Pesto Chicken

If you're anything like me, you're always searching for quick chicken recipes that don't taste boring. That's why this pesto chicken is a keeper. It features juicy grilled chicken breasts coated in the most delicious homemade pesto that's packed with fresh basil, parmesan, garlic, lemon juice, and a little olive oil magic.

Here’s the trick that helps this meal cook up in a flash: I pound the chicken breasts nice and thin so they grill evenly (and let’s be honest, there’s something satisfying about whacking away your cares at the end of the day). While the chicken rests, I toss some Roma tomatoes on the grill—they get all sweet and smoky and pair perfectly with the herby sauce. The result? A plate that's the picture of fresh, summery flavors.

Can you use store-bought pesto?

Yes! If you're short on time, don't have a food processor, or just want to streamline things, use your favorite store-bought pesto instead of making it from scratch.

What should you serve with pesto chicken?

I like to plate this summery grilled chicken with a fresh green salad and some crusty bread on the side. This spring salad with radishes is always a hit, or a creamy ranch slaw would make a great pairing if you're in the mood for a bit of crunch. For something starchy, try grilled potatoes or grilled corn on the cob.

Can you make pesto chicken ahead of time?

The chicken and tomatoes taste best hot off the grill, but you can marinate the chicken in the pesto for up to four hours before grilling. Let the chicken come to room temperature for 30 minutes before grilling.

You can also prepare the pesto up to two days in advance. Transfer it to an airtight container, place a piece of plastic wrap directly on the surface, then cover the container and refrigerate until you're ready to cook.

Can I use a different kind of tomato?

Sturdy Roma tomatoes are ideal because they're firm and low in moisture, helping them withstand the heat of the grill while developing delicious caramelized edges. Softer, juicy options like heirlooms or beefsteaks are more prone to falling apart or becoming mushy.

How to Make Pesto Chicken

INGREDIENTS

• Chicken breasts: Look for skinless, boneless chicken breasts that are uniform in size so they grill at the same rate. Pounding them to ½-inch thickness ensures quick, even cooking and maximum juiciness.
• Fresh basil: The heart of any good pesto, basil adds a sweet, peppery freshness. For the best flavor, use vibrant green leaves without dark spots. Avoid pre-chopped or wilted basil, which can taste bitter.
• Parmesan cheese: Everyone loves parmesan because it brings salty depth and umami to the table. If you're out of parmesan, pecorino romano offers a similar salty punch with a sharper edge.
• Pine nuts: These tender, buttery nuts give pesto its creamy texture and subtle nutty flavor. If you have time and want to go the extra mile, lightly toast them in a dry skillet for a few minutes to deepen their taste before blending.
• Garlic: Fresh cloves add a bold, savory bite to the green sauce.
• Lemon juice: Lemon juice brightens up the pesto's flavor and color and helps balance the richness of the cheese and oil.
• Olive oil: Olive oil helps smooth and thicken the pesto so it coats the chicken beautifully. Use a good-quality oil for a fruity, peppery flavor.
• Roma tomatoes: These firm, oblong tomatoes withstand the heat of the grill and develop delicious caramelized edges when cooked. Halving them lengthwise helps them grill evenly and quickly.

STEP-BY-STEP INSTRUCTIONS

Start by preparing the chicken for the grill. Place one chicken breast between two large sheets of plastic wrap on a cutting board, then use a meat mallet or a heavy skillet (cast iron works well) to pound the chicken until it's about 1/2 inch thick. Repeat with each breast. This ensures that the chicken cooks quickly and at the same rate.

Next, it's pesto time. In a food processor, purée the basil, parmesan, pine nuts, lemon juice, garlic, salt, and pepper. When the mixture is smooth and bright green, remove the chute cover and drizzle in the olive oil. Adding it in a slow stream helps the sauce emulsify, so you end up with a creamy, thick, fluffy pesto that doesn't separate or break.

To infuse the chicken with delicious pesto flavor, cover it with some of the pesto in a baking dish or container. You can let this marinate on the counter while you finish preparing the recipe, or pop it in the fridge for up to four hours if you're making things ahead of time.

To prepare the tomatoes for the grill, toss the halved Romas with a drizzle of olive oil, salt, and pepper. Don't skip the oil coating, or they'll stick to the grates!

This recipe can be made on a grill or grill pan. Either way, be sure to oil the grilling surface before adding the chicken breasts. Cook them about five minutes per side—they should be well marked and and release easily from the grate (an internal temperature of 165°F indicates doneness). While the chicken rests off the grill, cook the tomatoes for about two minutes per side to get them caramelized and soft.

Drizzle the chicken with the remaining pesto sauce and serve it alongside the grilled tomatoes with crusty bread and a fresh green salad.