Pesto chicken
If you are looking for an easy dinner that delivers on taste, this pesto chicken recipe has you covered. Delicious chicken pieces team up with leeks, all smothered in a creamy, pesto-packed sauce. Quick to prepare and full of flavour, it is a great go-to meal for those busy evenings when you are craving something homemade without breaking a sweat.
Ingredients
|
Chicken breast fillets
|
500 g |
|---|---|
|
Leek
|
1 |
|
Butter
|
|
|
Salt
|
1 tsp |
|
White pepper
|
¼ tsp |
|
Cream
|
250 ml |
|
Pesto
|
50 g |
|
Broccoli
|
150 g |
|
Bread
|
4 slices |
Get perfectly cooked chicken
Choose your cooking method based on the texture you want for the chicken. Grilling gives the chicken a smoky flavour with slightly crisp edges. Baking keeps the meat tender and juicy with minimal effort, while sautéing gives a lightly golden surface and a quick, flavourful result. No matter the method, check for doneness by slicing into the thickest part; the meat should be entirely white with clear juices. Use a reliable meat thermometer and aim for 75 °C for extra precision.
Try a homemade pesto
Store-bought pesto is quick and convenient, but homemade gives you a fresher taste and more control over the flavours. To make your own pesto, blend fresh basil with garlic, pine nuts, Parmesan cheese, olive oil, and a pinch of salt until smooth. For this recipe, aim for a slightly thick but spoonable consistency so it blends well with the cream without making the sauce too runny.
FAQ: Questions about pesto chicken
This chicken pesto recipe is easy to prepare, but a few questions may arise along the way. Here are answers to the most common ones to help you out.
How should I store leftover pesto chicken?
Leftover chicken with pesto should be stored in an airtight container in the fridge for up to 4 days. For longer storage, freeze it for up to 3 months. Let it cool completely before transferring it to a freezer-safe container or bag, removing as much air as possible to prevent freezer burn. When you are ready to enjoy it again, thaw it overnight in the fridge before reheating it in the pan.
Can I make pesto chicken ahead of time?
Yes, you can prepare pesto chicken ahead of time and store it in the fridge for 4 days until you are ready to heat and serve. If making it ahead, cook it as you normally would, let it cool, and refrigerate in an airtight container. When ready to serve, gently reheat it in a pan over low heat or in the oven at 160 °C until warmed through.
Nutritional values
Nutritional value, per
1266 Kcal
| Fibre | 20.6 gram fibers |
| Protein | 144.4 gram |
| Carbohydrates | 81.9 gram |
| Fat | 39.2 gram |
Creamy pesto chicken
Chicken and pesto? We like to think they were made for each other! The chicken stays juicy and tender with a satisfying savoury bite, while the pesto steps in for a herby, garlicky punch that makes everything pop. As the two meet in the creamy sauce, it becomes a flavour match made in heaven.
The rich cream softens the bold pesto, allowing its fresh basil notes to blend seamlessly with the delicate chicken. The smooth, velvety sauce wraps around the chicken, giving each piece a flavour-packed coating. These two ingredients make a duo you will want to cook time and again.
Sweet and slightly nutty flavour from leeks
Leeks add an unexpected twist to this meal with their gentle sweetness and humble nuttiness, making a fantastic companion to the creamy chicken with pesto. Their mild, onion-like flavour deepens the overall flavour without taking the spotlight away from the creamy pesto chicken.
As the leeks cook, they soften and become more tender. The great thing is they still retain a light bite, adding a pleasing textural contrast with every mouthful.
A quick and easy meal for family and friends
This pesto chicken recipe is your secret weapon for those days when the schedule is tight, but you still want a tasty meal for everyone to enjoy. It is quick to make, requires only a few simple ingredients, and tastes amazing. It works just as well for busy family evenings as it does for catching up with friends on weekends.
The beauty of this recipe is that it is easy to prepare without compromising on flavour. Plus, any leftovers taste just as delicious the next day, making it a smart choice for an easy lunch, too. So, it does not matter if you are preparing a big family dinner or hosting a relaxed gathering for friends; this meal will be just what you need.
Why not check out some of our other easy and tasty recipes? Our Asian beef stir-fry is like taking a trip to Asia without a passport. If you are planning a burger night, our lentil burgers are a great choice as well. And when the days turn colder, a steaming bowl of minced meat soup is the perfect cosy option that never disappoints.
Perfect pairings for your pesto chicken
Chicken with pesto pairs with an incredible array of sides, meaning you can easily tailor it to your appetite or the vibe of the meal. For something light and fresh, sautéed veggies like green beans, courgette, or spinach make the perfect sidekick to that creamy chicken.
If you are craving a bit more, crispy smashed potatoes with herbs are a tasty way to fill you up, while garlic bread is ideal for soaking up all that luscious pesto sauce. And, if you are in the mood for something crunchy and earthy, steamed broccoli or asparagus is a great and simple way to balance things out.
Experiment with the recipe
The great thing about this pesto chicken recipe is that you can have fun with it and customise it however you like. Want to add a zing? Squeeze in some lemon juice and zest at the end of cooking. The lemon’s bright acidity cuts through the sauce, giving everything a fresh kick. You can also top your pesto chicken with toasted pine nuts. The nutty, toasted flavour contrasts nicely with the creamy pesto sauce, while introducing a satisfying crunch.
Feeling adventurous? Switch up the pesto! Swap it for sun-dried tomato pesto for a tangy, smoky twist, or try walnut pesto for a richer, earthier flavour with a slightly bitter note. Spinach pesto is also a herbaceous alternative if you are craving something lighter.
