Creamy Lemon Pesto Chicken Recipes

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CREAMY LEMON-PESTO CHICKEN



Creamy Lemon-Pesto Chicken image

A spin on a Pampered Chef recipe. Before rubbing the breasts with the seasoning blend, I coat mine lightly with olive oil to make it adhere better.

Provided by gailanng

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons lemon zest
2 tablespoons butter, melted
2 tablespoons all-purpose flour
1 cup milk (can use 2%)
1 teaspoon minced garlic
1/2 cup prepared basil pesto
6 chicken breasts, boneless and skinless (about 4 ounces each)
1 tablespoon lemon-pepper seasoning (can sub any zesty lemon rub or mix)
12 ounces uncooked linguine (can sub other pasta)
2 plum tomatoes or 2 roma tomatoes
1/4 cup thinly sliced fresh basil leaf

Steps:

  • Combine butter and flour; whisk until smooth. Add lemon zest, milk and garlic to butter mixture; whisk well. Microwave, covered, on HIGH 3-4 minutes or until thickened, stirring every 60 seconds. Add pesto; mix well.
  • Season chicken with rub. Grill chicken for 12-15 minutes, or until done (165 degrees).
  • Meanwhile, cook pasta according to package directions; drain. Set pasta aside and keep warm.
  • Seed and dice tomatoes. Serve chicken and sauce over pasta; garnish with tomatoes and basil.

Nutrition Facts : Calories 827.9, Fat 29.9, SaturatedFat 11.3, Cholesterol 163, Sodium 231.8, Carbohydrate 76.6, Fiber 7.2, Sugar 3.3, Protein 61.6

LEMON PESTO CHICKEN



Lemon Pesto Chicken image

This easy Lemon Pesto Chicken recipe is a brainless crowd-pleaser! Cook on the grill, in a slow cooker, or bake in the oven for endless healthy dinner options!

Provided by Kate

Categories     Main Course

Time 25m

Number Of Ingredients 4

1 pound package chicken breast cutlets, or chicken breasts sliced in half
1 jar pesto
2 lemons
fresh, ground pepper, to taste, (about 1/2 teaspoon)

Steps:

  • Roll lemons on cutting board to activate juices. Squeeze juice from two lemons, should be approximately 1/4 cup lemon juice.
  • Whisk pesto, lemon juice and black pepper.
  • Place chicken in marinade (be sure it is thoroughly coated), cover, and refrigerate for 2 -24 hours. Remove from refrigeration.
  • To bake: Pour marinade and chicken into glass baking dish. Bake at 400 for 20 minutes or until internal temperature reaches 165.
  • To slow cook: Pour marinade and chicken into slow cooker. Cook on low for 6 hours.
  • To grill: Place chicken breast cutlets on grill over low heat. Grill 5-6 minutes on each side, brushing with marinade after turning.

Nutrition Facts : Calories 188 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 20 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 4 ounces, Sodium 122 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

LEMON PESTO CHICKEN



Lemon Pesto Chicken image

Make and share this Lemon Pesto Chicken recipe from Food.com.

Provided by Stoblogger

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
4 boneless chicken breasts, cut in strips
1 1/2 cups soymilk
2 tablespoons lemon juice
1 (4 ounce) jar marinated artichoke hearts
1 (1 ounce) package knorr creamy pesto sauce mix
2 cups dry fettuccine, prepared as directed

Steps:

  • Place deep non-stick skillet over medium heat, add olive oil.
  • When oil is just hot, don't let it smoke, add boneless skinless chicken breast strips, turning a couple of times and cook 6 to 8 minutes until done.
  • In same skillet, add the soy milk and creamy pesto seasoning mix, stir until seasoning mix is blended inches
  • Add the lemon juice and artichoke hearts.
  • Let simmer over low heat about 5 minutes.
  • Serve over the hot fettuccini noodles.

Nutrition Facts : Calories 446, Fat 22.8, SaturatedFat 5.2, Cholesterol 108.8, Sodium 173.2, Carbohydrate 21.9, Fiber 3.4, Sugar 1.3, Protein 38.1

LEMON PESTO BAKED CHICKEN



Lemon Pesto Baked Chicken image

Even if you don't think you like traditional pesto, this meal is a must-try! You'll love it. The bright and fresh flavors meld for a perfect balance of flavor. All-natural boneless skinless chicken breasts are smothered in a lemon pesto sauce and ready to throw in the oven for a tasty, healthy, and "fancy" baked chicken meal. Enjoy over Organic Pasta and finish it off with a deep green salad for a beautiful dinner that everyone will enjoy.

Provided by Friends Foodies

Categories     Chicken Breast

Time 50m

Yield 4 breasts, 4 serving(s)

Number Of Ingredients 5

4 small boneless skinless chicken breasts
1/2 cup pesto sauce
1/8 cup fresh lemon juice
1/2 cup shredded mozzarella cheese
8 ounces dry pasta

Steps:

  • Place chicken, pesto and lemon juice into a large zip tight freezer bag.
  • Remove air from bag and close.
  • With your hands massage bag to combine chicken, pesto and lemon juice. Set aside.
  • Load cheese into a small freezer safe zip top bag. Squeeze out air and close.
  • (This is an optional step to keep everything together). Take another large zip tight freezer bag and place both the chicken and the cheese bags inside. Remove air and close.
  • Label outer bag using a permanent marker with contents, date assembled and cooking instructions.
  • Freeze.
  • Remove contents from outer bag.
  • Place cheese bag in the refrigerator.
  • In the refrigerator thaw bag of Lemon Pesto Chicken over night.
  • Preheat oven to 375 degrees.
  • When thawed place Lemon Pesto Chicken into a 9x13-inch casserole dish and cover with aluminum foil.
  • Bake for 25-30 minutes, covered.
  • Remove foil and sprinkle cheese on the top of the chicken.
  • Bake for 5 minutes.
  • Turn broiler on high and broil for 5 minutes.
  • Serve over pasta.

Nutrition Facts : Calories 389.7, Fat 7.1, SaturatedFat 2.7, Cholesterol 86.6, Sodium 228.2, Carbohydrate 43.4, Fiber 1.9, Sugar 1.9, Protein 35.6

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