This juicy, tender Trader Joes Pesto Chicken Breast Recipe is made with chicken breasts and basil pesto, and ready in 30 minutes. The cheese and basil melt into a beautiful crust as the chicken roasts in the oven. I love making this when I need a quick dinner but do not want to sacrifice flavor.
What Makes This Version Different
I used to buy the pre-marinated packs from the store, but they often dried out when baking. I quickly realized that controlling the marinade time at home keeps the chicken incredibly tender.
Adding a splash of fresh lemon juice cuts through the rich, oily pesto perfectly. This simple tweak makes the homemade version taste significantly fresher than the store-bought equivalent.
Jump to RecipeTrader Joes Pesto Chicken Breast Recipe Ingredients
- 2 large chicken breasts (about 1 pound)
- 1/2 cup basil pesto (store-bought or homemade)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
How To Make Trader Joes Pesto Chicken Breast Recipe
- Prepare the chicken: Pound the chicken breasts to an even half-inch thickness for uniform cooking.
- Mix the marinade: Whisk the pesto, olive oil, minced garlic, lemon juice, salt, and pepper in a medium bowl.
- Coat the meat: Place the chicken in the bowl and toss until completely coated. Let it rest for 15 minutes.
- Bake the chicken: Preheat the oven to 400°F. Place the chicken in a baking dish and bake for 20-22 minutes until the internal temperature reaches 165°F.
- Rest and serve: Remove from the oven and let the chicken rest for 5 minutes before slicing.
Recipe Tips
- Pound the chicken: Creating an even thickness prevents the thin ends from drying out before the thick center cooks.
- Check the temperature: Use a meat thermometer to ensure the chicken reaches exactly 165°F without overcooking.
- Save some pesto: Keep a tablespoon of fresh pesto aside to brush over the cooked chicken right before serving.
What To Serve With Pesto Chicken Breast
This pairs wonderfully with a simple side of roasted cherry tomatoes and zucchini. You can also slice it over a warm bowl of pasta tossed in olive oil and parmesan cheese.
How To Store
Keep leftovers in an airtight container in the fridge for up to 4 days. You can freeze the cooked chicken for up to 2 months, though the pesto may lose a bit of its bright green color.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work beautifully. You may need to add 2-3 minutes to the baking time.
How long can I marinate the chicken?
You can leave it in the fridge for up to 12 hours. Do not exceed this time or the lemon juice will make the meat mushy.
Can I cook this on the stovetop?
Absolutely. Sear the chicken in a hot skillet for 6-7 minutes per side until fully cooked through.
Nutrition
- Calories: 320 kcal
- Total Fat: 22g
- Saturated Fat: 4g
- Cholesterol: 85mg
- Sodium: 450mg
- Total Carbohydrate: 4g
- Protein: 26g
Trader Joes Pesto Chicken Breast Recipe
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minutesThis Trader Joes Pesto Chicken Breast Recipe yields juicy, tender chicken coated in rich basil pesto and garlic in just 30 minutes. It is a fantastic option for busy weeknights when you need a fast, flavorful dinner.
Ingredients
2 large chicken breasts (about 1 pound)
1/2 cup basil pesto (store-bought or homemade)
1 tbsp olive oil
2 cloves garlic, minced
1 tbsp fresh lemon juice
1/2 tsp kosher salt
1/4 tsp black pepper
Directions
- Prepare the chicken: Pound the chicken breasts to an even half-inch thickness for uniform cooking.
- Mix the marinade: Whisk the pesto, olive oil, minced garlic, lemon juice, salt, and pepper in a medium bowl.
- Coat the meat: Place the chicken in the bowl and toss until completely coated. Let it rest for 15 minutes.
- Bake the chicken: Preheat the oven to 400°F. Place the chicken in a baking dish and bake for 20-22 minutes until the internal temperature reaches 165°F.
- Rest and serve: Remove from the oven and let the chicken rest for 5 minutes before slicing.
