Sometimes the simplest meals are the most rewarding. This Healthy Griddled Chicken with Pesto is one of those recipes that proves you don’t need a dozen ingredients or hours in the kitchen to serve up a dish that feels elegant, fresh, and seriously satisfying. Featuring perfectly seared chicken breasts with golden grill marks and a vibrant, garlicky pesto drizzled over top, this is a high-protein, low-carb, and utterly delicious meal you can whip up in under 30 minutes.
Whether you’re meal prepping for the week or pulling together a last-minute dinner, this griddled chicken recipe offers maximum flavor with minimal fuss. Serve it with grilled veggies, a side salad, or toss it over pasta or grain bowls—it’s the kind of versatile dish you’ll find yourself making again and again.
Why You’ll Love This Healthy Griddled Chicken with Pesto
This recipe hits all the right notes—simple, bold, and adaptable. Here’s what makes it a standout:
- Lean protein, low carb, high flavor
- Quick cook time with minimal cleanup
- Juicy, golden-seared chicken every time
- Fresh basil pesto that elevates everything
- Great for meal prep or weekday lunches
And while it’s plenty satisfying on its own, you can pair it with any number of sides for a well-rounded plate.
Griddled Chicken: Perfectly Seared, Never Dry
Griddling is simply cooking on a ridged grill pan (or flat griddle) over medium-high heat. The result? Those signature char lines, a slightly smoky flavor, and tender, juicy chicken—without firing up the outdoor grill.
Tips for Juicy Griddled Chicken:
- Pound chicken breasts to even thickness (about ½ inch) for even cooking
- Marinate briefly or season generously for bold flavor
- Preheat your grill pan so the chicken sears instead of steams
- Don’t overcrowd the pan—cook in batches if needed
If you don’t have a griddle pan, a cast-iron skillet or nonstick pan works perfectly too.
Pesto: A Classic with a Light Twist
Traditional pesto is delicious but can be heavy with oil and cheese. This recipe keeps it fresh, green, and full of flavor while lightening things up a bit.
Key Pesto Ingredients:
- Fresh basil leaves – the heart of pesto
- Toasted pine nuts or walnuts – for creaminess
- Garlic – sharp, pungent flavor
- Lemon juice – for brightness and balance
- Olive oil – for smooth texture
- Parmesan cheese – optional for added richness
Want to make it vegan? Skip the cheese or use nutritional yeast. Want it nut-free? Try sunflower seeds or pumpkin seeds instead.
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Optional: squeeze of lemon juice
For the Light Pesto
- 1½ cups fresh basil leaves, packed
- 1 small garlic clove
- 2 tablespoons toasted pine nuts or walnuts
- 2 tablespoons grated Parmesan (or 1 tbsp nutritional yeast for vegan)
- Juice of ½ lemon
- 3 tablespoons olive oil (plus more to thin if needed)
- Salt and pepper, to taste
Instructions
- Prep the Chicken
Slice chicken breasts horizontally to create four thin cutlets (or pound to ½-inch thickness). Rub with olive oil, garlic powder, oregano, salt, and pepper. Set aside while you make the pesto. - Make the Pesto
In a small food processor or blender, combine basil, garlic, nuts, Parmesan (or nutritional yeast), lemon juice, and olive oil. Blend until smooth but slightly textured. Taste and season with salt and pepper. Add a splash of water or more oil to thin if needed. - Griddle the Chicken
Heat a grill pan or skillet over medium-high heat. Once hot, place chicken cutlets on the pan and cook for 3–4 minutes per side, or until grill marks appear and internal temperature reaches 165°F (74°C). Do not press down on the chicken—let it sear naturally. - Finish and Serve
Let chicken rest for 2 minutes. Slice and serve warm, drizzled generously with pesto. Add a squeeze of lemon if desired.
Serving Ideas
This dish is super flexible. Pair it with:
- Grilled zucchini, asparagus, or bell peppers
- Cherry tomato and cucumber salad
- Whole-grain pasta or zucchini noodles
- Cauliflower rice or quinoa bowls
- Crusty sourdough or warm pita
For a full meal prep plate, serve with roasted sweet potatoes and arugula salad.
Storage and Reheating
- Fridge: Store chicken and pesto separately in airtight containers for up to 4 days
- Reheat: Warm chicken gently in a skillet or microwave; use pesto cold or bring to room temperature
- Freezer: Chicken can be frozen for up to 3 months; pesto is best fresh but can be frozen in cubes for later use
Tips for Success
- Let the pan get hot before adding chicken—this ensures a golden sear
- Use fresh basil for the best pesto flavor; avoid bitter or wilted leaves
- Add water or broth when reheating chicken to prevent dryness
- Use a thermometer to avoid overcooking—165°F is your magic number
Substitutions and Variations
- No basil? Try arugula, spinach, or parsley pesto
- No nuts? Use sunflower seeds or skip entirely
- Dairy-free? Swap Parmesan for nutritional yeast
- No grill pan? Use cast iron or nonstick skillet
- Add cherry tomatoes to the pan during the last few minutes for a burst of flavor
Nutrition Snapshot (Per serving, 1 of 4)
- Calories: ~280
- Protein: ~30g
- Fat: ~15g
- Carbs: ~3g
- Fiber: ~1g
This is a lean, low-carb, high-protein meal that feels indulgent thanks to the vibrant pesto.
Why This Dish Works
- Versus baked chicken: Faster and more flavorful with beautiful char
- Versus fried chicken: Way less oil, still juicy
- Versus store-bought pesto dishes: Fresher, brighter, and lower in sodium
This is a go-to meal that delivers maximum flavor with minimum effort—a win for both busy nights and intentional cooking.
Healthy Griddled Chicken with Pesto is your answer to simple, nourishing meals that don’t skimp on flavor. Juicy, perfectly cooked chicken paired with zesty, herbaceous pesto makes for a combo that’s timeless, customizable, and incredibly satisfying. From weekday lunches to al fresco dinners, this recipe is a clean-eating classic you’ll come back to often.