Lemon Basil Pesto Chicken (Printable)
Tender chicken baked with vibrant lemon-basil pesto for zesty, fresh Italian-inspired flavors.
# What You’ll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (6-7 oz each)
02 - 1 tablespoon olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
→ Lemon Basil Pesto
05 - 2 cups fresh basil leaves, packed
06 - 1/2 cup freshly grated Parmesan cheese
07 - 1/3 cup pine nuts or walnuts
08 - 2 large garlic cloves
09 - Zest and juice of 1 large lemon
10 - 1/2 cup extra-virgin olive oil
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Garnish
13 - Lemon slices
14 - Fresh basil leaves
15 - Additional grated Parmesan
# How To Make It:
01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold chicken breasts in a single layer.
02 - Pat chicken breasts dry and rub with 1 tablespoon olive oil, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Arrange in prepared baking dish.
03 - In a food processor, combine basil, Parmesan, pine nuts, garlic, lemon zest, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pulse until finely chopped.
04 - With processor running, slowly drizzle in 1/2 cup extra-virgin olive oil until smooth pesto forms. Scrape down sides as needed.
05 - Spread generous layer of lemon basil pesto over each chicken breast, covering tops completely. Reserve leftover pesto for serving.
06 - Bake for 20-25 minutes until internal temperature reaches 165°F and juices run clear.
07 - Let chicken rest for 3 minutes. Serve with reserved pesto, lemon slices, and fresh basil if desired.
# Expert Tips:
01 -
- The lemon cuts through the rich pesto in a way that makes the whole dish feel lighter than you would expect
- Everything comes together in under 45 minutes but looks like you spent way more effort on it
02 -
- Overcooking the pesto makes the basil taste grassy and bitter, so spread it on just before baking
- The chicken will continue cooking slightly while resting, so pull it out when it hits 70°C internally
03 -
- Make extra pesto on the weekend and store it in the fridge with a thin layer of olive oil on top to prevent browning
- Freeze leftover pesto in ice cube trays for instant portion controlled servings later