Lemon Basil Pesto Chicken (Print version)

Juicy baked chicken topped with bright lemon-basil pesto for an easy, flavorful dinner.

# What you'll 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 (optional)

13 - Lemon slices
14 - Fresh basil leaves
15 - Additional grated Parmesan

# Method:

01 - Preheat the oven to 400°F. Lightly grease a baking dish large enough to hold the chicken breasts in a single layer.
02 - Pat the chicken breasts dry. Rub them with 1 tablespoon olive oil, salt, and pepper. Arrange in the prepared baking dish.
03 - In a food processor, combine basil, Parmesan, pine nuts, garlic, lemon zest, lemon juice, salt, and pepper. Pulse until finely chopped.
04 - With the processor running, slowly drizzle in the olive oil until a smooth, vibrant pesto forms. Scrape down the sides as needed.
05 - Spread a generous layer of the lemon basil pesto over each chicken breast, covering the top fully. Reserve any leftover pesto for serving.
06 - Bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F and the juices run clear.
07 - Let rest for 3 minutes. Serve with extra pesto, lemon slices, and fresh basil if desired.

# Expert advice:

01 -
  • The pesto keeps the chicken incredibly moist while baking
  • You can make extra pesto for pasta, sandwiches, or roasted vegetables
  • Ready in under 45 minutes with mostly pantry ingredients
02 -
  • Do not overprocess the pesto or it can turn bitter, pulse just until everything comes together
  • Letting the chicken rest for a few minutes after baking keeps it incredibly juicy
03 -
  • Room temperature chicken breasts cook more evenly, so take them out of the fridge about 20 minutes before starting
  • If your pesto seems too thick, add another tablespoon of olive oil until it reaches spoonable consistency

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