2 Ingredient Pesto Chicken

This 2 ingredient Pesto Chicken recipe is going to be your next favorite weeknight meal for sure. Whether it is grilled or oven baked, it turns out tender and juicy every single time!

Chicken is smothered in a creamy, homemade basil pesto and teamed up with cherry tomatoes, turning into one of a reliable, easiest low carb dinners ever! It's the good dinner for anyone who doesn't have time to muck around in the kitchen-just like our Creamy French Mustard Chicken and our Creamy Garlic Chicken Breasts.

Why This Recipe Works

Oh lord. This chicken is unreal. Because we're a fan of variety, we've included two different cooking methods in the recipe below. Personally, we love grilling and the unmistakeable barbecue, char-grilled flavour it gives the chicken, just like our Grilled Chicken Caprese. However, oven baked is just as good, drawing out the natural chicken flavours, making for a tender and juicy chicken breast.

It all starts with pesto, and because homemade pesto is nine million times better than store bought, we already have a Homemade Basil Pesto recipe ready to go. That's the pesto you're going to be smothering all over your chicken.

What Goes Into This Recipe

When we say two ingredients, we do mean two, but every time we make this we cant resist some tomato on the side

• Chicken: We used boneless, skinless chicken breasts. You can also use chicken tenders if you want to.
• Pesto: Use your favorite jarred pesto here, or make your own Homemade Basil Pesto– it's incredibly easy to make.

Note: please see recipe card at the bottom for list of full ingredients and measurements

On the stove

1. Marinate chicken: In a bowl, marinate the chicken breasts, using about 2 tablespoons per breast. Season with salt and pepper if needed.

1. Grill chicken: Preheat your skillet or grill pan on medium heat. Gently lay the marinated chicken and cook for about 5-6 minutes on each side, until completely cooked through.

1. Grill tomatoes: In the same pan (olive oil if needed), cook the cherry tomatoes until they soften and have a bit of brown char.

1. Plate and serve: Arrange the chicken and tomatoes on a serving platter or a plate and serve hot!

Serve your pesto chicken with Buttery Sautéed Green Beans or some Crispy Garlic Butter Parmesan Smashed Potatoes. We love teaming it up with some bread to mop up all that good sauce. If you do too, try our Easy Cheesy Garlic Bread or our Bloomin' Onion Garlic Bread .

Recipe FAQ's

Check the internal temperature of the chicken using a meat thermometer. If it reads 165 degrees or more, it is cooked. You can also slice the chicken from its thickest part and check if the juices run clear and there's no pink in the center to check for its doneness.

You can! To do this, preheat your barbecue grill, grill pan or skillet. Once heated, chuck your chicken on and cook for around five to six minutes each side. Remove your chicken from the grill and place on a warm plate. Pop your tomatoes on the grill and rotate until brown and cooked through.

What you need

• 4 boneless chicken breast fillets skinless
• 1/2 cup basil pesto plus 1/4 cup extra for serving. Use this recipe for homemade pesto or you can use store bought.
• 1/4 teaspoon salt optional – adjust to your tastes
• 1/4 teaspoon pepper
• 500 g cherry tomatoes optional as a serving idea

Method

1. Smother chicken fillets in the pesto on all sides (about 2 tablespoons of pesto for each chicken breast, depending on your taste). Season with salt and pepper, if desired.
2. Preheat a barbecue plate, grill pan or skillet over medium-high heat. Cook for 5-6 minutes each side or until completely cooked through. Transfer to a warm plate. Grill the tomatoes, rotating once, until soft and beginning to brown.
3. Top chicken with extra pesto. Serve with the tomatoes.
4. Preheat the oven to 350°F | 180°C. Line a baking dish with aluminium foil or bang | parchment paper.
5. Arrange the coated chicken breasts in the baking dish and bake in a preheated oven for 30 minutes.
6. At 30 minutes, remove the chicken from the oven and arrange the tomatoes around each fillet.
7. Place the chicken back in the oven and cook a further 20 minutes, or until the chicken is cooked through and no longer pink.