Best 2 Pesto Mushroom Chicken Recipes

Indulge in a burst of flavors with our Pesto Mushroom Chicken recipe, a culinary delight that combines the earthy essence of mushrooms, the aromatic freshness of basil pesto, and the tender texture of chicken breasts. Alongside this main course, discover a collection of complementary recipes that elevate your dining experience.

Delight in the simplicity of our Pesto Pasta, a classic combination of al dente pasta tossed in a creamy pesto sauce, creating a harmonious balance of flavors. Elevate your taste buds with our Mushroom Risotto, a rich and comforting dish where Arborio rice absorbs the savory essence of mushrooms, white wine, and Parmesan cheese.

For a refreshing side, try our Arugula Salad with Lemon Dressing, where peppery arugula leaves are tossed in a zesty lemon vinaigrette, offering a crisp and tangy contrast to the hearty main courses. Complete your meal with our decadent Chocolate Mousse, a velvety and airy dessert that provides a sweet ending to your culinary journey.

Here are our top 2 tried and tested recipes!

PESTO MUSHROOM CHICKEN

Pesto Mushroom Chicken image

My husband is an avid hunter, so we enjoy lots of game, But when I cook chicken, this is the recipe I turn to. Pesto, cheese and mushrooms make it special. -Jennifer Tomlinson, Hamilton, Montana

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breast halves
Salt and pepper to taste
5 tablespoons olive oil
1 cup loosely packed fresh basil leaves
1/2 cup chopped walnuts
2 garlic cloves, minced
1/2 teaspoon salt
1/3 cup grated Parmesan cheese
4 slices part-skim mozzarella cheese
1 cup sliced fresh mushrooms

Steps:

Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. In a large skillet, cook chicken in 1 tablespoon oil for 5-10 minutes on each side or until juices run clear., Meanwhile, for pesto, combine the basil, nuts, garlic, salt and Parmesan cheese in a blender or food processor; cover and process until well blended. While processing, gradually add remaining oil in a stream. Spoon over chicken. Top each with a slice of mozzarella. Sprinkle mushrooms around chicken. Cover and cook for 5 minutes or until cheese is melted and mushrooms are tender.

Nutrition Facts : Calories 425 calories, Fat 31g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 484mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.

CHICKEN PESTO MUSHROOM TORTELLINI

Chicken Pesto Mushroom Tortellini image

This dish used to be served at a gourmet restaurant (Parkway 600) in Kansas City. I don't make each part from scratch like they did but mine is just as yummy. (I don't know the ounces for the ingredients, this made me enter something. It's the large jar of mushrooms & the pasta & pesto only come in one size.)

Provided by Tina A

Categories One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 (8 ounce) package tortellini, in refrigerated section of the store (I like the 3 cheese tortellini, but you can also use the chicken & cheese one.)
1 (4 -8 ounce) package pesto sauce, in the same section as the pasta (in a plastic container with lid about the size of a small package of dip)
Green Giant sliced mushrooms
3/4-1 lb deli chicken, have them slice it thick, for cubing
parmesan cheese
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) soup can whole milk (up to 1 soup can)
garlic powder (optional) or fresh garlic (optional)
salt
pepper

Steps:

Boil tortellini according to directions on package.
Meanwhile, cut your chicken up into cubes.
While cooked pasta is draining empty can of mushroom soup, drained jar of sliced mushrooms, about half of the milk, and about 2/3 of the pesto into the large saucepan over low to medium-low heat. Stir together.
Dump pasta & cubed chicken breast into pan. Fold together with soup/pesto sauce.
Add parmesan cheese, garlic, salt & pepper to taste. Add remaining pesto & milk to desired consistency & pesto/soup ratio.
Top with more parmesan.
Enjoy!

Nutrition Facts : Calories 371.7, Fat 12.8, SaturatedFat 5, Cholesterol 73.5, Sodium 1718.7, Carbohydrate 37.5, Fiber 1.1, Sugar 7, Protein 27

Tips:

Choose the right mushrooms. Cremini, shiitake, and oyster mushrooms are all great options for this recipe. Avoid using mushrooms that are too watery, such as white button mushrooms.
Don't overcrowd the pan. When cooking the mushrooms, make sure to give them plenty of room to brown. If you overcrowd the pan, the mushrooms will steam and not brown properly.
Use a good quality pesto. The pesto is the star of this dish, so make sure to use a good quality one. You can either make your own pesto or buy a good quality store-bought pesto.
Don't overcook the chicken. The chicken should be cooked through, but not overcooked. Overcooked chicken will be tough and dry.
Serve immediately. This dish is best served immediately after it is made. The chicken and mushrooms will be at their best when they are hot and fresh.

Conclusion:

This pesto mushroom chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, the mushrooms are earthy and flavorful, and the pesto adds a bright and herbaceous flavor. This dish is sure to be a hit with the whole family.