Best 3 Pesto Olive Chicken Recipes

Indulge in a culinary journey with our delectable Pesto Olive Chicken, a symphony of flavors that will tantalize your taste buds. This dish showcases tender, juicy chicken breasts smothered in a vibrant pesto sauce, complemented by a medley of succulent olives. The pesto, a vibrant green sauce, is crafted with fresh basil, pine nuts, olive oil, Parmesan cheese, and a hint of garlic, infusing the chicken with an aromatic and herbaceous essence. Succulent black olives add a briny and savory dimension, while sun-dried tomatoes impart a sweet and tangy contrast. Alongside the main course, you'll find a delightful collection of recipes to elevate your dining experience. Discover a refreshing Pesto Pasta Salad brimming with vibrant flavors and textures, complemented by a zesty Lemon Dressing. For a satisfying vegetarian option, try the savory Spinach and Pesto Quesadillas, where creamy spinach and aromatic pesto are enveloped in a warm tortilla. Experiment with a versatile Pesto Pizza, where pesto serves as a flavorful base for your favorite toppings. And don't forget the irresistible Pesto and Goat Cheese Crostini, a delightful appetizer that combines tangy goat cheese with the vibrant essence of pesto. Embark on a culinary adventure with our Pesto Olive Chicken and its accompanying recipes, transforming your kitchen into a symphony of flavors.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN, PESTO, AND OLIVE PANINI

Chicken, Pesto, and Olive Panini image

Excellent blend of flavors. You don't need a panini press or Foreman Grill to make these delicious sandwiches.

Provided by Vicki in CT

Categories Lunch/Snacks

Time 10m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 9

Ingredients

2 pieces flat bread (I use Toufayan brand)
1/2 teaspoon olive oil
2 tablespoons pesto sauce (I used Pesto or can use store bought pesto)
1/2 cup kalamata olive, pitted and coarsely chopped
1/2 tomatoes, seeded and coarsely chopped
10 leaves Baby Spinach
6 ounces fresh mozzarella cheese, sliced
1/2 cooked chicken breast, sliced (I used leftover grilled chicken)
salt

Steps:

On bottom of both bread pieces brush on olive oil.
Spread one tablespoon of pesto (or more if you like) on each piece of bread on the top side. So the bottom will have olive oil and the top will have pesto.
On the the pesto side on ONE HALF of bread place spinach leaves. Repeat with other bread.
On top of spinach place 1/4 of mozzarella. Repeat with other bread.
Layer on chicken, olives, tomatoes and 1/4 of mozzarella. Repeat on other bread to make two complete sandwiches. Fold in half with the olive oil side on the outside.
Grill on panini press or Foreman Grill.
If you don't have these (as I don't) heat grill pan to medium heat. Wash two bricks and cover with foil. Place sandwiches side by side on grill pan. Place foil covered bricks on top. Cook on medium for 4-6 minutes. Turn over and replace bricks. Cook an additional 4-6 minutes until cheese is melted and bread is toasted brown.

Nutrition Facts : Calories 369.5, Fat 25.9, SaturatedFat 12.4, Cholesterol 87.9, Sodium 839.6, Carbohydrate 7, Fiber 2.5, Sugar 1.9, Protein 28.2

SMOKED CHICKEN AND SUN-DRIED TOMATO SANDWICHES WITH BASIL OLIVE PESTO

Smoked Chicken and Sun-Dried Tomato Sandwiches with Basil Olive Pesto image

Categories Sandwich Food Processor Chicken Olive Tomato Lunch Basil Arugula Summer Chill Gourmet Sugar Conscious Dairy Free Peanut Free Soy Free Kosher

Yield Makes 4 sandwiches

Number Of Ingredients 14

Ingredients

For Sandwiches
3 ounces dried tomatoes (about 3/4 cup), not packed in oil
a long loaf (about 20 inches) French or Italian bread
about 1/2 cup basil olive pesto
6 to 8 ounces smoked chicken breast, sliced thin
1/2 bunch arugula, trimmed, washed well, and spun dry (about 1 cup)
BASIL OLIVE PESTO
Can be prepared in 45 minutes or less.
1 large garlic clove
1 cup packed fresh basil leaves, washed well and spun dry
1 cup packed fresh parsley leaves (preferably flat-leaf), washed well and spun dry
1/3 cup pine nuts
1/4 cup olive oil
1/4 cup Kalamata or other brine-cured black olives, pitted and chopped fine

Steps:

Make sandwiches:
In a heatproof bowl pour enough boiling water over tomatoes to cover and let stand 20 to 30 minutes, or until soft. Drain tomatoes and pat dry.
Cut loaf diagonally into 4 pieces and halve each piece horizontally. Spread pesto on cut sides of bread and make 4 sandwiches with chicken, tomatoes, and arugula.
Make Basil Olive Pesto:
To a food processor with motor running add garlic and blend until minced. Add basil, parsley, and nuts and blend well. Add oil and blend until smooth. Transfer pesto to a bowl and stir in olives. Pesto may be made 5 days ahead and chilled, surface covered tightly with plastic wrap.
Bring pesto to room temperature before using. Makes about 3/4 cup.

PESTO-OLIVE CHICKEN

Pesto-Olive Chicken image

Give weeknight dining a lift with this hearty, dressed-up chicken entree. You'll find many of the ingredients right in your pantry. -Cristy King, Scott Depot, West Virginia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup prepared pesto
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 can (4-1/2 ounces) chopped ripe olives
1 cup shredded provolone cheese

Steps:

Preheat oven to 400°. Flatten chicken slightly. Place in an ungreased 13x9-in. baking dish. Spoon pesto over chicken; top with mushrooms and olives., Bake, uncovered, 15-18 minutes or until a thermometer reads 165°. Sprinkle with cheese; bake 1-2 minutes longer or until cheese is melted.

Nutrition Facts : Calories 490 calories, Fat 29g fat (10g saturated fat), Cholesterol 124mg cholesterol, Sodium 1117mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 3g fiber), Protein 49g protein.

Tips:

For the best flavor, use fresh basil. If you don't have fresh basil on hand, you can use dried basil, but the flavor will be less intense.
To make the pesto, you can use a food processor or a blender. If you're using a food processor, pulse the ingredients until they're finely chopped. If you're using a blender, blend the ingredients on high speed until they're smooth.
To prevent the pesto from browning, add a tablespoon of lemon juice or white vinegar.
To make the chicken, you can use boneless, skinless chicken breasts or thighs. If you're using chicken breasts, pound them thin before cooking.
To cook the chicken, you can pan-fry it, bake it, or grill it. If you're pan-frying the chicken, cook it over medium heat until it's cooked through. If you're baking the chicken, bake it at 400 degrees Fahrenheit for 20-25 minutes, or until it's cooked through. If you're grilling the chicken, grill it over medium heat until it's cooked through.
To serve the chicken, top it with pesto and olives. You can also serve it with a side of roasted vegetables or mashed potatoes.

Conclusion:

Pesto olive chicken is a delicious and easy-to-make dish that's perfect for a weeknight meal. The pesto is flavorful and aromatic, and the olives add a salty and briny flavor. The chicken is cooked to perfection and is juicy and tender. This dish is sure to please everyone at your table.