Garlic Pesto Chicken combines juicy chicken with aromatic basil pesto and roasted garlic for a flavorful, impressive meal. This recipe is surprisingly simple and delivers tender, moist chicken with a gorgeous pesto crust. The intoxicating aroma and vibrant taste make it a staple for any occasion.
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Why You’ll Love This Garlic Pesto Chicken
- Bursting with flavor: Basil pesto and roasted garlic create a rich, aromatic profile.
- Incredibly easy: Just a handful of ingredients and mostly hands-off baking.
- Wonderfully juicy: Searing and baking lock in moisture for tender, never-dry chicken.
- Versatile for any occasion: Great with pasta, salad, or for meal prep.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
- ½ cup high-quality basil pesto (homemade or store-bought)
- 6 large garlic cloves, minced
- 2 tbsp olive oil, divided
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional, for a little heat)
- 2 tbsp grated Parmesan cheese, for serving
- Fresh basil leaves, for garnish
Tools: Oven-safe skillet (like cast iron or stainless steel), mixing bowl, microplane or zester, meat thermometer
Notes: Using good-quality pesto makes a difference; homemade is worth it. Lemon zest and juice cut through the richness and brighten the dish.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 4 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Bring your chicken to room temperature. If you have a few extra minutes, let the chicken sit out for 15–20 minutes before cooking. This helps it cook more evenly and prevents the outside from overcooking while the inside catches up.
- Don’t skimp on the garlic. Yes, six cloves might sound like a lot, but roasting tames its sharpness and brings out a sweet, mellow flavor that pairs perfectly with the pesto. Trust me on this one.
- Use an oven-safe skillet if you can. Starting on the stovetop and finishing in the oven gives you the best of both worlds—a golden sear and gentle, even cooking. If you don’t have one, you can transfer the chicken to a baking dish before popping it in the oven.
- Consider toasting your own pine nuts for the pesto. If you’re making pesto from scratch, toasting the pine nuts lightly in a dry pan until golden will deepen their flavor and add a lovely nuttiness to the finished dish.
How to Make Garlic Pesto Chicken
Step 1: Preheat your oven to 375°F (190°C). While it’s heating up, pat the chicken breasts completely dry with paper towels—this is key for getting a good sear. Season both sides generously with salt and black pepper. In a small bowl, mix together the pesto, minced garlic, lemon zest, lemon juice, and red pepper flakes (if using). Set this garlic pesto mixture aside for now.
Step 2: Heat one tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken breasts. You should hear a nice sizzle—that’s how you know the pan is hot enough. Sear the chicken for 3–4 minutes on the first side, until a golden-brown crust forms. You’ll notice the edges turning opaque—that’s exactly what you’re looking for.
Step 3: Flip the chicken and immediately reduce the heat to medium. Cook for another 2 minutes on the second side—it won’t be fully cooked yet, and that’s intentional. Now, spoon the garlic pesto mixture evenly over the top of each chicken breast, spreading it gently with the back of the spoon so it covers the surface.
Step 4: Transfer the skillet to the preheated oven and bake for 15–18 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when checked with a meat thermometer. The pesto should look set and slightly darkened around the edges, and your kitchen will smell absolutely incredible.
Step 5: Carefully remove the skillet from the oven—remember, that handle is hot! Let the chicken rest in the pan for 5 minutes. This allows the juices to redistribute, so when you slice into it, you get perfectly moist meat every time. Just before serving, sprinkle with grated Parmesan and fresh basil leaves for a fresh, finishing touch.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed bag or container for up to 2 months.
- Reviving: Reheat in a 325°F oven with a splash of broth, covered, until warm.
Serving Suggestions
Complementary Dishes
- Creamy Parmesan Risotto — The rich, savory notes of the risotto complement the garlicky pesto chicken beautifully, and the creamy texture is a lovely contrast to the tender chicken.
- Roasted Cherry Tomatoes with Herbs — Their sweet, burst-in-your-mouth quality and slight acidity help cut through the richness of the dish, adding both color and freshness to your plate.
- Garlic Bread or Focaccia — Perfect for mopping up any extra pesto and garlic-infused juices left on the plate—because honestly, you won’t want to waste a single drop.
Drinks
- Crisp Sauvignon Blanc — Its bright acidity and citrus notes balance the herbal, garlicky flavors of the chicken, cleansing your palate between bites.
- Sparkling Water with Lemon — A simple, refreshing non-alcoholic option that highlights the lemon zest in the dish and keeps everything feeling light.
- Light Italian Red like Chianti — If you prefer red wine, a young Chianti has enough acidity to stand up to the pesto without overpowering the chicken’s delicate flavor.
Something Sweet
- Lemon Sorbet — The bright, clean citrus flavor is a perfect palate-cleanser after the savory, garlicky main course, and it feels wonderfully light.
- Almond Biscotti — Their subtle nuttiness echoes the pine nuts in the pesto, and their crunchy texture makes for a satisfying, not-too-sweet ending.
- Fresh Berries with Whipped Cream — Simple, fresh, and a little indulgent—the berries’ natural sweetness provides a lovely contrast to the meal’s savory depth.
Top Mistakes to Avoid
- Overcooking the chicken. Chicken breasts can go from juicy to dry surprisingly fast. Using a meat thermometer is the most reliable way to ensure perfect results every time—pull it out as soon as it hits 165°F.
- Using raw garlic without cooking it. If you just mix raw garlic into pesto and eat it raw, the flavor can be harsh and overpowering. Baking it with the chicken mellows it out beautifully.
- Skipping the sear. That initial sear isn’t just for looks—it creates a flavorful crust and helps seal in the chicken’s natural juices. If you put unbrowned chicken straight into the oven, you’ll miss out on texture and depth.
- Not letting the chicken rest. I know it’s tempting to dig right in, but if
Garlic Pesto Chicken
Make juicy, flavorful Garlic Pesto Chicken in just 35 minutes! This easy recipe features a golden sear and a savory pesto crust. Get the simple steps and cook it tonight!
Ingredients
For the chicken and pesto mixture:
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4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
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1/2 cup high-quality basil pesto (homemade or store-bought)
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6 large cloves garlic (minced)
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2 tbsp olive oil (divided)
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1 tsp lemon zest
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1 tbsp fresh lemon juice
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1/2 tsp salt (or to taste)
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1/4 tsp black pepper
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1/4 tsp red pepper flakes (optional, for a little heat)
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2 tbsp grated Parmesan cheese (for serving)
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Fresh basil leaves (for garnish)
Instructions
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Preheat your oven to 375°F (190°C). While it’s heating up, pat the chicken breasts completely dry with paper towels—this is key for getting a good sear. Season both sides generously with salt and black pepper. In a small bowl, mix together the pesto, minced garlic, lemon zest, lemon juice, and red pepper flakes (if using). Set this garlic pesto mixture aside for now.01
-
Heat one tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken breasts. You should hear a nice sizzle—that’s how you know the pan is hot enough. Sear the chicken for 3–4 minutes on the first side, until a golden-brown crust forms. You’ll notice the edges turning opaque—that’s exactly what you’re looking for.02
-
Flip the chicken and immediately reduce the heat to medium. Cook for another 2 minutes on the second side—it won’t be fully cooked yet, and that’s intentional. Now, spoon the garlic pesto mixture evenly over the top of each chicken breast, spreading it gently with the back of the spoon so it covers the surface.03
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Transfer the skillet to the preheated oven and bake for 15–18 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when checked with a meat thermometer. The pesto should look set and slightly darkened around the edges, and your kitchen will smell absolutely incredible.04
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Carefully remove the skillet from the oven—remember, that handle is hot! Let the chicken rest in the pan for 5 minutes. This allows the juices to redistribute, so when you slice into it, you get perfectly moist meat every time. Just before serving, sprinkle with grated Parmesan and fresh basil leaves for a fresh, finishing touch.05
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