Grilled Chicken with Pesto sauce | How to make Grilled Chicken with Pesto sauce

By Chef (Mrs) Reetu Uday Kugaji  |  1st Mar 2016  |  
5 from 1 review Rate It!
  • Photo of Grilled Chicken with Pesto sauce by Chef (Mrs) Reetu Uday Kugaji at BetterButter
Grilled Chicken with Pesto sauceby Chef (Mrs) Reetu Uday Kugaji
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Video for key ingredients

  • How to make Pesto

About Grilled Chicken with Pesto sauce Recipe

Succulent grilled chicken breasts served on a bed of flavoured and mashed potatoes served with Pesto Sauce.

Grilled Chicken with Pesto sauce is a delicious dish which is liked by people of all age groups. Grilled Chicken with Pesto sauce by Chef (Mrs) Reetu Uday Kugaji has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Grilled Chicken with Pesto sauce at many restaurants and you can also prepare this at home. This authentic and mouthwatering Grilled Chicken with Pesto sauce takes 10 minutes for the preparation and 25 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Grilled Chicken with Pesto sauce is a good option for you. The flavour of Grilled Chicken with Pesto sauce is tempting and you will enjoy each bite of this. Try this Grilled Chicken with Pesto sauce on weekends and impress your family and friends. You can comment and rate the Grilled Chicken with Pesto sauce recipe on the page below.

Grilled Chicken with Pesto sauce

Ingredients to make Grilled Chicken with Pesto sauce

  • chicken Breasts, boneless-04 nos. medium sized.
  • salt-to taste
  • Freshly ground black pepper -01 gm. / to taste
  • sugar-04 gm.
  • garlic, peeled and crushed-06 cloves
  • olive Oil-15 ml / as required for marinating and basting.
  • For Pesto: (Yield -01 cup)
  • Basil- 3 ½ cups.
  • Pine Nuts- Roasted- ¼ th cup / 60 gm.
  • lemon Juice-15 ml.
  • lemon Zest (lemon Peel), grated-01 gm.
  • Extra virgin olive Oil -75 ml.
  • Freshly ground black pepper-04 gm.
  • salt-To Taste/ 04 gm.
  • Freshly grated Parmesan Cheese- ¼ th cup / 60 gm.
  • For Accompaniments:
  • Extra virgin olive oil- 15 ml
  • Zucchini green, cut into cubes: 01 no.
  • Baby corn cut into halves- 100 gm.
  • Red bell peppers- 01 no.
  • Yellow bell pepper- 01 no
  • Green capsicum- 01 no
  • salt- to taste
  • Freshly ground black pepper- to taste.
  • For Mashed potatoes:
  • Yukon Gold potatoes, peeled and cut lengthwise into quarters- 500 gm
  • salt- to taste, to be put in the potatoes while boiling them.
  • Heavy cream- 40 ml.
  • butter- 30 gm.
  • Milk – 01 tbsp. / as required
  • salt – to taste
  • pepper – to taste
  • Green, Red & Yellow bell peppers cut into juliennes and kept in chilled water- ¾ th of each bell pepper.
  • Fresh cream: 40 ml

How to make Grilled Chicken with Pesto sauce

  1. For Grilling Chicken: Heat a grill pan on medium high heat. Lightly oil the grill pan.
  2. Sprinkle the chicken with salt, pepper, sugar, crushed garlic and olive oil. Grill the chicken until cooked through, about 05 minutes per side
  3. For Pesto: Combine the Basil, pine nuts, lemon juice and lemon peel in a processor. Lightly pulse, gradually add the Olive oil, blending until the mixture is creamy. Add salt and pulse.
  4. Pour the pesto in a medium bowl. Stir in the Parmesan. Add salt and pepper to the pesto.
  5. For Mashed Potatoes: Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water.
  6. Turn the heat on to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes.
  7. While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan.
  8. When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes. Mash the potatoes with a potato masher.
  9. Then use a wooden spoon to beat further. Add milk and beat until the mashed potatoes are smooth. Don't over-beat the potatoes or the mashed potatoes will end up gluey. Add salt and pepper to taste.
  10. For Serving: In a nonstick pan, stir fry all the accompaniments on a high flame mentioned in the ingredients above in olive oil, season it.
  11. Do not burn the vegetables while stir frying, as it will hamper the beautiful colour of the vegetables. Place the grilled chicken on a bed of mashed potatoes.
  12. Spread the pesto over each piece of chicken, do not cover the beautiful grilled marks on the Chicken Breasts ,drizzle the fresh cream over it and garnish with the Green, Red & Yellow bell pepper juliennes.
  13. Serve hot accompanied with stir fried vegetables.

My Tip:

Chef Tips: 01. While marinating the chicken breasts, a little sugar is added as it will give the grilled chicken a rustic brown colour due to caramelization of sugar in the process of grilling. 02. Instead of applying crushed garlic to the chicken breasts, you may apply garlic juice. 03. Basting with olive oil in the chicken is required, so that it does not dry off, as we require juicy and soft chicken breast. 04. Do not add too much of lemon zest (lemon peel) as it will impart a bitter taste to the pesto. 05. You may add ½ a bunch of baby spinach for a little variation in Pesto sauce. 06. You may pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks.

Reviews for Grilled Chicken with Pesto sauce (1)

sharana shan4 years ago