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.

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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.

Easy Pesto Chicken

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!)
 
 
10 Meals in an Hour

Step 1: In large bowl, whisk together pesto, vinegar, & olive oil.

Freezer Cooking

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.

Main Course Meat

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.

Pesto Recipes

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Easy Pesto Chicken

This simple &  juicy recipe comes together in a snap and is sure to be a family favorite!
Course Main Course
Cuisine American
Keyword Easy Pesto Chicken
Prep Time 7 minutes
Cook Time 40 minutes
Total Time 47 minutes
Servings 8 people

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

  1. In large bowl whisk together pesto, vinegar and olive oil.

  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.

  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.  

  4. 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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