Basil Pesto Chicken
Basil Pesto Chicken is a low-calorie and keto dinner you can make in one pan on a busy weeknight with just three ingredients! Who knew low carb, gluten-free eating could taste this scrumptious?
Easy Chicken Pesto Recipe
Tis’ the season…to grow fresh basil! If you have a green thumb, you know spring has sprung and everyone is getting ready to plant and watch their gardens grow.
Featuring the robust flavor of basil pesto, tender and juicy chicken, and a hint of dijon, this 3-ingredient dinner is about to be your new favorite go-to recipe.
Whether you are cutting carbs or just looking for a quick solution for busy weeknights, this easy recipe is calling your name!
This Recipe Only Has 3 Ingredients!
- Versatile: Quick and easy to make, this is perfect as a healthy lunch or quick dinner that’s packed with fresh basil flavor.
- Healthy: This chicken dinner is low carb and low calorie but still so filling and satisfying!
- Diet-friendly: Because this recipe is gluten free and compatible with keto, it fits into a wide variety of dietary needs.
Basil Pesto Chicken Ingredients
This irresistible chicken comes together with only three ingredients!
- From the garden (or the store): I used store bought basil pesto. However, if you want to make your own homemade pesto, you might enjoy this Basil Mint Pesto recipe.
- Poultry: I used chicken breasts, but you can also use chicken tenders or chicken thighs if you prefer.
- Wet ingredients: my secret ingredient; it adds a punch of incredible flavor to the dish is: dijon mustard.
*For a detailed list of ingredients and measurements, please reference the recipe card down below
How to Make Basil Pesto Chicken
Now that we have our three ingredients, lets knock out these three simple steps!
- Prepare the pesto marinade. In a large bowl, combine the basil pesto and dijon mustard.
- Marinate the chicken. Add the chicken pieces to the bowl, toss to coat, and cover with a tight-fitting lid. Marinate in the refrigerator for 30 minutes or up to 8 hours.
- Cook the chicken. About 15 minutes before you’re ready to cook the chicken, remove it from the refrigerator and uncover it. Arrange the chicken on a baking sheet in a single layer and cook the for 12 to 15 minutes or until the internal temperature has reached 165° F.
Tip!
The longer you let the chicken marinate, the better the flavor!
Can I Make Chicken Pesto Ahead of Time?
Some people just make it look so easy, right? Trust me, we’ve all been there…in the kitchen, meal prepping for the week, and somehow every dish you own is dirty.
That’s me. I own that.
Luckily, this pesto chicken is super easy to meal prep. Whether it’s for the week or the weekend, this easy chicken recipe can be doubled or even tripled. You can quickly reheat this easy pesto chicken recipe for lunch, dinner, or a quick protein filled snack!
What to Serve with Pesto Marinated Chicken
Looking to make this tasty chicken a full meal and keep it healthy? Serve your Basil Pesto Chicken with my Easy Sauteed Green Beans With Garlic And Lemon!
Looking for something not so low-carb? My Roasted Garlic Mashed Potatoes are truly heaven in a dish!
You could also add a simple salad with a homemade olive oil dressing and cherry tomatoes, or serve this as a chicken pesto pasta recipe or with a lighter cauliflower rice.
Tip!
Try switching things up by swapping the chicken for steak! It’s also delicious with basil pesto.
Basil Pesto Chicken Recipe FAQs
I love juicy chicken breast because you can pair it with so many different things for an easy meal!
I recommend: mashed potatoes, rice, roasted yellow squash, green beans, baked potatoes, sweet potatoes, Mexican street corn dip, and really any favorite side dish!
Pesto is great because it’s so universal. Pesto pairs well with air fryer filet mignon, chicken, air fryer pork chops, air fryer chicken meatballs, and even air fryer salmon! You can put pesto on just about everything. One of my favorite ways to add it to some crusty bread to make garlic pesto bread!
Yes! Pesto must be kept in the fridge. Once open, pesto will last for about 2-3 weeks. If you are looking for long-term, I like to freeze my pesto in small portions using an ice cube tray and only pull out what I need.
Traditional pesto combines basil leaves, garlic, pine nuts, and Parmesan cheese. Some versions also include other seasonings like black pepper or red pepper flakes.
Some pesto has cheese and other brands do not. Pesto with cheese (like Parmigiano) is so tasty! However, those with dairy sensitivities may not think the same. Always check the label at the grocery store to see if the brand you are buying has any cheese in the mix!
If you’re making your own pesto, you can always make it dairy free to meet your dietary preferences.
More like this Baked Pesto Chicken
- Crispy Buffalo Chicken Salad
- Grilled Chicken Pasta Salad
- Chicken Shawarma Bowls
- Simple Chicken Pho
- Creamy Chicken And Rice
- 5 Spice Perfect Air Fryer Chicken
If you love this Basil Pesto Chicken Recipe and want to make a complete meal with it, try making a Pesto Chicken Power Bowl with Roasted Red Peppers!
WANT TO TRY THIS BASIL PESTO CHICKEN RECIPE?
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Pesto Marinated Chicken
Ingredients
- 1 cup basil pesto
- 3 tablespoons dijon mustard
- 3 chicken breasts, cubed
Instructions
- In a large bowl, combine the basil pesto and dijon mustard.
- Add the cubed chicken to the bowl, toss to coat, and cover with a tight-fitting lid. Marinate in the refrigerator for 30 minutes or up to 8 hours.
- About 15 minutes before you're ready to cook the chicken, remove it from the refrigerator and uncover. Preheat the oven to 400° F and arrange the chicken on a baking sheet in a single layer. Cook the chicken for 12-15 minutes or until internal temperature has reached 165° F.
Nutrition
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