Trader Joes Pesto Chicken Recipe

This tender, herbaceous Trader Joes Pesto Chicken is made with juicy chicken breasts and rich basil pesto, ready in just 30 minutes. The oil in the pesto creates a sizzling golden seal that locks in moisture while baking, preventing the meat from drying out. I love making this easy copycat version at home when I can’t make it to the store.

Better Than Takeaway

I used to rely heavily on the pre-marinated packets from the refrigerated aisle, but I often found the texture slightly rubbery if they had been sitting on the shelf for too long. Making this at home allows you to use the freshest chicken and control the amount of sodium, which is often quite high in the packaged version.

The biggest surprise was how much better the crust turned out when applying the pesto immediately before cooking. The basil flavor stays vibrant and green rather than turning into a muted, salty marinade, giving you a restaurant-quality finish with barely any extra effort.

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Trader Joes Pesto Chicken Ingredients

• Chicken Breasts: 1.5 lbs boneless, skinless breasts (about 3-4 fillets).
• Basil Pesto: 1/2 cup Trader Joe’s Genova Pesto (or your favorite jarred variety).
• Olive Oil: 1 tablespoon for drizzling.
• Salt & Pepper: 1/2 teaspoon each, freshly cracked.
• Optional Toppings: 1/2 cup shredded mozzarella cheese and 1 cup cherry tomatoes.

How To Make Trader Joes Pesto Chicken

1. Prep the Chicken: Preheat your oven to 375°F (190°C). Place the chicken breasts between two sheets of parchment paper and pound them lightly with a meat mallet until they are even in thickness, about 3/4-inch thick.
2. Season and Coat: Pat the chicken dry with paper towels and season both sides with salt and pepper. Place them in a baking dish and spoon the pesto generously over the top, spreading it to coat the entire surface of each breast.
3. Add Optional Toppings: If using, scatter cherry tomatoes around the chicken in the dish. For a cheesy crust, sprinkle mozzarella cheese directly on top of the pesto layer.
4. Bake: Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). If you added cheese, you can broil for the final 2 minutes to get bubbly, golden spots.
5. Rest and Serve: Remove from the oven and let the chicken rest in the pan for 5 minutes before slicing. This allows the juices to redistribute effectively.

Recipe Tips

• Even thickness matters: Pounding the chicken ensures it cooks at the same rate, preventing the thin ends from drying out while the thick center cooks.
• Check temp early: Pesto has high oil content which conducts heat well; check your chicken at the 20-minute mark to avoid overcooking.
• Resting is crucial: Slicing immediately will cause all the savory juices to run out, leaving you with dry meat.

What To Serve With Pesto Chicken

This dish pairs perfectly with a side of roasted cauliflower gnocchi or a simple arugula salad with lemon vinaigrette to cut through the richness of the pesto. You can also slice the chicken and serve it over warm pasta or spiralized zucchini noodles for a complete meal.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a low oven; freezing is possible, but the pesto crust may lose some of its texture upon thawing.

FAQs

• Can I make this in an air fryer?
  Yes, cook at 375°F for 12-15 minutes, flipping halfway if not using cheese toppings.
• Is the store-bought version pre-cooked?
  No, the package sold in the meat aisle is raw marinated chicken and must be cooked fully.
• Which pesto should I use?
  Trader Joe’s Genova Pesto (in the refrigerated section) is the closest match to their pre-marinated chicken product.

Nutrition

• Calories: 280
• Total Fat: 18g
• Saturated Fat: 4g
• Cholesterol: 85mg
• Sodium: 450mg
• Total Carbohydrate: 2g
• Protein: 26g