Recipe

Fresh Pesto Chicken (Sweet and Simple)

Juicy chicken in a bright basil pesto with a tiny touch of honey and lemon for that sweet-savory, weeknight-perfect finish.

By Matt Campbell

•

4.8

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This is the kind of dinner that makes you feel like you did something without actually doing that much. Fresh pesto chicken is bright, herby, and cozy all at once, and the secret is a tiny hit of sweetness. Not dessert-sweet. Just enough honey to round out the garlic and basil, then a squeeze of lemon to wake the whole thing up.

You can keep it simple with store-bought pesto and still get a seriously good result, or go full chaotic-good and blitz your own pesto in five minutes. Either way, you end up with juicy chicken, a glossy sauce, and plenty of excuses to pile it over pasta, potatoes, or a hunk of bread that was minding its business.

Why It Works

Juicy chicken with crisp edges: a quick sear builds flavor fast before the pesto goes in.
Sweet and simple balance: a small spoon of honey smooths out the sharp garlic and salty Parmesan.
Bright finish: lemon at the end keeps the pesto tasting fresh, not heavy.
No broken sauce stress: a splash of chicken broth helps the pesto turn into a silky pan sauce instead of a thick paste.

Pairs Well With

Storage Tips

How to Store Leftovers

Cool and store: Let leftovers cool a bit, then refrigerate within 2 hours.
Fridge: Store pesto chicken in an airtight container for up to 3 to 4 days. Keep any extra sauce with it so the chicken stays juicy.
Freezer: You can freeze it, but pesto can dull a little. For best flavor, enjoy within 1 to 2 months. Thaw overnight in the fridge.
Reheat: Warm gently in a skillet over low heat with a splash of water or broth. Microwave works too, but use short bursts so the chicken does not dry out.
Meal prep tip: Slice the chicken before storing so it reheats faster and stays tender.

Common Questions

Can I use store-bought pesto?

Absolutely. Look for a refrigerated pesto if possible for the brightest flavor. Since pesto varies a lot (saltiness, thickness, oiliness), taste before you add extra salt, and add a splash more broth if you want a looser sauce.

Why add honey? Will it taste sweet?

It will not taste like candy. The honey is there to balance bitter basil, sharp garlic, and salty cheese. Start with 1 teaspoon, then taste the sauce and decide if you want the second teaspoon.

How do I keep pesto from turning dull or bitter?

Do not cook it hard. Add pesto after the chicken is cooked and the pan has cooled down a bit. Warm it just enough to loosen into a sauce.

Can I make this with chicken thighs?

Yes. Boneless, skinless thighs are very forgiving. They may take a few minutes longer depending on thickness. Cook to temperature, not the clock.

Is there a dairy-free option?

Use a dairy-free pesto or make your own with nutritional yeast instead of Parmesan. The sauce will be a little different, but still herby and bright.

Any allergy heads-up?

Pesto often contains nuts (pine nuts or walnuts) and dairy (Parmesan). If you are cooking for someone with allergies, double-check your ingredients or make a nut-free, dairy-free pesto.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch is ideal)
Tongs
Instant-read thermometer (helpful for perfectly cooked chicken)
Cutting board and knife
Microplane or fine grater (for lemon zest and Parmesan)

I started making this on nights when I wanted a real dinner but had the energy of a houseplant. I would sear chicken, stir in pesto, call it a win. Then one night I tasted it and thought, this is good, but it needs a little kindness. A spoon of honey and a squeeze of lemon later, the whole pan tasted like it had a plan. Now it's my go-to when I want something that feels fresh and comforting at the same time, which is basically my entire cooking personality.

Fresh Pesto Chicken (Sweet and Simple)

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 servings

Ingredients

1 1/2 pounds boneless, skinless chicken breasts (or thighs)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (optional, for extra savory depth)
1 tablespoon olive oil
1/3 cup basil pesto (store-bought or homemade)
1/4 cup low-sodium chicken broth (or water), plus more as needed
1 to 2 teaspoons honey (start with 1, add more if you want it rounder)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest (optional, but highly recommended)
2 tablespoons grated Parmesan, plus more for serving (optional)
1 tablespoon butter (optional, for a silkier sauce)
Fresh basil or parsley, for serving (optional)

Instructions

Prep the chicken. Pat chicken dry. Season both sides with salt, pepper, and garlic powder if using. If the breasts are thick, slice them horizontally into cutlets so they cook evenly and stay juicy.
Sear for crisp edges. Heat a large skillet over medium-high heat. Add olive oil. Sear chicken until golden, about 4 to 6 minutes per side for cutlets, but the real boss here is temperature. If it is browning too fast, lower the heat. Pull the chicken at 160°F (it will finish at 165°F with resting and the final toss). Transfer to a plate.
Rest, then cool the pan a bit. Let the chicken rest for 5 minutes while you bring the heat down. Take the skillet off the heat for about 1 minute, then return it to low. This is your moment to avoid scorching the pesto.
Make the sweet pesto sauce. Add pesto. Stir in the broth and honey until it loosens into a glossy sauce. If your pesto is super thick, add another splash of broth. Add butter if using for extra shine. (If you want to be extra careful about separation, you can whisk the broth into the pesto in a small bowl first, then add it to the pan.)
Finish with lemon. Stir in lemon juice and zest. Taste the sauce. Add another pinch of salt if needed, or an extra teaspoon of honey if you want it slightly sweeter and rounder.
Coat and serve. Return chicken and any juices to the skillet. Turn to coat for 1 to 2 minutes, just until warmed through and the chicken reaches 165°F. Sprinkle with Parmesan and herbs. Serve over pasta, rice, roasted potatoes, or with bread to mop up the sauce.

Nutrition information is estimated.

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