A while back, we shared a fantastic recipe for garlic and herb pork tenderloin and I suggested making some extra pesto butter to freeze. Today, I am thrilled to show you another delicious way to use that pesto butter – by adding it to grilled or pan seared chicken. That’s right I will be sharing a very easy recipe for chicken with pesto butter. It’s a quick and easy recipe that’s perfect for busy weeknight dinners, and it’ll breathe new life into your grilled chicken routine.

pan seared chicken in a white background with pesto butter spread

Why Try This Recipe?

This recipe is a winner—it’s quick, easy, uses basic ingredients, and can be prepped ahead and frozen. Plus, it’s a tasty twist on grilled chicken, perfect when you’re craving something different. It’s a family favorite for a reason!

Let’s Get Cooking.

Ingredients:

For the Chicken Marinade:

Chicken breasts (sliced in half for quicker cooking)
Garlic cloves (or garlic powder)
Salt
Apple cider Vinegar (apple cider vinegar, white wine vinegar or freshly squeezed lemon juice would all work)
Olive oil
Pesto butter (see the recipe here)

Marinade Instructions:

Combine garlic, salt, vinegar, and olive oil in a bowl with the chicken breasts.
In a bowl, combine the chicken with all the ingredients. For convenience, transfer the mixture to a ziplock bag, and you can freeze it for up to three months. Alternatively, keep it in your fridge overnight for marinating, or let it infuse for 20 minutes to a couple of hours for a same-day meal preparation.

TIP: If you want, you can place everything into a Ziplock bag or freezer safe container after step one. Freeze it. When you are ready to cook it, make sure it has thawed first. The benefit of doing it this way is that as it thaws it will absorbs the flavors from the marinade. So no need to wait an additional 20 min after it has thawed.

Cooking Instructions:

Heat your grill or a large skillet (nonstick or stainless steel) to medium-high heat. Add a drizzle of olive oil.
Grill the chicken breasts on both sides until they achieve a beautiful golden brown color and are nearly cooked through. This usually takes around 6-8 minutes per side. (To ensure even cooking, avoid overcrowding the pan; you might need to cook the chicken in two batches.)

3. When the chicken is almost ready, spread a generous layer of pesto butter onto each piece. If you’re using frozen butter, be patient; it will melt beautifully as the chicken finishes cooking. You can help it melt faster by moving it around a bit on top of the chicken to help it along, or placing a lid over your pan for the last 2 minutes.

That’s it! Your Chicken Breasts with pesto butter are ready to be served.

Helpful Tip:

If you’re using a stainless steel pan, don’t worry if the chicken sticks initially. Let it be for a couple of minutes, and it will release itself before it’s time to flip. Avoid moving it around too much.

FAQ:

Where is the pesto butter recipe?

For now you can find it here. But soon I will dedicate a whole blog post to it. so keep coming back!

Can I make this ahead? Yes! Absolutely! Glad you asked. You can make the marinade and leave it in your fridge for a couple hours, until the next day or even freeze it. The same is true for the pesto butter, you can keep it the fridge for a couple hours, until the next day and can also be freeze it.

What else can I make with pesto butter?

Pesto butter is incredibly versatile! Beyond this recipe, you can use it in various dishes, such as our garlic and herb pork tenderloins. That’s why we recommend making a large batch and keeping it handy in your freezer.

How should I store leftover pesto butter?

You can store any remaining pesto butter in an airtight container in your fridge. It will stay good for up to three days. However, if you’re like us and don’t use it all within three days, just keep it in the fridge for longer freshness.

How can I tell if the chicken is cooked properly?

To ensure your chicken is cooked to perfection, you can use a meat thermometer to check its internal temperature. Chicken should reach at least 165°F (74°C) for safe consumption.

Can I use a different kind of vinegar?

Absolutely! White wine vinegar or freshly squeezed lemon juice can be great substitutes.

Is there a way to make this recipe lower in calories?

You can make your own homemade basil pesto sauce, omitting the Parmesan cheese and pine nuts for a lighter version. If needed, you can also skip the butter and just spread pesto on top of your chicken.

Can you eat pesto sauce cold? Do you need to heat pesto sauce?

Pesto sauce is best enjoyed cold. Avoid heating it directly, as it may alter the flavor.

What side dishes do you recommend for chicken breasts with pesto butter?

This recipe pairs perfectly with rice, pasta (try it with aglio e olio pasta), vegetable rice, or a simple side salad. It’s incredibly versatile and makes for a delightful, fuss-free meal.

Conclusion:

Chicken Breasts with pesto butter offers a simple yet flavorful way to shake up your grilled chicken routine. With the convenience of pre-made pesto butter and our easy-to-follow recipe, you can enjoy a delicious meal without sacrificing precious time. So, the next time you’re craving a burst of flavor in your chicken, give this recipe a try and savor every bite!

Equipment

1 large bowl or large ziplock bag to marinate chicken
1 large skillet can be nonstick or stainless steel

Ingredients

1 kg boneless chicken breasts
3 minced garlic cloves
1 tbsp apple cider vinegar
3 tbsp olive oil
1 tbsp fine table salt this is just a suggested amount. please adjust it to your liking.

Instructions

Combine garlic, salt, vinegar, and olive oil in a bowl with the chicken breasts.
Let your chicken marinate in this mixture for at least 20 minutes. This step ensures your chicken absorbs all those delicious flavors.
When the chicken is almost ready, spread a generous layer of pesto butter onto each piece. If you're using frozen butter, be patient; it will melt beautifully as the chicken finishes cooking. You can help it melt faster by moving it around a bit on top of the chicken to help it along.
TIP: If you want, you can place everything into a Ziplock bag or freezer safe container after step one. Freeze it. When you are ready to cook it, make sure it has thawed first. The benefit of doing it this way is that as it thaws it will absorbs the flavors from the marinade. So no need to wait an additional 20 min after it has thawed.

If you have any questions or you made the recipe please share them with me! I would love to see it 🙂

Easy Chicken with Pesto Butter Recipe