Pesto Chicken Breast: Sizzling Summer Grill Delight

Pesto Chicken Breast promises a bold, juicy bite that transforms any weeknight meal. It solves the endless struggle of bland chicken that ends up dry or overcooked. After making this recipe fifty times, I understand how to keep the breast moist while getting that perfect crust. The dish delivers a crispy, golden exterior and a creamy basil center that melts in your mouth. Check out the Crispy Spinach Mozzarella Sticks Recipe for easy appetizers that complement this entrée. Jump to the recipe card or keep reading for my best tips. You might also love my Crispy Spinach Mozzarella Sticks.

What You'll Need for Pesto Chicken Breast: Sizzling Summer Grill Delight

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 4 boneless, skinless chicken breasts (6‑8 oz each)
• 1 cup fresh basil leaves
• 1/2 cup pine nuts
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 1/2 cup mozzarella cheese, shredded
• 1 clove garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup panko breadcrumbs
• Fresh basil
• Pine nuts
• Parmesan cheese
• Olive oil
• Garlic
• Salt
• Pepper
• Optional: Toasted pine nuts
• Optional: Extra grated Parmesan

How to Make Pesto Chicken Breast: Sizzling Summer Grill Delight

1. Preheat Oven: Set oven to 375°F (190°C) and let it warm fully.
2. Make Pesto: Blend basil, pine nuts, Parmesan, garlic, and olive oil until a thick paste forms.
3. Create Pocket: Lay each chicken breast flat, slice a pocket into the center, and season with salt and pepper.
4. Fill and Secure: Spread 1–2 tablespoons of pesto inside each pocket, then secure with toothpicks.
5. Bread and Sear: Beat one egg, dip each stuffed breast, then roll in panko breadcrumbs. Sear in hot skillet with 1 tbsp olive oil for 3 minutes per side.
6. Bake to Finish: Transfer the pan to the oven and bake until the internal temperature reaches 165°F (74°C), about 15 minutes.

Storing & Reheating Pesto Chicken Breast: Sizzling Summer Grill Delight

Short-Term Storage

Store in an airtight container in the fridge. Consume within 1–2 days Make-ahead tip: Prepare and bake, then refrigerate

Freezing Pesto Chicken Breast: Sizzling Summer Grill Delight

Freeze up to 3 months

How to Reheat Without Drying It Out

Oven: Reheat at 350°F for 10–12 minutes Microwave: Cover with a damp paper towel, microwave 1–2 minutes

Recipe Notes

• Chef tip: To keep the centre moist, don’t pierce the chicken too deep.
• Best substitution: Swap Parmesan for pecorino for sharper flavor.
• Make-ahead: Reheat in oven until warm; avoid microwave to keep crust crispy.
• Scaling: Double the recipe; cook in batches to maintain crispness.
• Troubleshooting: If the breast dries out, the oven temperature was too high. Reduce heat or cover with foil.

Pesto Chicken Breast: Sizzling Summer Grill Delight

⏱

Prep

10 mins

🍳

Cook

20 mins

⏳

Total

30 mins

🍽

Serves

4 servings

Ingredients

Main Ingredients

• 4 boneless, skinless chicken breasts (6‑8 oz each)
• 1 cup fresh basil leaves
• 1/2 cup pine nuts
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 1/2 cup mozzarella cheese, shredded
• 1 clove garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup panko breadcrumbs

Seasonings

• Fresh basil
• Pine nuts
• Parmesan cheese
• Olive oil
• Garlic
• Salt
• Pepper

Optional Toppings

• Toasted pine nuts
• Extra grated Parmesan

Instructions

1. Preheat Oven: Set oven to 375°F (190°C) and let it warm fully.
2. Make Pesto: Blend basil, pine nuts, Parmesan, garlic, and olive oil until a thick paste forms.
3. Create Pocket: Lay each chicken breast flat, slice a pocket into the center, and season with salt and pepper.
4. Fill and Secure: Spread 1–2 tablespoons of pesto inside each pocket, then secure with toothpicks.
5. Bread and Sear: Beat one egg, dip each stuffed breast, then roll in panko breadcrumbs. Sear in hot skillet with 1 tbsp olive oil for 3 minutes per side.
6. Bake to Finish: Transfer the pan to the oven and bake until the internal temperature reaches 165°F (74°C), about 15 minutes.

Notes

• Chef tip: To keep the centre moist, don’t pierce the chicken too deep.
• Best substitution: Swap Parmesan for pecorino for sharper flavor.
• Make-ahead: Reheat in oven until warm; avoid microwave to keep crust crispy.
• Scaling: Double the recipe; cook in batches to maintain crispness.
• Troubleshooting: If the breast dries out, the oven temperature was too high. Reduce heat or cover with foil.

Storage

• Fridge: Consume within 1–2 days
• Freezer: Freeze up to 3 months
• Oven reheat: Reheat at 350°F for 10–12 minutes
• Microwave reheat: Cover with a damp paper towel, microwave 1–2 minutes
• Make ahead: Prepare and bake, then refrigerate

Nutrition Per Serving

• Calories: 520
• Protein: 35g
• Fat: 29g
• Carbs: 35g
• Fiber: 3g
• Sugar: 1g
• Sodium: 900mg
• Cholesterol: 110mg
• Sat. Fat: 8g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Pesto Chicken Breast: Sizzling Summer Grill Delight FAQs

A Warm Final Note

I can’t wait for you to try Pesto Chicken Breast: Sizzling Summer Grill Delight and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!