This Lemon Pesto Chicken is a bright and tasty dish that combines juicy chicken with fresh lemon and zesty pesto. It’s perfect for dinner when you need something quick and delicious!
I love how this dish brings a burst of flavor to the table. It smells amazing while cooking, and I can’t resist having seconds when it’s this good! Serve it with your favorite veggies for a complete meal.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this dish because they cook quickly and remain moist. You can swap them for chicken thighs for a juicier option or use tofu for a vegetarian version.
Pasta: Spaghetti works well here, but feel free to use any pasta you like! Penne or fusilli would also be delightful. If you’re looking for a gluten-free option, try chickpea or lentil pasta.
Pesto Ingredients: Fresh basil and parsley give the pesto its vibrant flavor. If you can’t find fresh herbs, you could replace them with basil pesto from a jar, or even try spinach for a different twist. Just remember, it’ll change the taste a bit!
Pine Nuts: Toasted pine nuts add creaminess and a nutty flavor. If you’re on a budget, walnuts or sunflower seeds work well as substitutes. Just make sure to toast them for that extra depth of flavor!
Parmesan Cheese: Grated Parmesan adds richness. For a dairy-free option, try nutritional yeast for a cheesy flavor without the dairy, or use a plant-based Parmesan substitute.
Lemon: The zest and juice of the lemon give a fresh brightness to the dish. For a unique flavor, try using lime instead, but the taste will be a bit different.
How Do You Make Great Pesto?
Pesto can sometimes be tricky, but getting it right is all about balancing flavors and textures. Here’s how to make it perfect:
- Start with the fresh ingredients: combine basil, parsley, garlic, and pine nuts in a food processor. This way, you can control the texture easily.
- Pulse the mix a few times before adding the oil. This helps break everything down evenly.
- As you blend, gradually pour in the extra virgin olive oil. This helps emulsify the ingredients and creates that lovely creamy consistency.
- Always taste the pesto while making it! Adjust the salt, pepper, and lemon juice as needed to fit your preference.
- If you like a bit of tang, add a bit more lemon juice. If you’d prefer it richer, you can add a little extra Parmesan.
How to Make Lemon Pesto Chicken
Ingredients You’ll Need:
For the Chicken and Pasta:
- 2 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 8 oz (225g) spaghetti or pasta of choice
For the Lemon Pesto:
- 1 cup fresh basil leaves
- 1/4 cup fresh parsley leaves (plus extra for garnish)
- 1/4 cup toasted pine nuts
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- Zest and juice of 1 lemon
- Lemon slices for garnish
How Much Time Will You Need?
This Lemon Pesto Chicken dish takes about 30 minutes to prepare and cook. It’s a quick and tasty meal that’s perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add your spaghetti (or any pasta you love) and cook it according to the package instructions—usually until it’s al dente. Once it’s ready, drain the pasta and set it aside. You want it to be perfectly cooked and ready for the delicious pesto and chicken!
2. Prepare the Pesto:
Next, grab a food processor or blender. In it, combine the fresh basil leaves, parsley, toasted pine nuts, garlic, grated Parmesan, lemon zest, and lemon juice. Pulse the ingredients a few times to chop everything up a bit. Now, while blending, slowly add the extra virgin olive oil until your pesto reaches a smooth but slightly chunky consistency. Taste it and add salt and pepper as needed. Once it’s perfect, set it aside!
3. Cook the Chicken:
Now it’s time to prepare the chicken! First, season both sides of the chicken breasts with salt and pepper to taste. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts to the skillet and cook for about 5-7 minutes on each side, or until they’re golden brown and fully cooked (the internal temperature should reach 165°F or 75°C). Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing.
4. Assemble the Dish:
To serve, place the cooked spaghetti onto individual serving plates. Then, lay the sliced chicken breasts over the pasta. Generously spoon the lemon pesto over both the chicken and pasta, making sure everything is nicely coated. For a final touch, garnish with fresh parsley and a few lemon slices to brighten up the dish.
5. Serve and Enjoy:
Your Lemon Pesto Chicken is ready! Serve it immediately while it’s warm, and enjoy this delightful meal with your family or friends. Bon appétit!
Can I Use Other Types of Pasta?
Absolutely! While spaghetti is a classic choice, feel free to use any pasta you prefer, like penne, fusilli, or even a gluten-free alternative. Just be sure to adjust the cooking time according to the pasta you select!
What Can I Substitute for Pine Nuts?
If pine nuts are hard to find or too pricey, you can use toasted walnuts, sunflower seeds, or even cashews as a great alternative. Each will give a slightly different taste but will still add that nice nutty flavor to your pesto!
Can I Make the Pesto Ahead of Time?
Yes, you can! Pesto can be stored in an airtight container in the fridge for up to a week. To keep it fresh, pour a thin layer of olive oil on top before sealing, which helps prevent oxidation.
How Do I Store Leftover Lemon Pesto Chicken?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove or microwave, and if the pasta seems dry, add a splash of water or extra pesto to liven it up!
