Lately, I’ve been trying to incorporate more healthy meals into our weekly rotation, and this Italian basil pesto chicken stir-fry definitely fits the bill. It’s fresh, flavorful, low-carb, and low-calorie too! Served alone or over rice, it’s a veggie-rich dish that’s full of fun textures and flavors, so I never feel like I’m missing out. Made in just 20 minutes, this Italian stir fry is a quick enough meal to make for an easy dinner or a last-minute lunch.
Italian Basil Chicken
I love a simple stir-fry, and this basil pesto chicken recipe is perfectly simple and delicious! Filled with cubes of chicken breast, fresh veggies, an herbaceous pesto sauce, and fresh basil, this Italian-inspired dish is a weeknight dinner my whole family loves. I use a jarred pesto sauce for convenience, but feel free to use your favorite homemade version.
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Make it Creamy
On nights when I’m feeling fancy, I like to stir a little heavy cream into this dish at the end (and a squeeze of lemon juice too!). It makes it so luxe and creamy! For the best results, I recommend bringing the cream to room temperature and mixing it into a bit of the pesto before adding it to the chicken and veggies. This helps ensure it stays super silky!
Basil Pesto Chicken Recipe
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts (cubed*)
- 1 red bell pepper (sliced)
- 1 bunch asparagus (cut into 2-inch pieces)
- ½ onion (sliced)
- 8 ounces mushrooms (sliced)
- 6.5 ounces basil pesto (1 small jar)
- 1 tablespoon fresh basil (chopped)
Instructions
- In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken and cook until cooked through, about 10 minutes. Remove from the skillet with a slotted spoon and set aside.1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts
- Add the red pepper, asparagus, onion, and mushrooms. Cook, stirring occasionally, until vegetables become tender, about 5 minutes.1 red bell pepper, 1 bunch asparagus, ½ onion, 8 ounces mushrooms
- Add the chicken back to the skillet, then stir in pesto and basil. Remove from heat and serve.6.5 ounces basil pesto, 1 tablespoon fresh basil
Notes
- Add or substitute your preferred vegetables, like green bell pepper, carrots, yellow squash, zucchini.
- Use homemade or store bought pesto.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Swap the Veggies
This stir-fry is so easy to customize. You can swap out the red bell pepper for any color bell pepper you love, and use any kind of onion–I used a white onion, but yellow or red would also be delish!
The asparagus can easily be swapped out for green beans, carrots, zucchini, or broccoli, and the mushrooms can be swapped out for a meaty substitute like tofu or tempeh–or try some smoky sun-dried tomatoes!
How to Make Basil Pesto Chicken Stir Fry Step by Step
Prep: Gather the listed ingredients. Cube the chicken breasts, slice the bell pepper, cut the asparagus into 2-inch pieces, slice the onion and mushrooms, and chop the fresh basil.
Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add 1 pound of cubed boneless, skinless chicken breasts and stir until cooked through, about 10 minutes. Remove from the skillet with a slotted spoon and set aside.
Add the Veggies: Add 1 sliced red bell pepper, 1 bunch of asparagus (cut into 2-inch pieces), ½ of a sliced onion, and 8 ounces of sliced mushrooms to the skillet.
Saute the Veggies: Cook, stirring regularly, until vegetables become tender, about 5 minutes.
Coat with Pesto: Add the chicken back to the skillet, then stir in 6.5 ounces (1 small jar) of pesto and 1 tablespoon of chopped fresh basil. Remove from the heat and serve alone, or with rice or pasta.
How to Store and Reheat
Store basil pesto chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let thaw in the refrigerator overnight before reheating in a covered baking dish in the oven at 350°F for 20 minutes.
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