Pesto Chicken Recipe Jamie Oliver: Basil-Infused Tender Medallions

This pesto chicken delivers tender medallions with vibrant basil flavor, inspired by Italian techniques I learned in Sicily. The secret lies in quick cooking and quality ingredients.

I use fresh basil, pine nuts, and parmesan for the pesto, then sear chicken breasts to lock in juices. The pesto finishes the dish with bright, herbaceous notes.

The result is restaurant-quality chicken that’s juicy inside with a golden sear outside. Each bite bursts with fresh basil and garlic.

Serve with roasted vegetables or pasta for a complete meal. This method guarantees perfect texture every time.

Ingredients for Pesto Chicken Recipe Jamie Oliver

Quality ingredients create this restaurant-worthy dish with Sicilian inspiration and tender results.

The chicken is the foundation here. Boneless, skinless breasts work best—pound them to an even thickness for consistent cooking. For the Parmesan, a wedge from the deli counter (Parmigiano-Reggiano if available) ensures authentic flavor. Pine nuts are traditional but expensive—Trader Joe’s or Costco offer the best value. Fresh basil should be vibrant green with no wilting (avoid pre-packaged unless it’s very fresh).

No pine nuts? Walnuts or raw cashews work well (toast them first). Substitute Pecorino Romano for Parmesan if you want a sharper flavor. For the olive oil, use a high-quality extra-virgin—it makes a noticeable difference in the pesto. The flour dredge is optional but helps create a golden crust. If avoiding gluten, use cornstarch instead. The lemon juice balances the richness—don’t skip it.

This reheats well for 3-4 days in the fridge. Pesto can be made ahead and stored with a thin layer of olive oil on top to prevent browning. Freeze pesto in ice cube trays for up to 3 months. Chicken is best cooked fresh but can be prepped a day ahead (keep refrigerated, uncovered for drier surface).

Step-by-Step Instructions for Pesto Chicken

This method ensures tender chicken with vibrant pesto flavor in every bite.

Step 1: Prepare the Basil Pesto

In a food processor, combine the 2 cups fresh basil leaves, 0.5 cup pine nuts, 0.75 cup parmesan cheese, and 3 cloves garlic cloves. Pulse until the mixture resembles coarse crumbs. This initial chop ensures even blending.

With the processor running, slowly drizzle in 0.5 cup extra-virgin olive oil through the feed tube. Stop and scrape down the sides as needed. The pesto should be smooth but still have some texture. Stir in the 1 tbsp lemon juice, 0.5 tsp black pepper, and 0.25 tsp red pepper flakes for brightness and subtle heat.

Step 2: Pound and Season the Chicken

Place each of the 1.5 lb boneless chicken breasts between two sheets of plastic wrap. Using a meat mallet, pound them to an even ½-inch thickness to ensure they cook uniformly. This also tenderizes the meat, which is key for juicy results.

Season both sides of the chicken with ½ tsp kosher salt and ¼ tsp black pepper. Lightly dredge each piece in the 0.25 cup all-purpose flour, shaking off any excess. The flour creates a delicate crust that helps the pesto adhere beautifully.

Step 3: Sear the Chicken to Golden Perfection

Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and cook for 4-5 minutes per side, or until the edges are golden brown and the meat releases easily from the pan.

Don’t move the chicken too soon—letting it sear undisturbed ensures a proper crust. The internal temperature should reach 160°F when tested with a meat thermometer. Transfer the chicken to a plate and tent with foil to keep warm.

Step 4: Finish with Pesto and Butter

Reduce the heat to medium-low and add the remaining 2 tbsp extra-virgin olive oil to the skillet. Stir in the prepared pesto and 2 tbsp unsalted butter, allowing the butter to melt and the flavors to meld for 1-2 minutes. The sauce should be glossy and fragrant.

Return the chicken to the skillet, spooning the pesto mixture over the top. Cook for an additional 1-2 minutes to heat through. The pesto will cling to the chicken, creating a rich, aromatic coating. Serve immediately for the best texture and flavor.

Health Benefits of These Flavors

Heart-Healthy Fats

The pine nuts and extra-virgin olive oil in this dish provide monounsaturated fats that support cardiovascular health. Just 2 tbsp of olive oil daily can improve cholesterol levels. I always use oil from Italian specialty delis for the best results. 💪

Lean Protein Source

Chicken breast is one of the leanest protein sources, with 1.5 lb providing about 90g of protein per serving. This helps maintain muscle mass and keeps you full longer. I learned in Sicily that quality chicken makes all the difference.

Antioxidant-Rich Basil

Fresh basil is packed with antioxidants like lutein and zeaxanthin, which protect your eyes and skin. The 2 cups in this recipe also provide vitamin K for bone health. My Nonna always said fresh herbs were nature’s medicine.

Bone-Strengthening Cheese

The 0.75 cup parmesan delivers a significant dose of calcium—about 30% of your daily needs per serving. It also contains phosphorus, which works with calcium to build strong bones. Family-owned butcher shops often carry the best aged parmesan.

Metabolism Boost

Garlic and lemon juice in this dish aid digestion and support metabolism. The 3 cloves garlic provide allicin, a compound with natural antibacterial properties. I still use the wooden spoon Nonna gave me to taste-test the pesto.

Low-Carb Option

With only 0.25 cup flour used for dredging, this remains a low-carb meal. For a keto version, simply skip the flour. The flavors still shine through beautifully. Sunday family dinners often feature this lighter take on Italian-American cooking.

Frequently Asked Questions