How To Make 2-Ingredient Pesto Chicken
Basil pesto and chicken breast fillets are all you really need for this pesto chicken recipe. It can’t get any easier than this!
Serves:
Ingredients
- 2lbschicken breast fillets(4 pieces) skinless and boneless
- ½cupbasil pestoplus ¼ cup extra for serving
- salt and pepperadjust to your tastes
- 17ozcherry tomatoesoptional for serving
Instructions
-
Smother the pesto all over the chicken fillets (about 2 tablespoons of pesto for each chicken breast). Season with salt and pepper, if desired.
Grill:
-
Preheat a barbecue plate, grill pan, or skillet over medium-high heat.
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Cook for 5 to 6 minutes each side or until completely cooked through. Transfer to a warm plate.
-
Grill the tomatoes, rotating once, until soft and beginning to brown.
-
Top chicken with extra pesto. Serve with the tomatoes.
Bake:
-
Preheat the oven to 350 degrees F(180 degrees C). Line a baking dish with aluminum foil or parchment paper.
-
Arrange the coated chicken breasts in the baking dish and bake in a preheated oven for 30 minutes.
-
At 30 minutes, remove the chicken from the oven and arrange the tomatoes around each fillet.
-
Place the chicken back in the oven and cook for a further 20 minutes, or until the chicken is cooked through and no longer pink.
Nutrition
- Calories: 527.73kcal
- Fat: 31.95g
- Saturated Fat: 7.52g
- Trans Fat: 0.24g
- Monounsaturated Fat: 8.71g
- Polyunsaturated Fat: 4.56g
- Carbohydrates: 8.09g
- Fiber: 2.31g
- Sugar: 3.18g
- Protein: 50.17g
- Cholesterol: 147.82mg
- Sodium: 889.32mg
- Calcium: 99.04mg
- Potassium: 799.79mg
- Iron: 2.98mg
- Vitamin A: 105.34µg
- Vitamin C: 16.51mg
How To Make 2 Ingredient Pesto Chicken Recipe
Pesto Chicken GRILLED OR OVEN BAKED, smothered in a creamy, homemade Basil Pesto! Served with cherry tomatoes, this chicken is out of this world crazy good with only 2 main ingredients needed!
Serves:
Ingredients
- 4 1 2skinless4 and boneless chicken breast fillets ((about 1 kg | 2 pounds))
- 1/2 1/4cup1/2 Basil Pesto (, plus 1/4 extra for serving (use this recipe for homemade pesto or you can use store bought))
- Salt and Pepper to season ((optional – adjust to your tastes))
- 500 17g500 | 17 ounces cherry tomatoes ((optional as a servin idea))
Instructions
-
Smother chicken fillets in the pesto on all sides (about 2 tablespoons of pesto for each chicken breast, depending on your taste). Season with salt and pepper, if desired.
-
Preheat a barbecue plate, grill pan or skillet over medium-high heat. Cook for 5-6 minutes each side or until completely cooked through. Transfer to a warm plate. Grill the tomatoes, rotating once, until soft and beginning to brown.
-
Top chicken with extra pesto. Serve with the tomatoes.
-
Preheat the oven to 350°F | 180°C. Line a baking dish with aluminium foil or bang | parchment paper.
-
Arrange the coated chicken breasts in the baking dish and bake in a preheated oven for 30 minutes.
-
At 30 minutes, remove the chicken from the oven and arrange the tomatoes around each fillet.
-
Place the chicken back in the oven and cook a further 20 minutes, or until the chicken is cooked through and no longer pink.
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