Lemon Basil Pesto Chicken (Print View)

Tender baked chicken topped with fresh lemon-basil pesto for zesty, vibrant flavor in every bite.

# What You Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (5-6 oz each)
02 - 1 tablespoon olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon freshly ground black pepper

→ Lemon Basil Pesto

05 - 2 cups fresh basil leaves, packed
06 - ½ cup freshly grated Parmesan cheese
07 - ⅓ cup pine nuts or walnuts
08 - 2 large garlic cloves
09 - Zest and juice of 1 large lemon
10 - ½ cup extra-virgin olive oil
11 - ¼ teaspoon salt
12 - ¼ 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 in single layer.
02 - Pat chicken dry. Rub with 1 tablespoon olive oil, salt, and pepper. Arrange in prepared baking dish.
03 - In food processor, combine basil, Parmesan, pine nuts, garlic, lemon zest, lemon juice, salt, and pepper. Pulse until finely chopped.
04 - With processor running, slowly drizzle in olive oil until smooth pesto forms. Scrape sides as needed.
05 - Spread generous layer of lemon basil pesto over each chicken breast. Reserve leftover pesto for serving.
06 - Bake 20-25 minutes until internal temperature reaches 165°F and juices run clear.
07 - Let rest 3 minutes. Serve with extra pesto, lemon slices, and fresh basil if desired.

# Expert Tips:

01 -
  • The way the lemon transforms ordinary pesto into something that feels alive and unexpected
  • How a quick 15 minute prep makes this feel fancy enough for company but easy enough for any night
02 -
  • Don't skip the resting step, I once cut immediately and all those juices ended up on the cutting board instead of in the meat
  • The pesto can darken slightly if exposed to heat too long, but that's just the basil doing its thing, not a sign of spoilage
03 -
  • Room temperature chicken cooks more evenly, so take it out of the fridge 20 minutes before you plan to start cooking
  • If the pesto feels too thick, thin it with a teaspoon of water rather than more oil, this keeps the flavors concentrated while making it easier to spread

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