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Chicken breasts marinated in pesto served in a bowl.

Easy Pesto Chicken Marinade Recipe (Grill or Stovetop!)

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!
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

For the Marinade:
  • ½ cup fresh basil packed
  • ¼ cup spinach or other greens
  • ¼ cup extra virgin olive oil
  • 1 lemon juiced
  • 2 Garlic cloves
  • ¼ cup freshly grated parmesan cheese
  • Salt to taste
Chicken:
  • 2 large chicken breasts about 1 lb, sliced in half horizontally to make 4 thinner pieces
  • Salt and pepper to taste

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Serve: Serve the pesto chicken in a pesto chicken bowl or with your favorite sides like roasted veggies, pasta, or quinoa. Enjoy!
How to Grill The Pesto Chicken
  1. Preheat your grill to medium-high heat and oil the grates.
  2. Remove the chicken from the pesto, letting excess drip off. Grill for 3–4 minutes per side, or until nicely charred and cooked through.
  3. Let rest for 5 minutes before slicing to keep the juices in.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 2gProtein: 27gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 77mgSodium: 815mgPotassium: 468mgFiber: 1gSugar: 0.4gVitamin A: 420IUVitamin C: 10mgCalcium: 94mgIron: 1mg

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.

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