Make these totally tender and delicious Pesto Chicken fillets or tenders. They get bundled up in a blanket of prosciutto and finished in an easy basil pesto that is SO fresh!
This is the perfect summertime protein. Pesto chicken gives you that restaurant quality feel but its actually so so simple to whip up.
For the perfect warm-weather meal, serve it with tender fresh pasta, a side of spring minestrone verde, and crunchy panzanella salad.
Ingredients
Round up what you need to make this incredibly juicy, herby chicken recipe:
- Chicken tenders or fillets: Boneless and skinless for convenience and tenderness.
Prosciutto: Adds a salty, savory kick and crisps up beautifully in the oven, wrapping the chicken in a paper-thin blanket.
Fresh basil: Bright and aromatic, basil brings a fresh pop of color and herbal flavor to serve. It ties in perfectly with the pesto. - Ground almonds or toasted pine nuts: Pine nuts are classic, but ground almonds are a great alternative with a mellow flavor.
- Fresh basil leaves: The star of the pesto, basil delivers its signature sweet, peppery aroma and vibrant green color.
- Nutritional yeast or parmesan: Choose nutritional yeast for a dairy-free, umami-rich pesto, or go traditional with freshly grated parmesan for its creamy finish.
- Garlic: Use fresh and minced for the best flavor.
- Flaky salt and black pepper: Adjust to taste depending on your choice of cheese or nuts.
- Lemon juice: Brightens the pesto and balances the richness of the nuts and cheese.
Extra virgin olive oil: Use high-quality oil for the best taste and texture.
See recipe card for quantities.
Method
Here is how I made these delicious pesto chicken tenders:
- Step 1: Blend all pesto ingredients until smooth, adjusting lemon juice, seasoning, or oil to taste.
- Toss chicken tenders with pesto.
- Step 3: Wrap each in prosciutto and place on the baking sheet.
- Step 4: Bake for 15 minutes, or until chicken is cooked through and prosciutto is crisp. Serve brushed with extra pesto and fresh basil.
Hint: I like to use a brush for even coating of the pesto. You could also use the back of a tablespoon!
Substitutions
Want to know what can be swapped out?
- Swap chicken tenders for boneless chicken thighs.
- Prosciutto: Try out streaky bacon or thinly sliced deli ham instead.
- Cheese: Try grated pecorino or vegan parmesan instead of parmesan or nutritional yeast.
Variations
Play around with what you have at home to make this Chicken Pesto recipe your own:
- Add mozzarella inside the wrap: Place a thin slice of fresh mozzarella under the prosciutto before baking for a melty, cheesy center.
- Make it spicy: Stir a pinch of red pepper flakes into the pesto or add a drizzle of chili oil before serving for heat lovers.
- Turn it into skewers: Cut the tenders into chunks, wrap each with prosciutto, thread onto skewers, and grill or bake—perfect for entertaining or a BBQ twist.
Equipment
You'll need a blender or food processor to make the pesto in, as well as a baking sheet and a pastry brush.
Storage
Let the cooked pesto chicken cool completely, then transfer to an airtight container.
Store in the refrigerator for up to 3 days.
Wrap each cooked chicken tender tightly in foil or parchment, then place in a freezer-safe container or zip-top bag.
Freeze for up to 2 months
Reheat in a 325°F (160°C) oven for about 10 minutes or until warmed through.
Top tip
For extra flavor and juiciness, marinate the chicken tenders in the pesto for 30 minutes (or up to overnight) before wrapping in prosciutto and baking—this lets the basil, garlic, and lemon really soak in!
FAQ
Yes! While homemade pesto adds fresh flavor, a good-quality store-bought version works in a pinch. Just taste it first—you may want to add a little extra lemon juice or garlic.
Related
Looking for other recipes like this? Try these:
Recipe
Pesto Chicken
Ingredients
- 8 skinless chicken tenders / fillets 400g
- 8 - 10 slices prosciutto
- Fresh basil to serve
Pesto
- Makes ⅔ cup - save remaining for another recipe
- 3 tablespoon ground almonds or whole toasted pine nuts
- 30 g fresh basil leaves
- 3 tablespoon nutritional yeast or ¼ cup freshly grated parmesan
- 1 clove garlic minced
- ¼ teaspoon flakey salt or to taste
- Pinch of black pepper
- 2 teaspoon lemon juice
- ⅓ cup extra virgin olive oil
Instructions
- Preheat oven to 400F / 200C and line a baking sheet with parchment.
- Add all the pesto ingredients to a small blender and blitz until smooth. Adjust seasoning and lemon juice to taste. Option to add a touch more olive oil if you like it runnier.
- Add tenders to a bowl and toss with ¼ - ⅓ cup of pesto to taste. Wrap each tender in parma ham and place on baking sheet.
- Bake for about 15 minutes until the chicken is cooked through and the parma ham crispy. Brush with more pesto to serve and fresh chopped basil.
- Any remaining pesto can be stored in a sealed glass jar in the fridge for 5 days.
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