What’s in This Basil Chicken Recipe?
I love a simple stir-fry, and this basil pesto chicken is so simple and delicious. Filled with chunked chicken, fresh veggies, and basil pesto, it’s such an easy weeknight dinner the whole family will love!
Chicken: I used boneless, skinless chicken breasts to keep this recipe low calorie and healthy, but thighs will also work. Vegetables: I like red bell pepper, asparagus, onion, and mushrooms. These veggies have a great balance of earthy and sweet flavors that go great with pesto. Basil Pesto: Use your favorite store-bought sauce, or make your own homemade pesto by pulsing together fresh basil, olive oil, garlic, salt, pepper, and Parmesan cheese. Fresh Basil: Adds an extra punch of basil flavor, especially if you use jarred sauce.
Variations To Try
This simple stir-fry is so easy to customize. You can swap out the red bell pepper for any color bell pepper you love and use any kind of onion (I used a white onion, but yellow or red would also be delish!). The asparagus can easily be swapped out for green beans, carrots, zucchini, or broccoli, and the mushrooms can be swapped out for a meat substitute like tofu or tempeh, or try some smoky sun-dried tomatoes!
How to Store and Reheat
Store basil chicken an airtight container in the refrigerator for up to 3 days. Reheat in a covered baking dish in the oven at 350°F for 20 minutes.
How to Freeze
Freeze leftovers in a Ziplock bag for up to 3 months. Let thaw in the refrigerator overnight before reheating.
Notes from the Test Kitchen
On nights when I’m feeling fancy, I like to stir a little heavy cream into this dish at the end (and a squeeze of lemon juice, too!). It makes it so luxe and creamy!
How to Make Basil Chicken Step by Step
Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add 1 pound of cubed boneless, skinless chicken breasts and cook until cooked through, about 10 minutes. Remove from the skillet with a slotted spoon and set aside. Sauté the Vegetables: Add 1 sliced red bell pepper, 1 bunch of asparagus cut into 2-inch pieces, ½ of a sliced onion, and 8 ounces of sliced mushrooms. Cook, stirring occasionally, until vegetables become tender, about 5 minutes. Stir in the Pesto: Add the chicken back to the skillet, then stir in 6.5 ounces of basil pesto and 1 tablespoon of chopped fresh basil. Remove from heat and serve.
More Pesto Chicken Recipes We Love
Chicken Pesto Pasta Pesto Chicken Skillet Sheet Pan Pesto Chicken Pesto Mozzarella Chicken
