Lemon Basil Pesto Chicken (Printable version)

Tender baked chicken with zesty lemon basil pesto topping

# What you'll need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (6–7 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

# Directions:

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

# Expert Advice:

01 -
  • The bright lemon cuts through the rich pesto in a way that makes everything taste lighter and fresher than you expect
  • It comes together in under 15 minutes of active work but looks like something from a proper Italian restaurant
02 -
  • Don't skip drying the chicken first—moisture on the surface prevents proper seasoning and can make the pesto slide right off
  • The pesto can darken slightly in the oven, but that's just the basil doing its thing. It still tastes incredible
03 -
  • If your chicken breasts are huge, give them a quick pound with a meat mallet so they cook evenly
  • Toast the pine nuts in a dry pan for 2 minutes before adding to the pesto—it adds this incredible depth

Return