Easy Grilled Pesto Chicken

Sliced boneless chicken breasts coated with basil pesto on a white plate, topped with chopped fresh basil and tomato.

5 from 2 votes

Easy Grilled Pesto Chicken is a quick and easy recipe to make for dinner! Perfect to pair the chicken with a salad, make them into kabobs, or with any of your favorite side dishes.

Course Main Course

Cuisine American

Keyword easy chicken recipe, grilled pesto chicken, pesto chicken recipe

Prep Time 5

Cook Time 12

resting time 5

Total Time 17

Servings servings

Calories 100kcal

Author Eileen Murphy Kelly

Equipment

As an Amazon Associate I earn from qualifying purchases
Grill Pan
Measuring Spoons and Cups
Pastry Brush
Instant Read Thermometer

Ingredients

4(6) ounce boneless chicken breasts Note 1
½ cup homemade skinny basil pesto Note 2
non-stick cooking spray if baking the pesto chicken

US Customary - Metric

Instructions

Grilled Pesto Chicken

Preheat the grill to 425°F/218°C.
Brush an equal amount of the ½ cup of basil pesto on each 6-ounce boneless chicken breast. Be sure to put pesto on both sides of the chicken chicken.
Reduce grill heat to medium, about 350°F/177°C. Place pesto-seasoned chicken on the preheated grill. Cook about 5-6 minutes per side. The internal temperature of the chicken should be 165°F/74°C.
Let chicken rest about 5 minutes to let the juices settle. Slice and serve

Baked Pesto Chicken

Preheat the oven to 375°F/190°C. Coat a medium-sized casserole dish with non-stick cooking spray and set aside.
Brush the ½ cup of basil pesto evenly on each chicken breast. Be sure to put pesto on both sides of the chicken.
Put the seasoned chicken into the prepared casserole dish.
Place the casserole dish in the preheated oven for about 20-25 minutes. The internal temperature of the chicken will be 165°/74°C when chicken is cooked through.
Serve chicken with your favorite sides, enjoy.

Notes

Be sure to check the Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: Trim the chicken breasts of any excess fat.

Note 2: We use my basil pesto recipe, which has no nuts in the pesto. Store-made pesto will have more calories than my homemade basil pesto.

Storage - Leftovers can be stored in an airtight covered container for about 4 days.

Freezer: When making ahead of time, the chicken can be kept in an air-tight freezer-safe bag in the freezer for up to 3 months.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Don’t forget to shop at the Everyday Eileen store on Amazon

Nutrition