Juicy Italian Marinated Chicken Breasts

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Some nights I just want dinner to behave: no complicated steps, no long list of ingredients, just something juicy and full of flavor. That’s where this Italian marinated chicken comes in. You stir together a quick basil pesto marinade, throw in a few chicken breasts and let the fridge do the heavy lifting. When it’s time to eat, the chicken hits the pan (or grill, or oven) and comes out golden, tender and soaked with garlicky basil goodness.

Ingredients

• 3 medium chicken breasts, pounded to an even thickness

• 1/2 cup basil pesto

• 2 tablespoons apple cider vinegar

• 1 tablespoon balsamic vinegar (or use 1 more tablespoon apple cider vinegar)

• 1 tablespoon fresh lemon juice

• 1 teaspoon EACH: dried basil, onion powder, garlic powder, kosher salt, dried oregano, dried rosemary (crushed between your fingers)

• 1/2 teaspoon EACH: paprika, black pepper

• 1/4 teaspoon red pepper flakes

Instructions

Marinate the Chicken

1. In a large bowl or freezer bag, whisk together the pesto, apple cider vinegar, balsamic vinegar, lemon juice and all of the dried herbs and spices.

2. Add the chicken breasts and turn them several times so every side is coated in the marinade.

3. Cover and marinate at room temperature for about 30 minutes, or refrigerate for at least 1 hour and up to 12 hours. (The longer it sits, the more flavorful and tender the chicken will be.)

4. If the chicken has been in the fridge, pull it out 20–30 minutes before cooking so it isn’t ice-cold going into the pan, oven or grill.

To Grill the Chicken

1. Preheat your grill to about 400°F with the lid closed. Clean and oil the grates.

2. Shake off any extra marinade and place the chicken on the hot grates. Close the lid and grill for 5–7 minutes per side, or until an instant-read thermometer in the thickest part reads 160°F.

3. Transfer to a plate, tent loosely with foil, and let rest for 5 minutes – the internal temperature will rise to about 165°F.

4. Brush with a spoonful of fresh pesto (optional).

To Cook the Chicken on the Stove

1. Heat 1 tablespoon olive oil in a large non-stick skillet or grill pan over medium-high heat.

2. When the oil is hot and shimmering, add the marinated chicken breasts. Cook, undisturbed, for 3–4 minutes, until the first side is deeply golden.

3. Flip, cover the pan with a lid, and lower the heat to medium. Cook another 5–7 minutes, depending on thickness, until the chicken reaches 160°F in the center.

4. Move the chicken to a cutting board, rest for 5 minutes, then slice into thin strips. Spoon any pan juices over the top and finish with a little extra pesto if you like.

To Bake the Chicken in the Oven

1. Preheat the oven to 425°F. Lightly grease a baking dish and arrange the marinated chicken breasts in a single layer.

2. Bake:

   • 14–16 minutes for smaller breasts (about 5–6 oz each)

   • 16–20 minutes for medium/large breasts (7–9 oz)

   • 20–25 minutes for very large pieces

   Always go by temperature rather than time – you’re aiming for 160°F in the thickest part.

3. Let the chicken rest on a cutting board for 5 minutes so the juices settle, then slice. Brush with a little more pesto and drizzle with the pan juices from the baking dish.

If this pesto chicken ends up on repeat at your place, save it for later and share the image below to your Pinterest board so you can find it anytime.

Italian Marinated Chicken Video

FAQ’s for Pesto Marinated Chicken

Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless thighs work really well with this marinade and stay juicy even if they cook a little longer. They’ll usually need a couple of extra minutes per side on the grill or in the pan. Aim for the same internal temperature (about 165°F after resting).

How long can I marinate the chicken?
Anything from 30 minutes to about 12 hours is ideal. Under 30 minutes, the flavor won’t have much time to sink in. More than 12 hours and the acid from the vinegar and lemon can start to change the texture and make the outside a bit mushy.

Can I use store-bought pesto?
Definitely. This recipe is written with jarred pesto in mind. Just choose one you actually like the taste of, since it’s the main flavor. If your pesto is very thick, loosen it with a spoonful or two of olive oil so it spreads over the chicken easily.

What can I use instead of apple cider vinegar or balsamic?
If you’re out of apple cider vinegar, white wine vinegar or red wine vinegar will both work. I’d avoid plain distilled vinegar because the flavor is too sharp. You still want that gentle tang that makes the marinade bright without overpowering the basil.

How do I keep the chicken from drying out?
Two things help the most: pounding the chicken to an even thickness and not overcooking it. Use an instant-read thermometer and pull the chicken off the heat at about 160°F, then let it rest for 5–10 minutes. The temperature will climb a bit while it rests and the juices will stay inside rather than running all over the board.

Can I make this pesto chicken ahead of time for meal prep?
Yes, it’s great for meal prep. Cook the chicken, let it cool, then slice and store it in an airtight container in the fridge for up to 3–4 days. I like to spoon a little of the pesto “glaze” or pan juices over the slices before chilling so they stay moist and flavorful.

Can I freeze the marinated chicken?
You can. Add the chicken and marinade to a freezer bag, press out the air and freeze for up to 2–3 months. Thaw it overnight in the fridge, then cook as directed. It’s an easy way to have a batch of pesto chicken ready to go on a busy day.

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