Creamy Pesto Chicken Recipe with Garlic and Parmesan

I’m sharing this recipe because it’s become a go-to for busy nights. A quick anecdote: I serve as Primary president at our church and spend Sundays wrangling a dozen energetic kids. One Sunday a little one sprinted by and snatched a newborn’s pacifier like it was a prize—proof that a bit of chaos keeps life interesting. That same simplicity and joyful ease is what I love about this pesto chicken: straightforward, forgiving, and reliably delicious.

This recipe requires almost no planning. Use store-bought pesto if you need a shortcut, though homemade basil pesto brings the best freshness and flavor. Coat your chicken with a little oil, salt, pepper, and pesto, let it rest, then sear or grill. It’s great fresh, and it also freezes well for meal prep.

You need this SUPER easy chicken in your life

This is one of those “not really a recipe” recipes that still tastes special. Pick any chicken you like—thighs, breasts, or tenderloins—season simply, add oil and pesto, and cook. Marinate for 15 minutes or up to 48 hours. Serve over pesto pasta, toss sliced chicken into a summer salad, or plate with roasted vegetables for a quick, satisfying meal.

Ingredients

Minimal ingredients, maximum flavor:

• Basil pesto — homemade for best flavor, or a good-quality store-bought pesto.
• Chicken — boneless, skinless thighs are tender and flavorful; breasts or tenderloins work too (see notes for cook-time variations).
• Olive oil, kosher salt, and black pepper — to season and add richness for searing.

How to make homemade pesto chicken

This recipe is fast and forgiving. Toss the chicken, oil, salt, pepper, and pesto together in a bowl or zip-top bag. Let it marinate for at least 15 minutes, or refrigerate up to 48 hours.

When ready to cook, bring chilled chicken to room temperature for about 30 minutes. For stove-top cooking, heat a 12-inch sauté pan over medium-high heat for a few minutes, add 1 tablespoon oil, and let it shimmer. Lift the chicken from the marinade and let excess drip off—excess pesto can prevent browning.

Place chicken in the hot pan without crowding. Let it sear undisturbed until it releases easily and is golden, then flip with tongs. Add 1 tablespoon butter and swirl to baste as it melts; this promotes browning and flavor. Cook until the thickest part reads about 160°F, remove, and let rest 5 minutes before slicing against the grain. Serve with extra pesto on top.

Or grill: preheat to medium-high, oil the grates, grill 3 minutes per side to sear, then reduce heat and finish until the thickest part reaches about 155°F, rest a few minutes, and slice.

Slice against the grain for the best texture and finish with extra pesto and a sprinkle of pine nuts or grated cheese if you like.

What to serve with pesto chicken

Pesto chicken pairs well with many sides. A few favorites:

• Pesto pasta — toss cooked pasta with a little pasta water and pesto for a creamy, coating sauce.
• Basil chicken arugula salad — slice the chicken over peppery arugula and white beans for a light meal.
• Roasted red potatoes — crispy outside, tender inside.
• Brown rice and roasted broccoli — simple, healthy, and satisfying.

How to store leftovers

Store cooled leftovers in an airtight container in the refrigerator for up to 4–5 days. To reheat several pieces, place them in a glass baking dish with 2–3 tablespoons of water or broth in the bottom, cover tightly with foil, and warm at 350°F for 10–15 minutes until heated through. Reheat single portions in the microwave at 50% power for 2–3 minutes.

Cooked pesto chicken also freezes well. Cool completely, place in a freezer bag with excess air removed, and freeze up to 3–4 months. Thaw in the refrigerator overnight and reheat gently on the stove or in the oven.