Lemon Basil Pesto Chicken (Printable Version)

Tender chicken baked with vibrant lemon-basil pesto for a fresh, zesty dinner.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 5-6 oz each)
02 - 1 tablespoon olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon freshly ground black pepper

→ Lemon Basil Pesto

05 - 2 cups fresh basil leaves, packed
06 - ½ cup freshly grated Parmesan cheese
07 - ⅓ cup pine nuts (or walnuts)
08 - 2 large garlic cloves
09 - Zest and juice of 1 large lemon
10 - ½ cup extra-virgin olive oil
11 - ¼ teaspoon salt
12 - ¼ teaspoon black pepper

→ Garnish (optional)

13 - Lemon slices
14 - Fresh basil leaves
15 - Additional grated Parmesan

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold chicken breasts in a single layer.
02 - Pat chicken breasts dry. Rub with 1 tablespoon olive oil, salt, and pepper. Arrange in prepared baking dish.
03 - In a food processor, combine basil, Parmesan, pine nuts, garlic, lemon zest, lemon juice, salt, and pepper. Pulse until finely chopped.
04 - With processor running, slowly drizzle in olive oil until smooth, vibrant pesto forms. Scrape down sides as needed.
05 - Spread a generous layer of lemon basil pesto over each chicken breast, covering top fully. Reserve leftover pesto for serving.
06 - Bake for 20-25 minutes, until chicken reaches internal temperature of 165°F and juices run clear.
07 - Let rest for 3 minutes. Serve with extra pesto, lemon slices, and fresh basil if desired.

# Expert Tips:

01 -
  • The lemon zest cuts through the rich pesto making every bite feel light and refreshing
  • It comes together in under 45 minutes but tastes like something from a fancy restaurant
  • The pesto keeps the chicken incredibly moist even after baking
02 -
  • If your pesto looks too thick add olive oil one tablespoon at a time until it reaches a spoonable consistency
  • The pesto will darken on top as it bakes but this is completely normal and does not affect the flavor
  • Always check the internal temperature rather than timing alone as chicken breast thickness can vary significantly
03 -
  • Toast your pine nuts in a dry pan for 2 to 3 minutes before adding them to the pesto for deeper flavor
  • Make a double batch of pesto and use it throughout the week on sandwiches roasted vegetables or scrambled eggs

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