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Creamy Pesto Chicken

Total Time

Prep: 20 min. Bake: 20 min.


2 servings

You really won't miss the cheese at all in this dairy-free pesto. It's especially good over cauliflower rice or gluten-free pasta. —Courtney Stultz, Weir, Kansas
Creamy Pesto Chicken Recipe photo by Taste of Home


  • 1 tablespoon balsamic vinegar
  • 1 teaspoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 2 boneless skinless chicken breast halves (6 ounces each)
  • PESTO:
  • 1/4 cup loosely packed basil leaves
  • 1/4 cup packed fresh parsley leaves
  • 1/4 teaspoon salt
  • 1/4 cup canned coconut milk


  1. Preheat oven to 350°. Combine the first 5 ingredients; brush over chicken. Place in a greased 8-in. square baking dish. Bake until a thermometer reads 165°, 20-25 minutes.
  2. Meanwhile, place basil, parsley and salt in a small food processor; pulse until chopped. While processing, gradually add coconut milk in a steady stream until mixture is pureed. Serve with chicken.

Test Kitchen tips
  • It's important to get the correct coconut milk. The ones in the refrigerated dairy case have a tendency to curdle in this recipe, so be sure to grab the canned variety.
  • Try the pesto mixed with pasta, spooned onto fresh sliced tomatoes or drizzled over sunny-side up eggs.
  • Nutrition Facts

    1 chicken breast half with 2 tablespoons pesto: 261 calories, 11g fat (6g saturated fat), 94mg cholesterol, 684mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 35g protein. Diabetic exchanges: 5 lean meat, 1-1/2 fat.

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