Lemon Pesto Chicken
Brighten up your mealtime with this irresistible Lemon Pesto Chicken recipe—a zesty, flavor-packed dish that's as easy to make as it is stunning to serve. Juicy, golden-seared chicken breasts are brushed with a vibrant blend of basil pesto, fresh lemon juice, and lemon zest, then oven-baked alongside sweet cherry tomatoes for a Mediterranean-inspired feast. Topped with a sprinkle of freshly grated Parmesan cheese and garnished with fragrant basil, this dish is both elegant and simple, perfect for busy weeknights or entertaining guests. Ready in just 40 minutes and bursting with bold flavors, this Lemon Pesto Chicken pairs beautifully with roasted vegetables, creamy mashed potatoes, or a crisp side salad for a complete meal.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cups Basil pesto (store-bought or homemade)
- 3 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 cup Cherry tomatoes, halved
- 0.25 cup Parmesan cheese, grated
- 4 leaves Fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, combine the basil pesto, lemon juice, lemon zest, and 1 tablespoon of olive oil. Mix well and set aside.
Season the chicken breasts on both sides with salt and pepper.
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant.
Place the chicken breasts in the skillet and sear for 2-3 minutes on each side until golden brown. Remove the skillet from heat.
Brush the prepared lemon pesto mixture generously over the seared chicken breasts.
Add the halved cherry tomatoes to the skillet around the chicken.
Place the skillet in the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and sprinkle the grated Parmesan cheese evenly over the chicken.
Let the chicken rest for 5 minutes. Garnish with fresh basil leaves if desired and serve warm.
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.7 g | 136% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 3917 mg | 170% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 7.0 g | ||
| Protein | 233.6 g | 467% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 530 mg | 41% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2347 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
