18 Delicious Pesto Chicken Recipes Perfect for Any Occasion

Craving a flavorful, fuss-free dinner that feels gourmet? Look no further than pesto chicken—your ticket to easy, vibrant meals any night of the week! Whether you’re meal prepping, hosting a summer BBQ, or just need a quick comfort food fix, these 18 irresistible recipes promise juicy chicken smothered in herby, garlicky pesto perfection. Get ready to bookmark your new favorites—let’s dig in!

Classic Basil Pesto Chicken

This pesto chicken is a weeknight hero—juicy, herby, and ready in under 30 minutes. Serve it over pasta, salad, or with crusty bread for a meal that feels fancy without the fuss.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/2 cup homemade or store-bought basil pesto
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup shredded Parmesan cheese
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 400°F. Pat chicken dry and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden.
3. Spread 1/2 cup pesto over the chicken, sprinkle with 1/4 cup Parmesan, and transfer the skillet to the oven. Bake for 12–15 minutes until the internal temperature reaches 165°F.
4. Drizzle with 1 tbsp lemon juice just before serving.

The pesto forms a vibrant crust while keeping the chicken incredibly moist—no dry breasts here! Bonus: the pan juices make a killer sauce for drizzling.

Tip: For extra flavor, marinate the chicken in 1/4 cup pesto for 30 minutes before cooking.

Sun-Dried Tomato Pesto Chicken

This Sun-Dried Tomato Pesto Chicken is a weeknight hero—juicy, flavorful, and ready in under 30 minutes with minimal fuss.

• 4 boneless, skinless chicken breasts
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1/4 cup basil pesto (store-bought or homemade)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

1. Preheat oven to 400°F. In a small bowl, mix the chopped sun-dried tomatoes, pesto, 1 tbsp olive oil, garlic powder, salt, and black pepper.
2. Heat the remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 3–4 minutes per side until golden.
3. Spread the pesto mixture evenly over the chicken, then sprinkle with Parmesan cheese. Transfer the skillet to the oven and bake for 12–15 minutes, until the chicken reaches 165°F internally.

The sun-dried tomatoes add a sweet-tangy punch that balances the rich pesto, while the Parmesan forms a crispy, golden crust. Tip: For extra flavor, spoon a little of the sun-dried tomato oil into the skillet before searing.

Creamy Pesto Chicken Alfredo

This rich and comforting pasta dish combines tender chicken, vibrant pesto, and a velvety Alfredo sauce for a restaurant-worthy meal at home.

Ingredients:

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup prepared basil pesto
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Cook fettuccine according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden and cooked through. Remove and set aside.
3. In the same skillet, sauté garlic for 30 seconds until fragrant. Reduce heat to medium-low and pour in heavy cream, stirring gently.
4. Whisk in Parmesan cheese, pesto, salt, black pepper, and red pepper flakes (if using). Simmer for 3-4 minutes until slightly thickened.
5. Return chicken and pasta to the skillet, tossing to coat evenly. Cook for 1-2 minutes until heated through.

The magic here is how the bright pesto cuts through the creamy Alfredo, creating a balanced sauce that clings perfectly to every noodle.

Tip: For extra flavor, reserve 1/4 cup of pasta water to thin the sauce if needed.

Grilled Pesto Chicken Skewers

These juicy skewers pack a punch of herby pesto flavor and are perfect for tossing on the grill any night of the week.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup basil pesto (store-bought or homemade)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large zucchini, sliced into 1/2-inch rounds (optional)
• Wooden or metal skewers (if using wooden, soak for 30 minutes)

Instructions:

1. In a large bowl, whisk together 1/2 cup pesto, 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Add chicken and toss to coat. Cover and marinate for at least 30 minutes (or up to 4 hours).
2. Thread chicken (and zucchini, if using) onto skewers, leaving a little space between pieces.
3. Preheat grill to medium-high (about 400°F). Grill skewers for 4–5 minutes per side, turning once, until chicken reaches 165°F internally and has light char marks.
4. Remove from grill and let rest for 3 minutes before serving.

The pesto caramelizes slightly on the grill, adding a nutty depth to the bright basil flavor—no extra sauce needed!

Tip: For extra smokiness, add a handful of cherry tomatoes to the skewers—they burst and mingle with the pesto beautifully.

Pesto Chicken Stuffed Peppers

These vibrant bell peppers are stuffed with tender pesto chicken and melty cheese for a fuss-free dinner that’s as pretty as it is flavorful.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 2 cups cooked shredded chicken
• 1/2 cup basil pesto (store-bought or homemade)
• 1 cup shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Lightly brush the outside of the peppers with 1 tbsp olive oil and place them upright in a baking dish.
2. In a bowl, mix the shredded chicken, 1/2 cup pesto, 1/2 cup mozzarella, 1/4 cup Parmesan, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
3. Spoon the filling into the peppers, packing it down lightly. Top with the remaining 1/2 cup mozzarella.
4. Bake for 25–30 minutes until the peppers are tender and the cheese is bubbly and golden. Let cool for 5 minutes before serving.

The pesto keeps the chicken juicy while the peppers soften just enough to hold their shape—no soggy bottoms here!

Tip: For extra crunch, broil for the last 2–3 minutes to brown the cheese.

Lemon Pesto Chicken Pasta

Bright, zesty, and packed with fresh flavors, this pasta dish is a weeknight hero that feels anything but ordinary.

Ingredients:

• 8 oz dried pasta (like penne or fusilli)
• 2 boneless, skinless chicken breasts, sliced into strips
• 3 tbsp olive oil, divided
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 1/4 cup prepared basil pesto
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tsp lemon zest
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 2 cups baby spinach
• 1/4 cup toasted pine nuts (optional)

Instructions:

1. Cook pasta in salted boiling water according to package directions. Reserve 1/4 cup pasta water, then drain.
2. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken strips, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 5–6 minutes until golden and cooked through. Transfer to a plate.
3. In the same skillet, reduce heat to medium and add remaining 1 tbsp olive oil, pesto, lemon juice, and lemon zest. Stir for 1 minute until fragrant.
4. Add drained pasta, cooked chicken, spinach, and Parmesan to the skillet. Toss gently, adding reserved pasta water 1 tbsp at a time until the sauce coats everything evenly.
5. Garnish with pine nuts (if using) and extra Parmesan before serving.

The lemon zest and juice cut through the rich pesto perfectly, while the toasted pine nuts add a satisfying crunch to every bite.

Tip: For extra flavor, marinate the chicken in 1 tbsp lemon juice and 1 tbsp olive oil for 30 minutes before cooking.

Pesto Chicken Flatbread Pizza

This pesto chicken flatbread pizza is a quick, flavor-packed weeknight dinner that feels gourmet without the fuss—perfect for when you crave something fresh and satisfying.

Ingredients:

• 1 (10-inch) pre-baked flatbread or naan
• 1/2 cup basil pesto (store-bought or homemade)
• 1 cup shredded cooked chicken
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup thinly sliced red onion
• 1/4 tsp crushed red pepper flakes (optional)
• 1 tbsp olive oil
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 400°F. Place the flatbread on a baking sheet and brush evenly with 1 tbsp olive oil.
2. Spread 1/2 cup pesto over the flatbread, leaving a 1/2-inch border. Top with shredded chicken, 1 cup mozzarella, 1/4 cup Parmesan, and 1/4 cup red onion. Sprinkle with 1/4 tsp red pepper flakes (if using).
3. Bake for 12–15 minutes until the cheese is bubbly and the edges are golden. Let cool for 2 minutes, then garnish with fresh basil.

The magic here? The pesto keeps the chicken juicy while the flatbread gets irresistibly crisp—no soggy crust in sight!

Tip: For extra crunch, broil the pizza for the last 1–2 minutes (watch closely!).

Baked Pesto Chicken Parmesan

This twist on classic chicken Parmesan swaps marinara for vibrant pesto, adding a fresh, herby kick that pairs perfectly with melty mozzarella.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese, divided
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup basil pesto (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and drizzle with 1 tbsp olive oil.
2. In three shallow bowls, set up your breading station: place 1/2 cup flour in the first, 2 beaten eggs in the second, and combine 1 cup panko, 1/4 cup Parmesan, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper in the third.
3. Coat each chicken breast in flour, dip in egg, then press into the panko mixture until fully covered. Place on the prepared baking sheet.
4. Bake for 20 minutes, flipping halfway, until golden and crispy. Remove from oven and spread 1/3 cup pesto evenly over each piece. Top with 1 cup mozzarella and remaining 1/4 cup Parmesan.
5. Return to oven for 5–7 minutes until cheese is bubbly. Let rest 5 minutes before serving.

The pesto keeps the chicken juicy while the double layer of cheese creates that irresistible pull-apart texture. Tip: For extra crunch, broil for 1–2 minutes after baking—just watch closely!

Pesto Chicken and Mozzarella Panini

This Pesto Chicken and Mozzarella Panini is a gooey, herby delight that’ll make your lunch break feel like a trattoria escape—no passport required.

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup basil pesto (store-bought or homemade)
• 4 slices crusty Italian bread
• 4 oz fresh mozzarella, sliced
• 1 tbsp butter, softened

1. Heat olive oil in a skillet over medium-high heat. Season chicken with 1/2 tsp salt and 1/4 tsp black pepper, then cook for 6–7 minutes per side until golden and internal temp reaches 165°F. Let rest 5 minutes, then slice thinly.
2. Spread 1 tbsp pesto on each of 2 bread slices. Layer with chicken, mozzarella, and remaining pesto. Top with the other bread slices.
3. Butter the outsides of the sandwiches. Heat a panini press or skillet over medium heat. Cook sandwiches for 3–4 minutes per side (press down with a spatula if using a skillet) until bread is crisp and cheese melts.

The magic here? The pesto doubles as a marinade and a spread, packing every bite with bright basil flavor.

Tip: For extra crunch, grill the bread in the skillet first before assembling—it’ll hold up better to the juicy fillings.

Pesto Chicken Quinoa Bowl

This vibrant bowl packs a punch with tender pesto chicken, fluffy quinoa, and fresh veggies—perfect for a quick, wholesome meal that feels like a treat.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 2 boneless, skinless chicken breasts
• 1/4 cup basil pesto (store-bought or homemade)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup crumbled feta cheese
• 1 tbsp lemon juice

Instructions:

1. Cook quinoa according to package instructions. Fluff with a fork and set aside.
2. Season chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice and toss with 1/4 cup pesto.
3. Divide quinoa between bowls. Top with pesto chicken, cherry tomatoes, cucumber, and feta. Drizzle with 1 tbsp lemon juice.

The creamy pesto clings to every bite of chicken, while the lemon brightens up the hearty quinoa and crisp veggies—no boring lunches here!

Tip: For extra flavor, toast the quinoa in the skillet for 2 minutes before boiling.

Pesto Chicken and Vegetable Stir-Fry

This vibrant stir-fry packs a punch with juicy chicken, crisp veggies, and a garlicky pesto twist—ready in under 30 minutes for a weeknight win!

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp olive oil, divided
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 small zucchini, halved and sliced
• 3 tbsp basil pesto (store-bought or homemade)
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp grated Parmesan (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken, sprinkle with 1/4 tsp salt and 1/8 tsp black pepper, and cook for 5–6 minutes until no longer pink. Transfer to a plate.
2. Add remaining 1 tbsp olive oil to the skillet. Toss in bell pepper, broccoli, and zucchini. Cook for 4–5 minutes, stirring occasionally, until veggies are crisp-tender.
3. Return chicken to the skillet. Stir in pesto, lemon juice, remaining 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 1–2 minutes until everything is glossy and combined.
4. Top with Parmesan (if using) and serve immediately.

The pesto clings to every bite, turning simple ingredients into a restaurant-worthy dish without the fuss. Tip: For extra crunch, sprinkle with toasted pine nuts right before serving.

Pesto Chicken Lasagna Rolls

These cheesy, herby rolls are like a cozy hug—lasagna meets stuffed chicken, all wrapped up in tender pasta.

Ingredients:

• 8 lasagna noodles, cooked al dente
• 2 cups shredded cooked chicken
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/3 cup basil pesto (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup marinara sauce

Instructions:

1. Preheat oven to 375°F. Spread 1/2 cup marinara sauce on the bottom of a 9×13-inch baking dish.
2. In a bowl, mix chicken, ricotta, Parmesan, pesto, garlic powder, salt, and pepper until combined.
3. Lay out cooked lasagna noodles. Divide filling evenly among noodles, spreading along each. Roll up tightly and place seam-side down in the dish.
4. Top rolls with remaining 1/2 cup marinara and sprinkle with mozzarella. Bake for 20–25 minutes until bubbly and golden.

The pesto keeps these rolls bright and fresh, while the gooey cheese makes them irresistibly comforting—perfect for impressing guests without the fuss of layering.

Tip: For extra crunch, broil for the last 2 minutes (watch closely!).

Pesto Chicken Caesar Salad

This twist on a classic Caesar salad swaps traditional dressing for vibrant pesto, adding a fresh herby kick to tender chicken and crisp romaine.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup basil pesto (store-bought or homemade)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large romaine heart, chopped
• 1/4 cup grated Parmesan cheese
• 1/2 cup Caesar dressing
• 1/2 cup garlic croutons

Instructions:

1. Preheat oven to 400°F. Toss chicken breasts with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Bake for 20–25 minutes until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
2. In a large bowl, toss romaine with Caesar dressing until evenly coated. Divide among plates.
3. Top salads with sliced chicken, then drizzle each with 1 tbsp pesto. Sprinkle with Parmesan and croutons.

The pesto’s brightness cuts through the rich Caesar dressing beautifully, while the warm chicken makes this feel hearty enough for dinner. Tip: For extra flavor, marinate the chicken in 2 tbsp pesto for 30 minutes before baking.

Pesto Chicken and Spinach Stuffed Shells

These Pesto Chicken and Spinach Stuffed Shells are a creamy, herby twist on classic stuffed pasta—perfect for impressing guests or treating your family to something special.

• 20 jumbo pasta shells
• 2 cups cooked shredded chicken
• 1 (15 oz) container ricotta cheese
• 1 cup fresh spinach, finely chopped
• 1/2 cup basil pesto
• 1/2 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese

1. Preheat oven to 375°F. Cook pasta shells according to package directions until al dente. Drain and set aside.
2. In a large bowl, mix shredded chicken, ricotta, spinach, pesto, Parmesan, egg, garlic powder, salt, and black pepper until well combined.
3. Spread marinara sauce evenly in the bottom of a 9×13-inch baking dish. Spoon about 2 tbsp of the chicken mixture into each shell, arranging them seam-side up in the dish.
4. Sprinkle mozzarella over the shells. Cover with foil and bake for 20 minutes, then uncover and bake another 10 minutes until bubbly and golden.

The pesto adds a bright, fresh kick to the rich ricotta and tender chicken, while the spinach keeps it light. A guaranteed crowd-pleaser!

Tip: For extra crispiness, broil the shells for 1–2 minutes at the end—just keep an eye on them!

Pesto Chicken Tortellini Soup

This cozy, Italian-inspired soup combines tender chicken, cheesy tortellini, and vibrant pesto for a bowl that’s as comforting as it is flavorful.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, chopped into 1-inch pieces
• 4 cups low-sodium chicken broth
• 1 (9-oz) package refrigerated cheese tortellini
• 1 (14.5-oz) can diced tomatoes, undrained
• 1/4 cup basil pesto
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh baby spinach
• 1/4 cup grated Parmesan cheese, plus extra for serving

Instructions:

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add diced onion and cook for 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink. Pour in 4 cups chicken broth, diced tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
3. Stir in tortellini and cook for 5 minutes (or per package instructions) until tender. Reduce heat to low, then stir in 2 cups spinach, 1/4 cup pesto, and 1/4 cup Parmesan until the spinach wilts.
4. Ladle into bowls and top with extra Parmesan. The pesto swirls into the broth beautifully, adding a herby richness that makes this soup feel extra special.

Tip: For a creamier texture, stir in a splash of heavy cream with the pesto.

Pesto Chicken and Avocado Wrap

This vibrant wrap is a lunchtime hero—packed with creamy avocado, juicy chicken, and a punchy pesto that ties it all together.

Ingredients:

• 2 large flour tortillas (10-inch)
• 1 cup shredded cooked chicken
• 1 ripe avocado, sliced
• 1/4 cup basil pesto
• 1/2 cup baby spinach
• 1/4 cup shredded mozzarella
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a bowl, toss the shredded chicken with 1/4 cup pesto, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Heat 1 tbsp olive oil in a skillet over medium. Warm the tortillas one at a time for 30 seconds per side until pliable.
3. Divide the pesto chicken between the tortillas, spreading it down the center. Top with avocado slices, baby spinach, and mozzarella.
4. Fold the sides of each tortilla inward, then roll tightly from the bottom to seal. Slice in half diagonally and serve.

The cool avocado balances the herby pesto perfectly, while the warm tortilla gives it a satisfying crunch. Tip: For extra texture, lightly toast the wrapped tortilla in a dry skillet for 1 minute per side before slicing.

Pesto Chicken and Mushroom Risotto

This creamy, herb-packed risotto is a one-pan wonder—comforting enough for weeknights but fancy enough to impress guests.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 4 cups low-sodium chicken broth, warmed
• 1/3 cup basil pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large skillet or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add chicken and cook for 5–6 minutes until browned. Transfer to a plate.
2. Add remaining 1 tbsp olive oil and 1 tbsp butter to the pan. Sauté mushrooms and onion for 4 minutes until softened. Stir in garlic and cook for 30 seconds.
3. Add Arborio rice, tossing to coat. Pour in 1/2 cup broth, stirring constantly until absorbed. Repeat with remaining broth, adding 1/2 cup at a time and stirring frequently (about 20 minutes total).
4. Return chicken to the pan. Stir in 1/3 cup pesto, 1/4 cup Parmesan, 1/2 tsp salt, and 1/4 tsp pepper. Cook for 2 more minutes until creamy.

The pesto swirled into the risotto at the end keeps its vibrant flavor fresh, while the mushrooms add an earthy depth. Tip: For extra richness, finish with an extra pat of butter and a squeeze of lemon!

Pesto Chicken Bruschetta

This pesto chicken bruschetta is a fresh, flavorful twist on classic bruschetta—perfect for a quick weeknight dinner or a crowd-pleasing appetizer.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into 1/2-inch strips
• 1/4 cup basil pesto (store-bought or homemade)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, quartered
• 1/4 cup finely diced red onion
• 1 tbsp balsamic vinegar
• 1/2 tsp dried oregano
• 1 baguette, sliced into 1/2-inch pieces
• 1/4 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 400°F. Toss chicken with 1/4 cup pesto, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until fully coated.
2. Spread chicken on a baking sheet and bake for 18–20 minutes, until cooked through. Let rest for 5 minutes, then slice into bite-sized pieces.
3. Meanwhile, combine cherry tomatoes, red onion, 1 tbsp balsamic vinegar, and 1/2 tsp dried oregano in a bowl. Set aside.
4. Toast baguette slices in the oven for 5 minutes until lightly crisp. Top each slice with shredded mozzarella and broil for 1–2 minutes until melted.
5. Assemble bruschetta by layering pesto chicken and tomato mixture on each toast. Serve immediately.

The juicy tomatoes and tangy balsamic balance the rich pesto chicken beautifully, while the melted mozzarella adds a cozy, gooey finish.

Tip: For extra crunch, brush baguette slices with olive oil before toasting.

Conclusion

With 18 mouthwatering pesto chicken recipes, there’s something here for every craving and occasion! Whether you’re meal prepping, hosting a dinner, or just spicing up weeknight meals, these dishes are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these tasty ideas too. Happy cooking!