This 2 Ingredient Pesto Chicken is just what the doctor ordered for a delicious weeknight dinner. It is done in under 30 minutes with most of being cooking time. Isn’t that fabulous? Also, you can have leftovers that are great in salads, sandwiches, bowls or with pasta or rice.
I make the pesto myself, but this recipe is so quick and easy with store-bought pesto too. So good as a summer dinner too when no one wishes to slog in front of the stove.
You will also love air fryer chicken al pastor, Air fryer Chicken Parmesan, Orange chicken in air fryer, air fryer whole chicken, air fryer chicken kabobs, air fryer fried chicken drumsticks, air fryer teriyaki chicken, air fryer chicken tikka, air fryer tandoori chicken and Air fryer chicken thighs.
Ingredients
This recipe couldn't be simpler with only two ingredients.
Chicken Breasts: I have used boneless skinless breasts here. Just pound them a little so that they are of uniform thickness.
Pesto: A half of cup of pesto is all that you need for this chicken dish. Homemade or store bought is your choice.
Instructions
There is really very little prep to be done here. I have used 1 lb. or about 500 gm. boneless skinless chicken breasts. Wipe and dry them. I lightly poundf the breasts or butterfly them so that they are of even thickness.
This helps in even cooking. Now take ½ cup pesto. I have used this almond pesto that I made fresh. Any store bought pesto works well too.
Preheat air fryer at 180C or 360F for 5 minutes. Using your hands spread pesto on both sides of the chicken breasts. There is no need for added salt or fat, as your pesto will already be well seasoned and has good fats.
Place chicken breasts in the air fryer basket. Air fry for about 8 minutes at 180C or 360F till the breast is half cooked. Flip the breasts for even cooking and cook further.
I needed to cook for 6 more minutes at 180C or 360F. Depending upon the weight and thickness of chicken breasts you may require more or less time. Most of the times, 8 minutes more is sufficient.
I advise the use of a meat thermometer to check internal temperature of chicken at its thickest part. The temperature must be above 165F to be fully cooked. We don’t want to overcook the breast or it gets horribly chewy.
Take out the cooked pesto chicken breast and wait for 2-3 minutes before slicing.
Serve with some more pesto or another dip of choice. Pesto chicken is really delicious and moist. It is the taste of pesto that shines through.
You can serve this pesto chicken with pasta, in a salad or with some salad and fried rice. The leftovers make for delicious sandwich the next day.
Expert Tips
1. Always check the internal temperature of chicken using a meat thermometer. Chicken breast is very lean and can dry out very quickly. Hence it is important to be cooked through but not overcooked. An internal temperature of above 165F is cooked.
2. You can use any pesto you like. Here’s a tasty almond pesto recipe that I love making.
3. Frozen chicken breasts can be used after thawing.
4. You can store cooked pesto chicken for upto 3 days in the fridge in an air tight container. Heat through and consume.
5. You can use chicken thighs too for this recipe. Adjust the time as per the size of the thighs.
Here's the recipe card:
📖 Recipe Card
Air fryer Pesto Chicken
Equipment
Ingredients
- 1 lb. chicken breasts about 500 gm.
- ½ cup pesto
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Instructions
- There is really very little prep to be done here. I have used 1 lb. or about 500 gm. boneless skinless chicken breasts. Wipe and dry them. I lightly pounded the breasts or butterfly them so that they are of even thickness.
- This helps in even cooking. Now take ½ cup pesto. I have used this almond pesto that I made fresh. Any store bought pesto works well too.
- Preheat air fryer at 180C or 360F for 5 minutes. Using your hands spread pesto on both sides of the chicken breasts. There is no need for added salt or fat, as your pesto will already be well seasoned with good fats.
- Place chicken breasts in the air fryer basket. Air fry for about 8 minutes at 180C or 360F till the breast is half cooked. Flip the breasts for even cooking and cook further.
- I needed to cook for 6 more minutes at 180C or 360F. Depending upon the weight and thickness of chicken breasts you may require more or less time. Most of the times, 8 minutes more is sufficient.
- I advise the use of a meat thermometer to check internal temperature of chicken at its thickest part. The temperature must be above 165F to be fully cooked. We don’t want to overcook the breast or it gets horribly chewy.
- Take out the cooked pesto chicken breast and wait for 2-3 minutes before slicing.
- Serve with some more pesto or another dip of choice. Pesto chicken is really delicious and moist. It is the taste of pesto that shines through.
- You can serve this pesto chicken with pasta, in a salad or with some salad and fried rice. The leftovers make for delicious sandwich the next day.
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