Last Updated on April 1, 2026 by Sarah Leadon
Cheesy pesto chicken is the perfect easy weeknight dinner. This tasty dish combines fresh ingredients and savory flavors for a meal that’s both satisfying and easy to prepare.
In just 30 minutes, you’ll have tender chicken seasoned to perfection and topped with sautéed peppers and onions.
Ingredients
- Chicken Breasts- Chicken breasts are ideal here. Make sure you pound out the chicken breasts to an even thickness so they cook evenly. You can use chicken cutlets or chicken thighs.
- Arugula Pesto- Use my arugula pesto recipe for the best results. You can also use store-bought pesto.
- Onions & Bell Peppers- They are optional, but they really complete the dish. The sauteed onions and peppers provide a slightly sweet flavor that compliments the savory chicken perfectly. If you’re feeling adventurous, add some garlic or mushrooms to the mix.
Scroll down to the recipe card to see a full list of ingredients.
How To Make Cheese Pesto Chicken
Cheesy pesto chicken is so easy to make.
Prep The Chicken Breast
Use a sharp knife to cut the chicken in half lengthwise. Use a mallet to pound out each chicken breast until they are about 1/4-inch thick. If you are using chicken cutlets, skip this step.
Season the Chicken Breast:
Put the chicken breast in a bowl, add the seasonings and pesto, and toss to coat the chicken in the pesto mixture. You can let it marinate for a few hours in the fridge for more flavor.
Cook the Peppers And Onions:
Put a tablespoon of olive oil in a large skillet. Place it over medium-high heat. Add the onions and bell peppers. Cook for 2 minutes. Next, add 1/4 teaspoon of kosher salt. Cook for 1-2 minutes. Place them on a plate and set them aside.
Sear The Chicken:
Add a tablespoon of olive oil to the same skillet. Add half of the chicken breast to the skillet and cook for 3-5 minutes. Flip them over and cook for 3 minutes.
Add The Cheese:
Turn the chicken breast over, add the mozzarella cheese, and cover it. Cook for 2 minutes until the mozzarella cheese melts and they have an internal temperature of 160°F. Place the chicken breasts on a plate and repeat to cook the remaining chicken breast. Let the pesto chicken rest for 5 minutes before serving with the sauteed onions and peppers and more arugula pesto.
Tip:
Freeze the chicken breast for 15 minutes before you cut them in half. It will make the meat easier to slice into even pieces.
Variations
- Mix up the veggies: Add sliced mushrooms, zucchini, cherry tomatoes, or asparagus to the onions and peppers.
- Make it Dairy-Free: Use a dairy-free mozzarella alternative or nix the cheese entirely. Use a dairy-free pesto for the chicken.
- Make it Mediterranean: Add sun-dried tomatoes, artichoke hearts, or olives to the sauteed peppers and onions to give this dish a Mediterranean twist.
What To Serve With Pesto Chicken
I served this pesto chicken with mashed potatoes and a side salad. You can serve the chicken with yellow rice or pasta. For grain-free options, you can serve it with zucchini lime quinoa salad, air fryer potato wedges, or lentils.
If you are looking for low-carb options serve it with steamed cabbage or air fryer broccoli.
Storing Pesto Chicken
Store the leftovers in an airtight container in the fridge for 4 days. You can also store it in the freezer for 3 months. Reheat the chicken in the microwave for 1-2 minutes.
You can also reheat the chicken on the stove. Place the chicken in a skillet, and add 2-3 tablespoons of water or chicken broth to the skillet. Add the peppers and onions on top of the skillet, cover it, and heat it over low heat until warm.
You don’t have to reheat the chicken. You can slice it up and use it in salads or wraps.
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Cheesy Pesto Chicken With Sauteed Peppers & Onions
4
servings10
minutes20
minutes268
kcal30
minutesPesto chicken is easy to make and perfect for those nights when you just want to get dinner on the table in 30 minutes or less. Juicy chicken breasts coated in flavorful arugula pesto, seared to perfection, topped with melted mozzarella, and served with sautéed onions and peppers for a tasty meal.
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Ingredients
2 tablespoons olive oil
1 medium white onion, sliced into 1/2-inch pieces
1 orange bell pepper, cut into 1/2-inch strips
4 boneless, skinless chicken breasts
1 1/4 teaspoons kosher salt
1 teaspoon complete seasoning
1 teaspoon herbs de Provence
1/2 teaspoon black pepper
¼ cup arugula pesto
1/4 cup shredded mozzarella cheese
Directions
- Cut the chicken breasts in half lengthwise. Pound each chicken breast with a mallet until they are 1/4-inch in thickness. Put the chicken breast into a large bowl.
- Add 1 teaspoon of kosher salt, complete seasoning, herbs de Provence, black pepper, and arugula pesto and toss to coat the chicken in the pesto and seasonings. Set it aside.
- Put a tablespoon of olive oil in a cast-iron or non-stick skillet and set it over medium-high heat.
- Add the onions and bell peppers. Cook for 2 minutes. Add 1/4 teaspoon of kosher salt. Cook for another 1-2 minutes until they soften. Place the onions and peppers in a skillet on a large plate and set it aside.
- Next, add the remaining olive oil in the same skillet. Add 4 pieces of chicken breast to the skillet in a single layer and cook it for 4-5 minutes until browned.
- Flip the chicken over and cook it for another 2 minutes. Flip the chicken back over, and sprinkle a tablespoon of mozzarella cheese on top of each chicken breast. Cover it and cook for 2 minutes until the cheese melts and they have a temperature of 160°F.
- Place the chicken breasts on a plate and set them aside. Repeat steps 5-6 to cook the remaining chicken breast.
- Let the pesto chicken sit for 5 minutes. Place it on a serving platter. Top with the peppers and onions and serve with more pesto if desired.
Notes
- Let the chicken breast marinate in the fridge for a few hours for more flavor.
- If you are using chicken cutlets, skip step 1.
- The nutritional values presented below are only estimates. I don’t have a medical background, nor am I a registered dietitian or certified nutritionist. Therefore, nutritional information shown on foodandmoodcreations.com should only be used as a general guideline.
Nutrition Facts
- Total number of serves: 4
- Calories: 268kcal
- Fat: 12.6g
- Saturated Fat: 2.5g
- Cholesterol: 87mg
- Sodium: 519mg
- Potassium: 0mg
- Carbohydrates: 3.8g
- Fiber: 0.8g
- Sugar: 2g
- Protein: 35.4g
- Calcium: 20mg
- Iron: 1mg
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