Pesto Chicken
This pesto chicken recipe is super easy, crazy delicious, and fast! Just mix together some pesto and paleo mayo, slather the mixture on some chicken cutlets, and sear in a hot pan. Boom! You’ve got yourself a bright, juicy, and super flavorful chicken dinner that’s gluten-free and Whole30-friendly!
Servings: 4
Ingredients
- 1½ pounds boneless, skinless breasts I like to choose 8 ounce boneless skinless breasts. (You can also buy thin cutlets, about 4 or 5 ounces each.)
- Diamond Crystal kosher salt
- freshly ground black pepper
- ¼ cup arugula pesto or your favorite pesto (homemade or store-bought)
- ¼ cup paleo mayonnaise plus more for serving (optional)
Instructions
- If you bought chicken cutlets at the store, you can skip the following step. Otherwise, grab your boneless skinless chicken breasts and use a sharp chef’s knife to cut the chicken breasts in half lengthwise. (You can chill the chicken breasts in the freezer for about 15 minutes to make this step easier.)
- Pound the chicken cutlets with a meat pounder until they’re about ¼-inch thick. Sprinkle the chicken cutlets on both sides with salt and pepper and set aside.
- In a large bowl, glass storage container, or baking dish, stir together the mayonnaise and pesto. Add the seasoned chicken cutlets to the marinade and toss well to coat. You can cook the chicken cutlets right away or store them in a sealed airtight container in the fridge for up to a day.
- Heat a 12-inch skillet over medium high heat until a drop of water splashed into the pan immediately turns into balls that skitter across the surface. When the pan is hot, place the chicken cutlets on the dry pan (no additional oil necessary!) in a single layer.
- Cook, flipping the chicken every minute or so, until there is a nice golden brown crust and the internal temperature is 150°F with an instant-read thermometer. Set aside and loosely cover the chicken breasts for at least 5 minutes. (Yes, 150°F is okay for white meat if you let it rest for a few minutes before serving. Aim for 175°F if you are using thighs.) Repeat the cooking method with the remaining cutlets.
- Repeat the cooking method with the remaining cutlets. Before serving, spoon some additional pesto sauce on the chicken if desired.
Notes
HOW TO COOK ON THE GRILL
Heat a gas grill or charcoal grill on high heat for at least 10 minutes. Place the cutlets directly on the grill and cook for about 5 minutes total, flipping occasionally, or until the internal temperature reaches 150°F and the outside of the chicken is golden brown. Transfer the cutlets to a platter, loosely cover with foil, and rest for at least 5 minutes before serving.
HOW TO COOK IN AN AIR FRYER
Preheat the air fryer to 400°F and cook in a single layer for 5 minutes. Then, flip over the chicken and cook for an additional 3 to 5 minutes or until the thickest part of the meat measures 150°F. Transfer the cutlets to a platter, loosely cover with foil, and rest for at least 5 minutes before serving.
HOW TO BAKE IN AN OVEN
For an easy baked pesto chicken, heat the oven to 400°F with the rack in the middle. Place the chicken cutlets in a single layer in an ungreased rimmed baking sheet. Pop it in the oven for about 10 minutes or until the chicken is cooked through to 150°F. Transfer the cutlets to a platter, loosely cover with foil, and rest for at least 5 minutes before serving.
HOW TO SAVE LEFTOVERS
The leftovers can be stored in a sealed airtight container in the fridge for up to 4 days or frozen for up to 3 months. You don’t even need to reheat the leftover pesto chicken—you can just slice it and toss it in salads, lettuce wraps, or grain-free tortillas!
Nutrition
Calories: 378kcal | Carbohydrates: 1g | Protein: 52g | Fat: 18g | Fiber: 0.2g | Sugar: 1g