Lemon Pesto Chicken is a bright and tasty dish that’s super easy to make. The juicy chicken is coated in fresh pesto and zesty lemon, giving it a burst of flavor.
This meal is perfect for a quick weeknight dinner. I love serving it with rice or pasta to soak up all that yummy sauce. It’s a winner all around! 🍽️
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this dish as they cook quickly and stay moist. If you’re looking for a healthier option, you could use turkey breasts instead.
Pasta: Angel hair works wonderfully due to its light texture, but if you’re not a fan, try thin spaghetti or even gluten-free pasta. Both will hold up well with the pesto.
Fresh Basil: The star of the pesto! If fresh basil isn’t available, try using fresh spinach for a milder flavor or even arugula for a peppery twist in your pesto.
Pine Nuts: Pine nuts can be pricey, so walnuts are a perfect, more affordable substitute. You can also use almonds for a nuttier flavor!
Lemon: The zest and juice give brightness to the pesto. If you’re out of fresh lemons, bottled lemon juice can work, but fresh is always best for flavor.
How Do I Make Perfect Pesto?
Making pesto at home is simple, but there are a couple of tips to get it just right! Using a food processor helps blend everything smoothly. Here’s how you can achieve a great pesto:
- Start by adding the basil, pine nuts, Parmesan, garlic, lemon zest, and lemon juice to the food processor.
- Pulse to combine these ingredients before adding the olive oil. Pour the oil in slowly to help create an emulsion.
- Stop when it’s smooth but still slightly chunky for that nice texture.
This technique allows the pesto flavors to meld beautifully while keeping a bit of thickness. Adjust salt to taste before using it on your pasta!
How to Make Lemon Pesto Chicken
Ingredients You’ll Need:
For the Chicken & Pasta:
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 8 oz angel hair pasta or thin spaghetti
- 1 bunch asparagus, trimmed
For the Pesto:
- 1/2 cup fresh basil leaves
- 1/4 cup pine nuts (or walnuts as substitute)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- Juice and zest of 1 lemon
For Garnish:
- Lemon wedges
- Fresh basil leaves
How Much Time Will You Need?
This delicious Lemon Pesto Chicken recipe takes about 10 minutes to prep and around 20 minutes to cook. In total, you’ll need about 30 minutes from start to finish. Perfect for a quick and tasty weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Pesto:
Start by making the pesto. In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, garlic, lemon zest, and lemon juice. While blending, gradually add 1/2 cup of olive oil until the mixture becomes smooth, but still slightly textured. Once ready, set it aside for later.
2. Season the Chicken:
Take the chicken breasts and sprinkle both sides generously with salt and pepper. This will enhance the flavor of your chicken!
3. Cook the Chicken:
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until they are fully cooked through and golden brown. Once done, remove the chicken from the skillet and set it aside.
4. Cook the Pasta:
While the chicken cooks, bring a large pot of salted water to a boil. Add the angel hair pasta (or your choice of thin spaghetti) and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.
5. Sauté the Asparagus:
In the same skillet you used for the chicken, add the trimmed asparagus. Sauté over medium heat for about 3-4 minutes until tender-crisp. Season with a little salt and pepper to taste.
6. Combine Pasta and Pesto:
Take the drained pasta and toss it lightly with some of the prepared pesto sauce until it’s evenly coated. This will infuse the pasta with delicious flavors!
7. Plate the Dish:
To serve, place a generous serving of the pesto-coated pasta on each plate. Top it with one of the cooked chicken breasts, and then add a little extra pesto over the chicken for more flavor.
8. Add the Asparagus and Garnish:
Arrange the sautéed asparagus alongside the chicken and pasta. Finish off your beautiful dish by garnishing it with lemon wedges and fresh basil leaves.
9. Serve and Enjoy!
Your Lemon Pesto Chicken is now ready to be enjoyed! Serve it warm and relish the fresh, zesty flavors!
Can I Use a Different Type of Pasta?
Absolutely! While angel hair pasta works great, you can use any type of pasta you prefer, such as thin spaghetti, fettuccine, or even gluten-free pasta. Just keep an eye on the cooking time as it may vary!
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Make sure to separate the chicken and pasta if possible, as the pasta may absorb more sauce during storage.
Can I Make the Pesto Ahead of Time?
Yes, you can! Pesto can be made ahead of time and stored in the fridge for about a week. Just store it in an airtight container and drizzle a little olive oil on top to prevent browning.
What Can I Substitute for Pine Nuts in the Pesto?
If you don’t have pine nuts, walnuts are a great alternative. You can also use sunflower seeds or even almonds for a different flavor profile!
