Lemon Basil Pesto Chicken (Printable)

Juicy chicken topped with zesty lemon-basil pesto, baked until tender.

# What goes in:

→ 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

# 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 making every bite feel incredibly fresh
  • Everything bakes in one dish so cleanup is practically nonexistent
02 -
  • Pounding the chicken to even thickness prevents thinner pieces from drying out before thicker parts cook through
  • The pesto can turn brown if exposed to air too long so press plastic wrap directly onto the surface if storing
03 -
  • Briefly toasting the pine nuts in a dry pan before blending brings out their natural oils
  • Add a handful of spinach to the pesto if your basil plant is running low

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