Trader Joes Pesto Chicken Genovese Recipe

This juicy, herb-crusted Trader Joes Pesto Chicken Genovese is made with fresh basil, parmesan, and walnuts, and ready in just 25 minutes. The savory pesto creates a golden, caramelized seal that locks in moisture while the garlic and olive oil tenderize the meat. I love making this copycat version because it tastes significantly fresher than the package and saves me a trip to the store.

Restaurant-Quality At Home

Making this at home allows you to control the sodium, which is often surprisingly high in the store-bought marinated meats. I discovered that using fresh lemon juice in the marinade brightens the flavor much more effectively than the citric acid and vinegar powder found in the packaged version.

The first time I tried replicating this, I burned the pesto coating by cooking it on high heat like a regular steak. The secret I learned is keeping the skillet at medium heat, allowing the parmesan and nuts to toast gently into a crust without turning bitter or black.

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Trader Joes Pesto Chicken Genovese Ingredients

• For the Chicken:
• 1 lb Boneless, skinless chicken breasts (about 2 large breasts)
• 1 tbsp Olive oil (for the pan)
• For the Pesto Marinade:
• 2 cups Fresh basil leaves, packed
• 1/3 cup Walnuts (traditional TJ’s ingredient) or pine nuts
• 1/2 cup Grated Parmesan cheese
• 2 cloves Garlic, peeled
• 1/3 cup Extra virgin olive oil
• 1 tbsp Fresh lemon juice
• 1/2 tsp Salt
• 1/4 tsp Black pepper

How To Make Trader Joes Pesto Chicken Genovese

1. Prep the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are an even 1/2-inch thickness. This ensures they cook quickly and absorb more flavor.
2. Blend the Pesto: In a food processor, pulse the basil, walnuts, parmesan, and garlic until chopped. With the motor running, slowly stream in the olive oil and lemon juice until a thick paste forms. Season with salt and pepper.
3. Marinate the Meat: Coat the chicken breasts thoroughly with the pesto mixture. Let them sit for at least 15 minutes at room temperature, or cover and refrigerate for up to 24 hours for deeper flavor.
4. Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts (shake off excess oil but keep the pesto on) and cook for 4-5 minutes per side until the crust is golden and the internal temperature reaches 165°F.
5. Rest and Serve: Remove the chicken from the pan and let it rest on a clean plate for 5 minutes before slicing. This allows the juices to redistribute throughout the meat.

Recipe Tips

• Watch the Heat: Pesto contains cheese and nuts, both of which burn easily. Do not use high heat; a steady medium flame creates a delicious crust without charring the marinade.
• Use Walnut Meal: The original Trader Joe’s label lists walnuts or walnut meal. Using walnuts makes this copycat authentic and slightly more affordable than pine nuts, while still providing that rich, buttery texture.
• Don’t Overcrowd: Cook the chicken in batches if your pan is small. Crowding the pan causes the chicken to steam rather than sear, preventing that signature golden pesto crust from forming.

What To Serve With This Dish

Serve this chicken alongside roasted cherry tomatoes and fresh mozzarella balls for a warm Caprese-style dinner. It also pairs beautifully with a simple aglio e olio pasta or a crisp arugula salad with balsamic glaze to cut through the richness of the pesto.

How To Store

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. You can also freeze the raw chicken in the pesto marinade for up to 3 months; simply thaw it in the fridge overnight before cooking.

FAQs

• Can I use jarred pesto instead of homemade? Yes, you can use a high-quality jarred pesto to save time. However, the fresh basil and lemon in the homemade version replicate the “fresh deli” taste of the Trader Joe’s product much better.
• Can I cook this in an air fryer? Absolutely. Preheat your air fryer to 375°F and cook the chicken for 10-12 minutes, flipping halfway through, until the internal temperature reaches 165°F.
• Is this recipe gluten-free? Yes, as long as your pesto ingredients are pure, this dish is naturally gluten-free. Always check store-bought pesto labels for hidden thickeners if you aren’t making it from scratch.

Nutrition

• Calories: 380
• Total Fat: 28g
• Saturated Fat: 5g
• Cholesterol: 85mg
• Sodium: 420mg
• Total Carbohydrate: 3g
• Protein: 29g