It’s no secret that we LOVE quick & easy freezer meals around here, especially ones that use budget-friendly chicken! Believe it or not, this tender, juicy, flavor-packed Pesto Chicken might just be our easiest recipe yet. It’s got just six easy ingredients (and 2 are optional) but tastes like you spent hours in the kitchen. It’s even fancy enough to serve to guests.
To make it as part of a freezer cooking day, just split the marinade & chicken into multiple bags, then throw it right into the freezer–no cooking required! Making it ahead of time is not necessary, though, as it is equally delicious just marinated at room temperature.
You can use any type of chicken but my family much prefers the boneless, skinless chicken thighs, which are a darker, juicier meat and also tend to be cheaper than the boneless skinless breasts.
Here is what you need:
2 cups store bought or homemade pesto 1/2 cup cider vinegar 2 tablespoons olive oil 3-4 pounds boneless, skinless chicken 2 plum tomatoes, sliced (optional; for cooking day only!) shredded mozzarella cheese (optional; for cooking day only!)
Step 1: In large bowl, whisk together pesto, vinegar, & olive oil.
Step 2: Divide chicken into two gallon-size freezer bags (be sure to label bags first!) Divide sauce into bags over top of chicken. Freeze until needed.
Step 3: Thaw; Grill 5-7 minutes on one side, then turn over and grill 5-8 minutes longer. With a minute or two to go, place sliced tomato over chicken, then sprinkle with mozzarella. Close lid and let cheese melt completely. Alternate cooking directions: Arrange chicken in casserole dish; place tomato slices over chicken, then sprinkle heavily with mozzarella cheese and bake at 400 degrees for 30-40 minutes. Serve over cooked pasta.
Easy Pesto Chicken
Ingredients
- 2 cups store bought or homemade pesto
- 1/2 cup cider vinegar
- 2 tablespoons olive oil
- 3-4 pounds boneless skinless chicken
- 2 plum tomatoes sliced (optional; for cooking day only!)
- shredded mozzarella cheese optional; for cooking day only!
Instructions
In large bowl whisk together pesto, vinegar and olive oil.
Divide chicken into two gallon-size freezer bags (be sure to label bags first!) Divide sauce into bags over top of chicken. Freeze until needed.
Thaw; Grill 5-7 minutes on one side, then turn over and grill 5-8 minutes longer. With a minute or two to go, place sliced tomato over chicken, then sprinkle with mozzarella. Close lid and let cheese melt completely.
OR: Arrange chicken in casserole dish; place tomato slices over chicken, then sprinkle heavily with mozzarella cheese and bake at 400 degrees for 30-40 minutes. Serve over cooked pasta.
Recipe Notes
Chicken can be cooked 10-15 minutes on the grill or 30-40 minutes in the oven.
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Yum, this looks so good! I love pesto and topping with cheese is great! We will have to grill this asap!
You always have the best easy freezer meal recipes! I just added this to my “Easy Freezer Meals” Pinterest Board. I’ve been doing the Sunday Prep Day program and have started making my own meal plans for the week using the easy dinner programs. Thanks for the idea!