Pesto Marinated Chicken
This pesto marinated chicken is quick to prep, full of bold flavor, and perfect for weeknight dinners or meal prep. The secret is a fresh, nut-free basil pesto that keeps the chicken juicy and tender while adding tons of flavor.
I have always loved to make herby sauces at home like homemade pesto sauce or a delicious chimichurri sauce! I have realized that using fresh herbs to make sauces isn’t just a great way to add flavor to your meals, it’s one of the easiest tricks for turning plain chicken into something seriously delicious. These herb-based sauces double as marinades for your chicken!
The oil helps with moisture and browning, the acid (like lemon or vinegar) helps tenderize, and the fresh herbs add layers of brightness that you just can’t get from dried spices alone. Whether you’re grilling, roasting, or pan-searing, herby marinades like this make pesto marinade will take your chicken from good to amazing.
Ingredients You Need
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.
How to Make Pesto Marinated 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 Serve Them
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 roasted vegetables and rice for a fresh, balanced dinner. It’s also perfect over pasta, stuffed into wraps or sandwiches, or chopped into a hearty salad with tomatoes and mozzarella.
Storage
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.
Frequently Asked Questions
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!
Absolutely! To make pesto grilled chicken, just grill over medium-high heat for 4–5 minutes per side until cooked through.
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.
The Best Pesto Marinated Chicken Recipe
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!
