Pan-Seared Chicken with Spiced Pumpkin Seed Pesto

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Tender pan-seared chicken breasts served with a vibrant pumpkin seed and herb pesto for a nutty, fresh flavor. This Mediterranean-inspired chicken recipe, ready in about 30 minutes, pairs chicken breasts, olive oil, pumpkin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 4 pieces, about 6 oz each chicken breasts
• 3 tbsp olive oil
• 1/2 cup, toasted pumpkin seeds
• 1 cup, packed fresh basil leaves
• 2 cloves, minced garlic cloves
• 2 tbsp lemon juice
• 1/4 cup grated parmesan cheese
• 1/4 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Pat dry 4 chicken breasts (about 6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Remove from heat and let rest.
3. Step 3: In a food processor, combine 1/2 cup toasted pumpkin seeds, 1 cup fresh basil leaves, 2 minced garlic cloves, 2 tbsp lemon juice, 1/4 cup grated parmesan cheese, 1/4 tsp red pepper flakes, and 1 tbsp olive oil. Pulse until a coarse pesto forms, scraping sides as needed.
4. Step 4: Serve the rested chicken breasts topped with 2 tbsp of pumpkin seed pesto each, garnished with extra basil if desired.