Pesto Chicken Recipes: 8 Weeknight Dinners With Basil, Pasta, and More

By Aquarium Guides Editorial Team · Updated November 10, 2026

Last Updated: November 10, 2026

Pesto is one of the fastest ways to flavor chicken. A spoonful of basil sauce adds herbs, garlic, cheese, and nuts in a single step. These eight pesto chicken recipes cover the oven, skillet, grill, and slow cooker, so you can match the method to your evening. All use boneless, skinless chicken and a jar or batch of homemade pesto.

Quick Homemade Pesto (Makes About 1 Cup)

• 2 cups packed fresh basil leaves
• 1/3 cup pine nuts, lightly toasted
• 1/2 cup grated Parmesan
• 2 garlic cloves
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon salt
• 1 tablespoon lemon juice

Pulse basil, nuts, Parmesan, and garlic in a food processor. With the machine running, stream in the oil until smooth. Add salt and lemon juice. Store-bought pesto works in every recipe below.

The 8 Recipes

1. Baked Pesto Chicken With Mozzarella

Place 4 chicken breasts in a baking dish. Spread 1 tablespoon pesto over each, top with 2 slices mozzarella and a couple of tomato slices. Bake at 400°F for 22 to 28 minutes until the thickest part reads 165°F.

2. Creamy Pesto Chicken Pasta

Cook 12 ounces penne. Sear 1 pound sliced chicken breast in olive oil until it reaches 165°F, about 6 minutes. Lower the heat, stir in 1/2 cup pesto, 1/2 cup heavy cream, and 1/2 cup reserved pasta water, then toss with the pasta and 1/2 cup halved cherry tomatoes.

3. Pesto Chicken Skillet With Gnocchi

Brown 1 pound shelf-stable gnocchi in a skillet with 1 tablespoon oil for 5 minutes. Push aside, cook diced chicken until 165°F, add 2 handfuls of spinach and 1/3 cup pesto, and toss until the greens wilt.

4. Grilled Pesto Chicken Skewers

Marinate 1 1/2 pounds cubed chicken in 1/3 cup pesto and 2 tablespoons lemon juice for 30 minutes. Thread on skewers with zucchini and red onion. Grill over medium-high heat 10 to 12 minutes, turning, until the chicken reaches 165°F.

5. Pesto Chicken Sandwiches

Slice cooked chicken breast, pile on ciabatta with pesto, roasted red peppers, and fresh mozzarella, then press in a skillet 3 minutes per side until the cheese melts.

6. Sheet Pan Pesto Chicken and Vegetables

Toss 1 pound baby potatoes, halved, with 2 tablespoons oil and roast at 425°F for 15 minutes. Add 4 chicken thighs (boneless) coated in pesto and 2 cups green beans. Roast another 20 to 25 minutes until the chicken hits 165°F and the potatoes are fork-tender.

7. Pesto Chicken Stuffed Peppers

Halve 4 bell peppers and stuff each with a mixture of 2 cups shredded cooked chicken, 1 cup cooked rice, 1/3 cup pesto, and 1/2 cup shredded mozzarella. Bake covered at 375°F for 30 minutes, uncover, and bake 10 more.

8. Slow Cooker Pesto Chicken

Place 2 pounds chicken breasts in a slow cooker with 1/2 cup chicken broth and 1/3 cup pesto. Cook on low 4 to 5 hours until 165°F, shred, and stir in another 2 tablespoons pesto before serving over rice or orzo.

Full Recipe: Baked Pesto Chicken With Tomatoes

Ingredients

• 4 boneless, skinless chicken breasts (6 to 8 ounces each)
• 1/2 cup basil pesto
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cherry tomatoes, halved
• 1 cup shredded mozzarella
• 2 tablespoons grated Parmesan

Instructions

1. Heat the oven to 400°F and grease a 9×13-inch dish.
2. Pound the thicker ends of the chicken lightly so the breasts are an even thickness, about 3/4 inch.
3. Season with salt and pepper and brush with olive oil.
4. Spread about 2 tablespoons pesto over each breast.
5. Scatter tomatoes around the chicken and bake for 18 minutes.
6. Sprinkle mozzarella and Parmesan on top and return to the oven for 5 to 8 minutes, until the cheese bubbles and a thermometer reads 165°F in the thickest part.
7. Rest 5 minutes before serving.

Tips for Cooking With Pesto

• Pesto’s flavor dulls under prolonged high heat. For grilling and searing, use half before cooking and stir the rest in at the end.
• The oil in pesto can separate when baked. A thin layer under the cheese helps keep it from running.
• Thin pesto with pasta water instead of cream when you want a lighter sauce.
• Season the chicken itself with salt, since pesto alone may not season it all the way through.
• Always use an instant-read thermometer. Chicken is done at 165°F.

Variations

• Sun-dried tomato pesto adds a sweeter, tangier flavor.
• Swap pine nuts for walnuts or sunflower seeds in homemade pesto to change the character.
• Arugula or spinach pesto gives a peppery or milder profile.
• Add a squeeze of lemon and a pinch of red pepper flakes to cut richness.
• Use chicken thighs for a richer texture; bone-in pieces need 35 to 45 minutes at 400°F.

Choosing the Right Cut of Chicken

Boneless, skinless breasts cook fast and slice neatly, which suits sandwiches, pasta, and baked toppings. They dry out quickly, so even thickness matters. Boneless thighs have more fat and stay tender through grilling, skillet cooking, and slow cooking, making them the safer choice if dinner might get delayed. Tenders work well for skewers and quick skillet meals because they are already uniform in size. Whatever cut you pick, trim visible fat, pat the surface dry before seasoning, and let the meat sit at room temperature for about 15 minutes before it hits the heat.

Planning a Pesto Dinner Menu

Pesto chicken is rich and herby, so sides that add crunch or acidity keep the plate balanced. A few combinations that work:

• Baked pesto chicken with roasted cherry tomatoes, garlic bread, and a lemony arugula salad.
• Pesto chicken pasta with steamed broccolini and shaved Parmesan.
• Grilled pesto skewers with couscous, cucumber, and a squeeze of lemon.
• Pesto chicken sandwiches with a cup of tomato soup.
• Slow cooker pesto chicken over orzo with sauteed spinach.

For meal prep, bake a double batch of the plain pesto-coated chicken, slice it, and use it across several meals in grain bowls, wraps, and salads during the week.

Storage and Reheating

Refrigerate cooked pesto chicken in an airtight container up to 4 days. Reheat gently in a 350°F oven or a covered skillet with a splash of broth until it reaches 165°F. Pesto pasta absorbs the sauce overnight, so add a spoonful of water or olive oil when reheating. Leftover homemade pesto keeps 5 days in the refrigerator with a thin layer of oil on top, or freeze it in ice cube trays for up to 3 months.

FAQ

Can I use store-bought pesto?

Yes. Jarred or refrigerated pesto works in all these recipes. Taste before adding extra salt, because some brands are quite salty.

Why did my pesto turn dark?

Basil oxidizes when exposed to air and heat. Cover surfaces with a layer of oil, or add a little lemon juice. The darker color does not mean it is spoiled, though flavor is best when fresh.

How do I keep pesto chicken from drying out?

Pound to an even thickness, avoid overbaking, and pull it from the oven at 165°F. Resting 5 minutes helps juices redistribute.

Can I make pesto chicken without nuts?

Yes. Use pumpkin seeds or sunflower seeds in homemade pesto, or check the label of store-bought versions, since most contain nuts or cross-contact warnings.

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