. Even if you marinate the chicken for just 30 minutes, you will get juicy, tender meat that’s bursting with bright pesto flavor!
I’ve made this pesto marinated chicken dozens of times for weeknight dinners or meal prep lunches, and it’s never let me down. You can make it on the stovetop or on the grill, whichever you prefer! Grilled pesto chicken is especially delicious during the summertime, with a fresh caprese salad on the side. YUM!
Why You’ll Love This Pesto Marinated Chicken Recipe
- Pesto is the perfect built-in marinade. The olive oil, lemon, herbs, garlic, and parmesan work together to tenderize and flavor the chicken with no extra ingredients required.
- My basil pesto is bright, nut-free, and extra lemony. I learned this version in culinary school, and skipping the nuts keeps the pesto light while the lemon adds freshness that pairs perfectly with chicken!
- Quick, easy, and reliable. With just a few fresh ingredients and a fast marinade time, this recipe works for weeknights.
- It cooks in minutes. Because the chicken is sliced into thinner cutlets, it sears quickly and evenly!
Pesto Chicken Marinade Ingredients
For the pesto chicken marinade:
- Fresh Basil: The main flavor in the marinade, use only the leaves and tender stems.
- Spinach or Other Greens: For added volume and nutrients. You can also use arugula, kale (destemmed), or just all basil.
- Olive Oil: Helps coat the chicken and keeps it juicy during cooking.
- Lemon Juice: Adds brightness and helps tenderize the chicken.
- Garlic Cloves: Gives the marinade a bold, savory flavor.
- Parmesan Cheese: Adds salty, nutty depth. Use less if using pre-grated.
- Salt: Brings out all the flavors! Add a pinch, then taste and adjust.
For the chicken:
- Chicken Breasts: Use boneless skinless chicken breasts, and slice them in half horizontally for four thinner pieces. Thinner pieces cook faster and absorb more flavor.
- Salt and pepper: A simple seasoning base to support the marinade.
Pesto Chicken Substitutions and Variations
- Greens: Replace spinach with arugula for a peppery flavor or kale for a sturdier green. You can also use carrot tops, which people like to use to reduce kitchen waste.
- Chicken: Use boneless chicken thighs instead of breasts for extra juicy results!
- Dairy-Free: For dairy-free, skip the parmesan and add nutritional yeast or a splash more lemon.
- Jarred Pesto: If you prefer not to make your own pesto, I get it. You can use a jar of pesto, however, you are going to have to thin it out a little bit. Dump the jarred pesto over the chicken like the recipe states, but then add a drizzle more of olive oil and a squeeze of lemon juice.
How to Make Pesto Chicken
For the full list of ingredients and instructions, click here.- Make the pesto: In a food processor or high-speed blender, combine the basil, spinach, lemon juice, garlic, and parmesan cheese. Blend while drizzling in the olive oil until mostly smooth, scraping down the sides as needed. Add salt to taste.
- Prep the chicken: Slice each breast in half horizontally to create 4 thinner cutlets for quicker, more even cooking. Pat the chicken breasts dry and season both sides with salt and pepper. Then, add the chicken to a bowl or ziplock with the pesto. Allow the chicken to marinate for 30 minutes to 2 hours.
- Cook the chicken: Heat a drizzle of olive oil in a large skillet over medium heat. Add the chicken and cook for 4–5 minutes per side, or until golden and cooked through (internal temp should reach 165°F). Remove from heat.
- Serve: Serve the pesto chicken in a pesto chicken bowl or with your favorite sides like roasted veggies, pasta, or quinoa. Enjoy!
How to Make Grilled Pesto Chicken
- Preheat: Preheat your grill to medium-high heat and oil the grates.
- Grill: Remove the chicken from the pesto, letting excess drip off. Grill for 3–4 minutes per side, or until nicely charred and cooked through.
- Rest & Serve: Let rest for 5 minutes before slicing to keep the juices in!
Lauren’s Top Tips for the Best Pesto Chicken Marinade!
- Slice the chicken into cutlets. Anytime you are cooking thick chicken breasts, I recommend slicing them in half length-wise for thinner pieces. Thinner pieces absorb more flavor and cook faster, giving you juicy chicken without overcooking!
- Don’t marinate too long. Because pesto contains lemon, marinating overnight can make the chicken mushy. Stick to 30 minutes to 2 hours.
- Use freshly grated parmesan. If you can, use parmesan shredded directly from a block! It blends better into the pesto and gives a richer, smoother flavor.
How to Serve Pesto Marinated Chicken
This pesto marinated chicken is super versatile. I like to serve it as the protein in my pesto chicken bowls with fluffy quinoa and crispy roasted potatoes! But you can serve it with loads of things! It would go well with parmesan roasted vegetables and white rice, or you can serve it over pasta, or in a big green salad!
How to Store Leftover Pesto Marinated Chicken
Store leftover marinated pesto chicken in an airtight container in the fridge for up to 4 days. To reheat, warm gently in a skillet over medium-low heat or in the microwave in 30-second intervals.
Pesto Chicken Marinade FAQs
It is best to marinate the chicken for 30 minutes to 2 hours. If you want to marinate for longer, you can. I wouldn’t marinate it for longer than 4-5 hours, though, since the lemon juice will start to break down the chicken a bit.
Technically, yes! For ease, you can buy a jar of pesto from the store. I recommend adding the juice of a lemon and an extra drizzle of olive oil to the chicken to make the pesto smoother and coat the chicken more. Plus, the lemon juice will help tenderize the chicken more!
Yes! Add the chicken and pesto to a freezer bag and freeze for up to 2 months. As it thaws, the pesto continues to flavor the meat, making it perfect for meal prep or quick dinners. Then cook the chicken as you prefer!
Yes! Boneless, skinless thighs work great in this pesto marinated chicken recipe. They will need an extra 3 or so minutes per side depending on thickness.
If you want to use some of the pesto as a drizzle after cooking, set aside a few spoonfuls before adding the rest to the raw chicken. Once it has touched the raw chicken, you will have to throw it away.
More Favorites to Try
- Mexican Pickled Onions
- Mediterranean Chicken Thighs
- Roasted Potatoes in Oven
- Crispy Parmesan Broccoli
- Air Fryer Chickpeas
Easy Pesto Chicken Marinade Recipe (Grill or Stovetop!)
Ingredients
Method
- Make the pesto: In a food processor or high-speed blender, combine the basil, spinach, lemon juice, garlic, and parmesan cheese. Blend while drizzling in the olive oil until mostly smooth, scraping down the sides as needed. Add salt to taste.
- Prep the chicken: Slice each breast in half horizontally to create 4 thinner cutlets for quicker, more even cooking. Pat the chicken breasts dry and season both sides with salt and pepper. Then, add the chicken to a bowl or ziplock with the pesto. Allow the chicken to marinate for 30 minutes to 2 hours.
- Cook the chicken: Heat a drizzle of olive oil in a large skillet over medium heat. Add the chicken and cook for 4–5 minutes per side, or until golden and cooked through (internal temp should reach 165°F). Remove from heat.
- Serve: Serve the pesto chicken in a pesto chicken bowl or with your favorite sides like roasted veggies, pasta, or quinoa. Enjoy!
- Preheat your grill to medium-high heat and oil the grates.
- Remove the chicken from the pesto, letting excess drip off. Grill for 3–4 minutes per side, or until nicely charred and cooked through.
- Let rest for 5 minutes before slicing to keep the juices in.
Nutrition
Notes
- The pesto marinade is 1/2 portion of my fresh basil pesto sauce recipe with a little extra lemon juice!
- If you prefer, you can use store-bought pesto, but you will want to add extra olive oil and the juice of a lemon to make it smoother and coat the chicken better.
- Slice the chicken into cutlets. Anytime you are cooking thick chicken breasts, I recommend slicing them in half length-wise for thinner pieces. Thinner pieces absorb more flavor and cook faster, giving you juicy chicken without overcooking!
- Use freshly grated parmesan. If you can, use parmesan shredded directly from a block! It blends better into the pesto and gives a richer, smoother flavor.
- Don’t marinate too long. Because pesto contains lemon, marinating overnight can make the chicken mushy. Stick to 30 minutes to 2 hours.
