Pan-Seared Chicken with Regional Herb Pesto
Juicy pan-seared chicken breasts served with a vibrant herb pesto inspired by regional Mediterranean flavors, perfect for a quick and fresh dinner. This mediterranean-inspired chicken ready in about 25 minutes blends (6 oz each) skinless chicken breasts, olive oil, packed fresh basil leaves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 pieces (6 oz each) skinless chicken breasts
- 3 tbsp olive oil
- 1 cup packed fresh basil leaves
- 1/2 cup packed fresh parsley leaves
- 1/4 cup toasted pine nuts
- 2 cloves garlic cloves
- 1/4 cup grated Parmesan cheese
- 1 tbsp lemon juice
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
Instructions
- Step 1: Pat dry 2 skinless chicken breasts (6 oz each) and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and cook for 5-6 minutes per side until golden-brown and internal temperature reaches 165°F, then transfer to a plate to rest.
- Step 2: Meanwhile, in a food processor, combine 1 cup packed fresh basil leaves, 1/2 cup packed fresh parsley leaves, 1/4 cup toasted pine nuts, 2 garlic cloves, 1/4 cup grated Parmesan cheese, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse while drizzling in 1 tbsp olive oil until a slightly coarse pesto forms.
- Step 3: Spoon the herb pesto generously over the rested chicken breasts and serve immediately with your choice of side.
Frequently asked questions
How long does Pan-Seared Chicken with Regional Herb Pesto take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Chicken with Regional Herb Pesto?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Chicken with Regional Herb Pesto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Chicken with Regional Herb Pesto for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Chicken with Regional Herb Pesto?
Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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