Chicken covered in a rich, handmade basil pesto and baked or grilled! This chicken is out of this world insanely delicious, low carb, and only requires 2 key ingredients!
My God. This bird is unreal—or was. The Pesto Chicken recipe below includes TWO different cooking techniques since BOTH need to be shared! I adore grilling and the distinct chargrilled, barbecued flavor it imparts to the chicken. BUT! Even better, tender and juicy, with a great flavor, when roasted in the oven!
2 Ingredient Pesto Chicken (Pinterest)The beginning is pesto. Do you recall the pesto I mentioned yesterday? Yeah. It’s pesto. That is the pesto you will prepare and use to cover your chicken in.
(I’m joking.) Not.) You can certainly use pre-made pesto and avoid using a food processor for two minutes. How. Ever. Nothing compares to the flavor of homemade, fresh pesto.
After that, you will grill or bake the pesto-covered chicken until it is well cooked, perfectly tender on the inside, and golden brown on the outside.
THEN you will either grill the tomatoes OR put them in the oven. and POW! Chicken is prepared so quickly and with little effort.
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2 Ingredient Pesto Chicken (Pinterest)INGREDIENTS
- 4 skinless and boneless chicken breast fillets (about 1 kg | 2 pounds)
- 1/2 cup Basil Pesto, plus 1/4 cup 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 g | 17 ounces cherry tomatoes (optional as a serving idea)
INSTRUCTIONS
- Spread pesto all over the chicken fillets (about 2 tablespoons of pesto for each chicken breast, depending on your taste). If desired, season with salt and pepper.
Grill:
- Warm up a grill pan, barbecue plate, or skillet over high heat. Cook for 5 to 6 minutes on each side, or until thoroughly done. To a heated platter, transfer. When the tomatoes are soft and starting to color, grill them while turning them once.
- Add more pesto to the chicken. Offer alongside the tomatoes.
Oven Baked
- Set the oven’s temperature to 350°F or 180°C. Use aluminum foil or parchment paper to line a baking pan.
- Place the chicken breasts that have been coated in the baking dish and bake them for 30 minutes in a preheated oven.
- After 30 minutes, take the chicken out of the oven and surround each fillet with tomatoes.
- Re-bake the chicken for 20 more minutes, or until it is thoroughly done and no longer pink inside.