This pesto chicken breast is an easy, flavorful way to refresh your usual chicken dinner. Thin-sliced boneless, skinless chicken breasts are coated in a creamy pesto vinaigrette (or a quick pesto-mayo mix), cooked until juicy, then finished with extra pesto and a drizzle of balsamic glaze. It pairs beautifully with caprese tortellini salad, balsamic asparagus, garlic bread, rice, or any vegetables you love.
I used to hate chicken.
I grew tired of plain, dry chicken and made it my mission to develop recipes that actually make me want to eat chicken. This pesto chicken breast is one of those wins — fresh basil pesto and a creamy vinaigrette keep the meat moist and full of flavor. It’s classic, simple, and satisfying.
I created this recipe to pair with a caprese tortellini salad, but it works with many sides. If you want a quick, impressive weeknight meal or an easy option for summer grilling, this is a great go-to.
Enjoy!
Ingredients You’ll Need to Make Creamy Pesto Chicken:
- Boneless, skinless chicken breasts — easy to butterfly into thin, even cutlets for quick, consistent cooking.
- Store-bought or homemade pesto. If you have a creamy pesto vinaigrette prepared for a salad, that works perfectly as a marinade.
- If you don’t have pesto vinaigrette, whisk 2 tablespoons pesto with 1 tablespoon olive oil and 2 tablespoons mayonnaise to make a quick marinade.
- Balsamic glaze (optional) to finish — it adds a sweet, tangy accent and gives a caprese-like touch.
How to Make This Pesto Chicken Recipe:
Start by slicing the chicken breasts in half lengthwise with a sharp chef’s knife, creating thin cutlets so they cook quickly and evenly.
Season the cutlets with kosher salt and black pepper. Toss with 1/4 cup pesto vinaigrette or the pesto-mayo mixture until evenly coated. If you have time, marinate for 30 minutes up to 4 hours for more flavor; it still works if you cook immediately.
Preheat your grill until hot and oil the grates so the chicken won’t stick. Because the cutlets are thin, they cook fast — usually just a few minutes per side. Rotate the chicken while cooking to develop attractive grill marks and even browning.
Use a meat thermometer to confirm the chicken reaches 165°F, then let it rest for a few minutes before slicing to keep the juices locked in. Finish each piece with a spoonful of extra basil pesto and a light drizzle of balsamic glaze.
Yum.
FAQs
Yes. Marinate the chicken for 30 minutes to 4 hours for best flavor. While chicken can technically marinate longer in the refrigerator, I recommend up to 24–48 hours at most to avoid texture changes.
No grill? No problem. Cook the chicken in a skillet over medium-high heat with a little oil, searing 3–4 minutes per side until cooked through. For an air fryer, cook at 400°F for about 4–5 minutes, flip, then 3–4 minutes more. In the oven, bake at 425°F for 15–17 minutes, flipping halfway through.
Pesto chicken pairs well with caprese tortellini salad, balsamic asparagus, crusty garlic bread, rice, pasta, roasted vegetables, or a simple green salad.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Sliced pesto chicken is great over salads, in sandwiches or wraps, or mixed into pasta salad.
Add a caprese tortellini salad on the side and dinner is handled.
Watch How to Make Grilled Pesto Chicken:
If you try this recipe and like it, please leave a comment and star rating below!
Best Pesto Chicken Breast Recipe
5 from 2 reviews
- Author: Erica Baty
- Prep Time: 10 minutes + optional time to marinate
- Cook Time: 6-8 minutes
- Total Time: 18 minutes
- Yield: 4 servings
- Category: Chicken, Dinner
- Method: Air Fryer, Baking, Grilling
- Cuisine: American, Mediterranean
- Diet: Gluten-Free
Description
Thin-sliced chicken breast marinated in a creamy pesto vinaigrette, cooked until juicy, then finished with extra pesto and balsamic glaze. Perfect for summer grilling, meal prep, or an easy weeknight dinner.
Ingredients
- 1 1/2 lb chicken breast, sliced in half lengthwise
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/4 cup pesto vinaigrette OR 2 tablespoons pesto + 1 tablespoon olive oil + 2 tablespoons mayo
- Extra pesto for dolloping
- Balsamic glaze (optional)
Instructions
- Chicken prep: Slice the chicken breasts in half lengthwise to make thin, even cutlets. Season with 1 teaspoon kosher salt and 1 teaspoon black pepper.
- Marinade: Toss chicken with 1/4 cup pesto vinaigrette, or combine 2 tablespoons pesto, 1 tablespoon olive oil and 2 tablespoons mayo and coat the chicken. Marinate 30 minutes to 4 hours if possible.
- Grill: Preheat the grill until very hot and oil the grates. Grill the cutlets a few minutes per side until the internal temperature reaches 165°F, rotating for grill marks. Total cook time is about 6–8 minutes.
- Garnish: Let rest for a few minutes, then dollop with extra pesto and drizzle with balsamic glaze if desired.
Serve with caprese tortellini salad, balsamic asparagus, garlic bread, rice, pasta, or roasted vegetables.
Notes
Air Fryer: Preheat to 400°F. Lightly spray the basket and cook marinated chicken in a single layer for 4–5 minutes, flip, then 3–4 minutes more until internal temperature reaches 165°F. Let rest, then top with pesto and glaze.
Oven: Preheat to 425°F. Arrange marinated chicken on a lined baking sheet and bake 15–17 minutes, flipping halfway. Broil 1–2 minutes for extra color if desired. Let rest, then add pesto and glaze.
Nutrition
- Serving Size: 5 oz cooked chicken breast (nutrition calculated without extra pesto + balsamic glaze)
- Calories: 264
- Sugar: 0.4 g
- Sodium: 468.3 mg
- Fat: 10.5 g
- Carbohydrates: 1.4 g
- Fiber: 0.3 g
- Protein: 38.9 g
- Cholesterol: 127.5 mg
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