Chicken with Pesto and Asparagus with Miso Butter

Chicken + Pesto + Asparagus + Miso Butter = Quick and easy weeknight dinner. Pesto is my one of my favorite toppings because it takes 5 minutes to make and goes with EVERYTHING, except maybe chocolate cake.

Chicken with Pesto

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Serves: 4 Total Time: 45 minutes


  • 4 large chicken breasts, boneless/skinless OR bone-in/skin on
  • Salt and Pepper
  • 2 cups fresh basil (or parsley, or cilantro) -- no need to remove the stems
  • 1 cup Parmesan cheese
  • 1/4 cup toasted pine nuts (you can also use walnuts or almonds--- be sure to toast for maximum nut flavor!
  • 2-4 cloves of garlic --- depending on how garlicky you like it
  • Olive Oil



Preheat oven to 375 degrees F.


On a large sheet pan, lay out the chicken breasts and season with salt and pepper. Bake until chicken is cooked, 30 minutes for boneless/skinless and about 45 minutes for bone-in/skin on chicken. The chicken is done when you cut into it and the juices run clear.


While the chicken is cooking, make the pesto. In a food processor, put the basil (or parsley or cilantro), Parmesan, nuts and garlic. Pulse a few times until the mixture is crumbly. With the food processor running, add the olive oil slowly through the feed tube until the pesto becomes creamy and smooth. I usually use about ¼ - ½ cup of olive oil. Season to taste with salt and pepper.


When the chicken is done, serve each piece with a large spoonful of pesto on top.

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