Welcome — if you love bright, herb-forward meals that come together without fuss, this Pesto Chicken Recipe is for you. Think tender chicken seared to golden perfection, a vibrant basil pesto for dousing, and a hearty couscous and bean bed studded with sweet corn, sun-dried tomatoes, and creamy avocado. It’s weeknight-friendly, freezer-friendly for some components, and elegant enough to serve to guests. Below you’ll find a short ingredient list, quick tips, and step-by-step instructions written in a clear, easy-to-follow style.

Why you’ll love this Pesto Chicken Recipe

Bold basil flavor from the pesto paired with bright lemon keeps the dish lively.
Quick-cooking couscous makes this a speedy dinner without sacrificing texture or depth.
Versatile ingredients allow you to swap in pantry staples or use fresh produce depending on the season.
All components are prepared so you can assemble plates in minutes when guests arrive.

Ingredients

Check the pantry and fridge — this Pesto Chicken Recipe uses simple ingredients that work together beautifully.

▢ Salt and pepper
▢ 1-1/4 pounds boneless, skinless chicken breasts or thighs
▢ 1 cup buttermilk optional, for marinade
▢ 1/4 cup flour optional, for cooking in a pan
▢ 1 tablespoon lemon pepper seasoning
▢ 1 tablespoon unsalted butter optional, for cooking in a pan
▢ 1 tablespoon olive oil optional
▢ 1 (15-ounce) can cannellini beans drained and rinsed
▢ 1 (15-ounce) can fire-roasted corn or 2 ears fresh corn, see note 2
▢ 1 large avocado pitted, peeled, and chopped
▢ 2/3 cups sun-dried tomatoes in oil plus 2 teaspoons oil from the jar, julienne cut, see note 3
▢ 2 tablespoons fresh basil chopped
▢ 1 large lemon
▢ 2 cups couscous
▢ 2 cups chicken stock or veggie stock; water also works
▢ 2 teaspoons butter
▢ 1 (7-ounce) container basil pesto store-bought or homemade
▢ 2 large lemons plus wedges for serving if desired
▢ Fresh basil optional, for topping

Tools you’ll need

Large skillet or sauté pan
Medium saucepan with lid
Mixing bowls
Sharp knife and cutting board
Tongs or a spatula
Citrus juicer or fork to juice lemons

Prep tips before you start

Pat the chicken dry with paper towels so it sears nicely.
If you’re short on time, use pre-cooked rotisserie-style chicken (shredded) and warm it through with the pesto.
Measure the couscous and stock before you heat them — couscous takes just a few minutes to finish.
If using fresh corn, cut it from the cob and quickly sauté or briefly boil it to soften.

Step-by-step Instructions

Follow these steps in order. Amounts and names come directly from the ingredient list above. The steps are rewritten for clarity and ease.

Marinate the chicken (optional).

If you choose to marinate, place the 1-1/4 pounds boneless, skinless chicken breasts or thighs in a shallow dish and pour in 1 cup buttermilk. Season the chicken lightly with salt and pepper. Turn to coat, cover, and refrigerate for 30 minutes to 2 hours. Marinating is optional but helps keep the chicken extra tender.
Prepare the couscous.

In a medium saucepan, bring 2 cups chicken stock (or veggie stock, or water) to a gentle boil. Stir in 2 cups couscous, remove the pan from heat, cover with a lid, and let sit undisturbed for 5 minutes. After 5 minutes, uncover, fluff with a fork, and stir in 2 teaspoons butter. Season the couscous with a pinch of salt and a squeeze of juice from 1 large lemon to brighten the flavor. Keep covered and warm while you cook the chicken.
Season the chicken and prepare for cooking.

Remove the chicken from the buttermilk if marinated, allowing excess to drip off, and pat lightly with paper towels. If you want a light coating, place 1/4 cup flour on a plate and dredge each piece of chicken to coat very lightly; this is optional. Sprinkle 1 tablespoon lemon pepper seasoning evenly over both sides of the chicken and season with salt and pepper to taste.
Heat the skillet and cook the chicken.

Place a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter if using; the oil helps prevent the butter from burning and the butter adds flavor. When the pan is hot and the fat shimmers, add the chicken pieces, spacing them so they don’t touch. Cook chicken without moving it until the underside is golden brown, 4 to 6 minutes depending on thickness. Flip and cook the other side until cooked through and an instant-read thermometer reads 165°F (74°C) for breasts or 165°F for thighs, another 4 to 6 minutes. Transfer cooked chicken to a plate and tent with foil to rest for 5 minutes.
Prepare the bean and corn mix.

In the same skillet over medium heat, add a small splash of the 2 teaspoons of oil reserved from the jar of sun-dried tomatoes (if you used jarred sun-dried tomatoes). Add the drained and rinsed 1 (15-ounce) can cannellini beans and 1 (15-ounce) can fire-roasted corn (or the kernels from 2 ears fresh corn). Stir and cook for 2 to 3 minutes until warmed through and beginning to pick up any browned bits from the pan. Season with a pinch of salt and pepper. Remove from heat and transfer to a medium bowl.
Combine vegetables and fresh elements.

To the warmed beans and corn, add the chopped 1 large avocado, 2/3 cups sun-dried tomatoes in oil (julienne cut), and 2 tablespoons chopped fresh basil. Squeeze in the juice of 1 large lemon and stir gently so the avocado stays in large, creamy pieces. Taste and adjust salt, pepper, or lemon if desired. This mixture will be used as a bed for the couscous and chicken and adds bright contrast to the pesto.
Warm the pesto and finish the chicken.

Return the skillet to low heat. Spoon the full 1 (7-ounce) container basil pesto into the pan and add 2 teaspoons of the oil from the jar of sun-dried tomatoes if you like extra sheen and flavor. Heat gently for 1 to 2 minutes, stirring, until the pesto is warm and glossy. Add the rested chicken back to the skillet and spoon warm pesto over each piece to coat. Heat just until the chicken is warmed through and the pesto clings — don’t simmer, you only want to warm the sauce and chicken together briefly.
Assemble the plates.

Spoon a generous portion of the lemony couscous onto each plate. Top the couscous with a scoop of the bean, corn, and avocado mixture. Place a pesto-coated chicken breast or thigh on top. Garnish with additional torn fresh basil and lemon wedges on the side for squeezing. If you like more bright acidity, a final squeeze of 1 of the 2 large lemons before serving adds a lively finish.
Serve and store.

Serve hot. Leftovers keep well: store chicken and pesto together in an airtight container in the refrigerator for up to 3 days. Store the couscous and the bean-corn-avocado mix separately if possible; avocado will brown faster, so add fresh avocado if you plan to keep leftovers longer than a day.

Notes and variations

Sun-dried tomato oil: The recipe calls for 2 teaspoons oil from the jar of sun-dried tomatoes. If your jar is dry-packed, substitute extra olive oil.
Fresh corn option: If using 2 ears fresh corn, remove kernels from the cob and sauté them 2–3 minutes in the skillet until tender and slightly charred for extra sweetness.
Protein swap: The recipe lists boneless, skinless chicken breasts or thighs. Both work; breasts cook faster and have a leaner profile, while thighs are more forgiving and stay juicier. Keep the same amounts.
Make it lighter: Skip the optional flour, butter, and buttermilk marinade. Searing with just 1 tablespoon olive oil keeps the dish lighter while maintaining flavor.
Pesto options: Use store-bought basil pesto or homemade. If you prefer a thinner sauce, stir in a teaspoon or two of stock or olive oil to loosen it before warming.

Timing guide

Active prep: 15–20 minutes (if not marinating)
Cook time: 15–20 minutes
Total (no marinate): ~35–40 minutes
If marinating in buttermilk: add 30 minutes to 2 hours extra

Pairing suggestions

This Pesto Chicken Recipe pairs beautifully with a crisp green salad, quick roasted asparagus, or a light white wine. For non-alcoholic options, an iced citrusy tea or sparkling water with lemon complements the herb and basil notes.

Final thoughts

This Pesto Chicken Recipe is a simple, flavorful one-pan dinner experience that balances the richness of pesto with bright lemon, creamy avocado, and a satisfying couscous base. It’s approachable for weeknights yet composed enough for a casual dinner with friends. The ingredient list is flexible and forgiving — switch a few elements to suit what you have on hand, but keep the basil-forward approach that gives this dish its charm.

Enjoy — and don’t be surprised if this becomes a repeat in your rotation. Fresh herbs and bright citrus keep it feeling seasonal, and the make-ahead elements mean you can scale up for company without a last-minute scramble.

Pesto Chicken Recipe — bright, simple, and ready to become one of your favorite weeknight crowds-pleasers.

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Pesto Chicken Recipe

A bright, easy pesto chicken bowl with couscous and a bean-corn-avocado salsa.

Prep Time20

Cook Time10

Total Time30

Servings: 4 servings

Ingredients

salt and pepper to taste
1.25 pounds boneless skinless chicken breasts or thighs sliced in half horizontally to make 4 cutlets
1 cup buttermilk optional, for marinade
1/4 cup all-purpose flour optional, for skillet cooking
1 tablespoon lemon pepper seasoning
1 tablespoon unsalted butter optional, for skillet cooking
1 tablespoon vegetable oil optional, for skillet or to grease grill
15 ounce cannellini beans 1 can, drained and rinsed
15 ounce fire-roasted corn 1 can drained, or about 2 ears fresh corn cut from the cob
1 large avocado pitted, peeled, and chopped
2/3 cup sun-dried tomatoes in oil julienne-cut, plus 2 teaspoons oil from the jar
2 tablespoons fresh basil chopped
1 large lemon zest and juice as needed
2 cups couscous
2 cups chicken stock or vegetable stock or water
2 teaspoons butter
7 ounce basil pesto store-bought or homemade (about 1 container)
2 large lemons plus wedges for serving if desired
fresh basil optional, for topping

Instructions

Slice each chicken breast horizontally to make 4 cutlets and cover with plastic wrap; pound gently to even thickness.
If marinating, place cutlets in buttermilk in a bag or container and refrigerate 30 minutes to 8 hours; when done, drain and pat dry, then lightly season both sides with salt.
To grill: preheat grill or grill pan to about 400°F (medium-high). Grease grates with a paper towel dipped in oil. Sprinkle both sides of chicken with lemon pepper and grill 4–6 minutes per side, until internal temperature reaches 165°F; tent and rest 5–10 minutes, then slice.
To cook in a skillet: whisk flour and lemon pepper in a shallow bowl. Heat butter and oil in a large pan over medium-high heat. Dredge cutlets in the flour mixture and cook 5–6 minutes per side until cooked through; tent and rest 5–10 minutes, then slice or chop.
Make the salsa: in a bowl combine drained cannellini beans, drained corn (or corn cut from the cob), chopped avocado, julienned sun-dried tomatoes and 2 teaspoons oil from the jar, chopped basil, 3 tablespoons lemon juice, and salt and pepper to taste; toss to combine.
Cook the couscous: bring chicken stock and 2 teaspoons butter to a boil in a small pot, remove from heat, stir in couscous, cover, and let sit 2–3 minutes until absorbed; fluff with a fork.
Stir 1/3 cup pesto, 2 tablespoons lemon juice, and about 1 teaspoon each salt and pepper into the couscous; taste and adjust seasoning.
Assemble bowls: divide the pesto couscous among 4 bowls, top with sliced chicken, and spoon generous amounts of the bean-corn-avocado salsa to the side. Drizzle remaining pesto over the bowls and serve with lemon wedges and fresh basil if desired.

Equipment

grill or grill pan or skillet
Small pot
Mixing Bowl
Tongs
Measuring Cups and Spoons
Knife and cutting board

Notes

You can marinate the chicken in buttermilk or skip the marinade.
Use the flour and butter only if cooking chicken in a skillet.
To grill corn, oil and lightly season the ears, then char on a hot grill and slice off the cob.
Julienne sun-dried tomatoes save chopping time and work well in the salsa.
Adjust salt and lemon juice to taste in both salsa and couscous.