Lemon Pesto Chicken is a bright and tasty dish that combines juicy chicken with zesty lemon and flavorful pesto. It’s a quick meal that’s sure to bring smiles!
Honestly, who can resist that fresh taste? I love serving it with rice or pasta to soak up all that yummy sauce. Perfect for busy nights or impressing guests! 😊
Key Ingredients & Substitutions
Chicken Breasts: I recommend boneless, skinless chicken for quick cooking. If you’re looking for options, try turkey breast or even tofu for a vegetarian twist. Make sure your protein is cut similarly for even cooking.
Pasta: Fettuccine gives a nice, comforting texture, but you can swap it for any pasta you have on hand. Penne, spaghetti, or even zucchini noodles work beautifully!
Pesto Ingredients: Fresh basil is key, but if you can’t find it, use spinach or arugula. For nuts, pine nuts are traditional, but walnuts or even almonds can be tasty! Just adjust the flavor with a bit more cheese for richness if needed.
Lemon: The zest and juice add brightness. If you’re out of lemons, lime can be used as a substitute, although it’ll give a different flavor. I love a good splash of vinegar too for that tangy kick!
How Do I Make Sure My Chicken is Perfectly Cooked?
Cooking chicken so it stays juicy while getting that nice golden color is simple when you follow these steps:
- Start with even-sized breasts; you can pound them lightly to ensure they cook uniformly.
- Heat your skillet on medium-high until it’s hot. A hot pan helps sear the chicken nicely.
- Don’t rush it! Cook for 5-6 minutes per side. Check the internal temperature with a meat thermometer—it should read 165°F (75°C).
- Let it rest for a few minutes before slicing. This helps keep the juices in!
How to Make Lemon Pesto Chicken
Ingredients You’ll Need:
For the Chicken and Pasta:
- 2 large boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 cups cooked fettuccine pasta
- 1 bunch fresh asparagus, trimmed
For the Pesto:
- 1 cup fresh basil leaves, packed
- 1/4 cup pine nuts (or walnuts)
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- Juice and zest of 1 lemon (plus extra lemon wedges for serving)
For Cooking:
- 2 tbsp butter
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Lemon Pesto Chicken recipe will take about 30 minutes total. You’ll spend around 10 minutes preparing the ingredients and making the paste, and then about 20 minutes cooking everything up. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Pesto:
Start by making your pesto. In a food processor, toss in the fresh basil leaves, pine nuts, garlic, Parmesan cheese, lemon juice, and lemon zest. Pulse the mixture until everything is finely chopped. Then, with the processor running, slowly drizzle in the olive oil, allowing it to blend smoothly. Once done, set the pesto aside.
2. Cook the Asparagus:
Next, bring a pot of salted water to a boil. Once boiling, add the trimmed asparagus and cook it for about 2-3 minutes until it’s crisp-tender. Drain the asparagus and set it aside.
3. Prepare the Chicken:
While the asparagus is cooking, season your chicken breasts on both sides with salt and pepper. Heat a skillet over medium-high heat and add the butter. Once the butter has melted and is sizzling, add the chicken breasts. Cook them for about 5-6 minutes on each side, until they turn golden brown and reach an internal temperature of 165°F (75°C). Once cooked through, remove the chicken from the skillet.
4. Heat the Pasta:
In the same skillet (to keep that flavor!), reheat the cooked fettuccine pasta with a splash of olive oil or butter. Just warm it up for a few minutes.
5. Assemble the Dish:
Now it’s time to build your dish! On a plate, arrange a serving of warm fettuccine. Place the cooked chicken breasts on top, and generously drizzle the lemon pesto over everything. Don’t forget to add the asparagus on the side!
6. Garnish and Serve:
Finish off the dish with a sprinkle of chopped fresh parsley for color and flavor. Include some lemon wedges on the side for that extra zesty squeeze when serving.
7. Enjoy!
Your Lemon Pesto Chicken is ready to serve! Dig in while it’s warm for the best taste!
Can I Use Different Types of Pasta?
Absolutely! While fettuccine works great, feel free to substitute with any pasta you have at home, like penne, linguine, or even gluten-free options. Just adjust the cooking time as necessary.
What Can I Substitute for Pine Nuts?
If you don’t have pine nuts, walnuts make a fantastic alternative. Almonds or pecans also work well. Just give them a quick toast in a skillet for extra flavor if you have the time!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For reheating, gently warm them in the microwave or on the stovetop with a splash of olive oil to revive the flavors.
Can I Make the Pesto Ahead of Time?
Yes, you can make the pesto up to 2 days in advance! Just store it in an airtight container with a thin layer of olive oil on top to prevent browning. Give it a quick stir before using it again.
