This Arugula Pesto Chicken recipe is a vibrant and satisfying dish that’ll elevate your weeknight dinner game. What’s so special about it? Well, picture tender, juicy chicken breasts slathered in a zesty arugula pesto, bursting with peppery and herbaceous notes. Pair it with your favorite pasta and a glass of wine and you’ve got dinner!

Instructions

In a food processor, combine the arugula, basil, Parmesan cheese, toasted pine nuts, minced garlic, and lemon juice. Pulse until finely chopped.
With the food processor running, slowly drizzle in the olive oil until the mixture is well combined and has a creamy consistency. Season with salt and pepper to taste.
Season the chicken breasts with salt and pepper on both sides.
Heat a skillet over medium-high heat and add the butter. Once it’s melted and foamy, add the chicken breasts.
Cook for about 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) and is nicely browned on the outside.
In the last minute of cooking, add the arugula pesto to the skillet and coat the chicken evenly with the sauce.
Remove from heat and serve your arugula pesto chicken over a bed of pasta.
Garnish with cherry tomatoes for an extra burst of color and freshness, if desired.

Notes

Remember that the key to juicy chicken is not to overcook it. Use a meat thermometer to monitor doneness and remove from the skillet when the chicken reaches an internal temperature of 165 degrees. For the best-tasting pesto, feel free to try adding a splash of balsamic vinegar into the food processor. Serve this dish with your favorite sides and enjoy!

Arugula Pesto Chicken (30 Minutes)

Ingredients

Instructions

Notes

Nutrition

For Tomorrow's Dinner

Grilled Chicken and Pesto Quesadilla (25 Minutes)

Three Cheese Polenta with Fresh Veggies (30 Minutes)

Cuban Picadillo (30 Minutes)

Chicken Enchiladas Verdes with Rice and Beans (30-35 Minutes)