Chicken with Basil Pesto
Chicken with Basil Pesto
Juicy skillet chicken and fresh basil pesto make a flexible main dish for pasta, grain bowls, salads, or roasted vegetables. Pounding the chicken to an even thickness helps it cook at the same rate, and adding the pesto after cooking protects its bright color and fresh flavor.
Equipment and timing
- Large skillet with lid
- Food processor or blender
- Tongs
- Instant-read thermometer
- Cutting board
Yield: 4 servings
Preparation: 15 minutes
Cooking: 12 to 16 minutes
Heat: medium to medium-high
Ingredients
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 3/4 teaspoon fine salt, divided
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups loosely packed fresh basil leaves
- 1 small garlic clove
- 1/4 cup finely grated Parmesan
- 2 tablespoons toasted walnuts or pine nuts
- 1 tablespoon lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 to 2 tablespoons water, as needed
Method
- Place the chicken between sheets of parchment and pound the thick ends until each breast is about 3/4 inch thick. Season both sides with 1/2 teaspoon salt and the pepper.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chicken without crowding. Cook for 5 to 7 minutes on the first side, until browned. Turn, reduce heat to medium, and cover. Cook another 5 to 8 minutes, until the thickest part reaches 165°F/74°C. Transfer to a clean plate and rest for 5 minutes.
- Meanwhile, pulse basil, garlic, Parmesan, nuts, lemon juice, and the remaining salt in a food processor. With the machine running, stream in the extra-virgin olive oil. Add water one tablespoon at a time until spoonable.
- Slice the rested chicken and spoon pesto over it just before serving.
Cooking cues and troubleshooting
Chicken releases more easily once a brown crust forms; forcing it up too early can tear the surface. Thickness matters more than cooking time, so verify every piece at its thickest point. Use clean tongs and a clean plate for cooked chicken rather than reusing tools that touched it raw.
Pesto can become bitter if heavily processed or heated for too long. Pulse just until finely chopped and keep it away from direct skillet heat. If the sauce tastes sharp, add a little more Parmesan or oil. If it is too thick, use water rather than excessive oil to loosen it.
Substitutions and storage
Boneless chicken thighs work well but may need additional time; cook them to at least 165°F/74°C. Swap walnuts for pine nuts, or omit nuts and add an extra tablespoon of Parmesan. Baby spinach can replace up to half the basil while retaining a fresh green sauce.
Refrigerate chicken and pesto in separate airtight containers within 2 hours. Use the chicken within 4 days and pesto within 3 days. A thin film of olive oil over pesto slows browning. Freeze pesto in small portions for up to 2 months; thaw it in the refrigerator.
