Homemade Basil Pesto Chicken Recipe

I’m the Primary president at our congregation, which means I spend Sunday mornings looking after the kids while adults are in class. It’s wild and wonderful — we have several neurodivergent and special needs children who keep every moment interesting. One Sunday after a new family moved in, I was talking with the mom while she held her peacefully sleeping newborn. At that exact moment, a child from class sprinted past, snatched the baby’s pacifier, and ran off triumphantly waving it like a trophy. I just laughed and told her, “Don’t worry — your daughter will fit right in.” Little episodes like that are part of what makes church life memorable.

Now back to this pesto chicken — it’s become a go-to for busy evenings because it’s reliably delicious and ridiculously simple. The core idea is three ingredients: chicken, pesto, and a little oil. Marinate briefly, then sear or grill. That’s it. The pesto is the star, so use the best you can — homemade is ideal, but a good store-bought pesto works well in a pinch.

You need this SUPER easy chicken in your life

This recipe is perfect when you want dinner without fuss. Use chicken thighs, breasts, or tenderloins — adjust cook time for thickness. Toss the chicken with salt, pepper, oil, and pesto, let it rest a short time (or up to 48 hours in the fridge), then pan-sear or grill until golden and cooked through. It’s also great marinated ahead and frozen for later.

My favorite ways to enjoy this chicken are tossed with pesto pasta (save a little pasta water to loosen the sauce) or sliced over an arugula and white bean salad for a light summer meal.

Ingredients

Simple ingredients that deliver big flavor:

• Pesto — homemade if possible for the freshest flavor; good store-bought pesto works too.
• Chicken — boneless, skinless chicken thighs shown here for tenderness and flavor. Breasts or tenderloins also work (see notes for cook times).
• Olive oil, kosher salt, and black pepper — just enough to season and help brown the chicken.
• Optional for cooking: a little extra oil and a tablespoon of butter to finish for extra browning and richness.

How to make homemade pesto chicken

This recipe is fast and forgiving. You can marinate in a bowl or a zip-top bag. I show thighs here, but breasts and tenderloins are covered in the notes.

Step-by-step overview:

1. Season the chicken with kosher salt and black pepper. Drizzle with olive oil, then add pesto and coat each piece well.

2. Let the chicken marinate for at least 15 minutes or up to 48 hours in the refrigerator.

3. To cook on the stove: preheat a 12-inch sauté pan over medium-high heat for a few minutes, add 1 tablespoon oil so it shimmers, then place the chicken in the pan without crowding. Let it sear undisturbed to develop a brown crust.

4. Flip with tongs, add 1 tablespoon butter, and cook until the chicken reaches about 160°F (it will continue to rise a few degrees while resting). Let rest 5 minutes, then slice against the grain.

5. To grill: heat the grill to medium-high, oil the grates, place chicken with space between pieces, sear 3 minutes per side, then lower heat and finish until cooked through. Rest before slicing.

Slice against the grain and serve with a spoonful of extra pesto on top for brightness and extra flavor.

What to serve with pesto chicken

Pesto chicken pairs beautifully with many sides. A few favorites:

• Pesto pasta — toss pasta with extra pesto and a splash of reserved pasta water for a silky sauce.
• Arugula and white bean salad — top greens and beans with sliced pesto chicken for a light, protein-packed meal.
• Roasted potatoes or roasted broccoli — simple, hands-off vegetables that complement the rich pesto flavor.
• Brown rice or a simple grain pilaf for a hearty, easy plate.

How to store leftovers

Store leftover chicken in an airtight container in the refrigerator for up to 4–5 days. To reheat a whole batch in the oven, place chicken in a glass oven-safe dish with 2–3 tablespoons of water or chicken broth in the bottom, cover tightly with foil, and warm at 350°F for 10–15 minutes until heated through. Reheat single portions in the microwave at 50% power for 2–3 minutes to avoid drying.

Cooked pesto chicken also freezes well. Cool completely, place in a zip-top freezer bag, remove as much air as possible, and freeze for 3–4 months. Thaw overnight in the refrigerator and reheat gently.