This pesto grilled chicken is the easiest, most flavorful dinner you’ll throw on the grill this summer! Juicy chicken cutlets marinate in pesto for hours, soaking up all that garlicky, herby flavor before getting grilled to perfection. Then it’s topped with a fresh, garlicky bruschetta tomato salad that takes this dish from simple weeknight dinner to something restaurant-worthy. Healthy, just a handful of ingredients, and shockingly easy to make – this recipe checks every box!
I make this on repeat all summer long, and it’s become one of those go-to dinners for guests and summer bbqs. The pesto marinade does most of the heavy lifting, so all you really need to do is let the chicken sit in the fridge and grill it when you’re ready. Use your favorite store-bought pesto, or whip up a batch of my Dairy-Free Pesto if you want to keep this completely dairy-free. If you love simple, summer-friendly dinners, this pairs beautifully with my La Scala Chopped Salad for a complete, no-fuss summer meal!
Why You’ll Love This Pesto Grilled Chicken Recipe
- Just a few ingredients! Chicken, pesto, lemon juice, and a handful of pantry staples for the bruschetta tomatoes. No long ingredient list, no complicated steps.
- Tons of flavor. The pesto marinade infuses the chicken with garlicky, herby flavor in every bite, and the fresh bruschetta tomatoes add brightness, acidity, and a beautiful pop of color on top.
- Juicy, perfectly grilled chicken every time. Slicing the chicken into thin cutlets means it grills quickly and evenly, so you get juicy, tender chicken without any guesswork.
- Shockingly easy to make. The marinade comes together in 5 minutes, and the bruschetta tomatoes need just a few minutes of prep. This recipe feels far more impressive than the effort it actually takes.
- Healthy and satisfying. Lean protein, fresh tomatoes, and good olive oil make this a genuinely nourishing dinner that doesn’t skimp on flavor.
Frequently Asked Questions
Can I make this in the oven?
Absolutely! If you don’t want to fire up the grill, this chicken bakes beautifully in the oven. Preheat your oven to 400°F, place the marinated chicken cutlets in a baking dish, and bake for 15–20 minutes, or until the internal temperature reaches 165°F. Baking time may vary slightly depending on the thickness of your cutlets, so use a meat thermometer to be sure.
What if I don’t have a grill?
No problem at all! A grill pan on the stovetop works just as well and will still give you those nice char marks. Heat the grill pan over medium-high heat, lightly oil it, and cook the chicken for the same 3–5 minutes per side, checking for an internal temperature of 165°F. A regular skillet also works in a pinch — you just won’t get the grill marks, but the flavor will be just as good.
Can I use chicken thighs?
Yes! Boneless, skinless chicken thighs work great in this recipe and tend to stay extra juicy thanks to their higher fat content. Marinate and grill them the same way as the chicken breast cutlets, though they may need a minute or two longer on the grill depending on thickness. Always check for an internal temperature of 165°F to ensure they’re fully cooked.
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Pesto Marinated Grilled Chicken with Garlicky Bruschetta Tomatoes
Equipment
- 1 large container
- 1 medium bowl
- 1 grill
Ingredients
- 2 pounds boneless and skinless chicken breasts sliced thin into cutlets
- 1 1/2 cups pesto either homemade or store-bought!
- juice from 1 lemon
- salt to taste
For the bruschetta tomatoes:
- 4-6 Roma tomatoes or 2 cups cherry or grape tomatoes
- 3-5 cloves of garlic minced
- 1/3 cup olive oil
- 1 teaspoon salt
- handful of fresh basil chopped (optional, but recommended)
- black pepper to taste
Instructions
- Start by marinated your chicken by adding the chicken, a big pinch of salt, fresh lemon juice, and 1 cup of pesto to a large container or ziploc bag. Toss the chicken in the marinate until it’s evenly coated, then cover or seal and refrigerate for at least 2 hours and up to 12 hours.
- When you’re ready to cook, preheat your grill to 425° Fahrenheit (medium-high heat) or a grill pan over medium-high heat.
- While the grill preheats, make the bruschetta tomatoes. Dice the tomatoes, then add them to a bowl and sprinkle them with salt. Give the tomatoes a gentle toss, then let them sit for at least 10 minutes and up to 1 hour. During this time the tomatoes will release a lot of water, so once you’ve let them sit drain the water from the tomatoes.
- Then, add the garlic, olive oil, fresh basil, and black pepper to the tomatoes and give them another gentle toss to combine everything. Leave the bruschetta tomatoes to marinate while you grill the chicken.
- Once the grill is preheated, remove the chicken from the marinade and grill for 3-5 minutes per side or until it reaches an internal temperature of 165° Fahrenheit. Then, remove it from the grill and let it rest for 5-10 minutes before serving.
- When ready to eat, serve the pesto grilled chicken with a spoonful of bruschetta tomatoes on top. Enjoy!
Notes
- Slice chicken into thin, even cutlets for the quickest, most even grilling.
- No grill? Bake at 400°F for 15–20 minutes or use a stovetop grill pan.
- Chicken thighs work as a substitute — just check for 165°F internal temperature.
- Store leftover chicken in an airtight container in the fridge for up to 4 days.
