Description
This Italian Chicken Marinade recipe delivers juicy, flavorful chicken breasts infused with a zesty, herbaceous blend of basil pesto, vinegars, lemon juice, and classic Italian herbs and spices. Perfect for grilling, baking, or stovetop cooking, this marinade elevates simple chicken into a vibrant and versatile main dish ideal for salads, sandwiches, or sides like roasted asparagus and risotto.
Ingredients
Scale
Chicken
- 3 medium chicken breasts, pounded to an even thickness
Marinade
- 1/2 cup basil pesto
- 2 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar (may substitute red wine vinegar)
- 1 tablespoon lemon juice
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Prepare the Chicken: Pound the 3 medium chicken breasts to an even thickness to ensure uniform cooking and better marinade absorption.
- Make the Marinade: In a bowl, combine 1/2 cup basil pesto, 2 tablespoons red wine vinegar, 1 tablespoon balsamic vinegar, 1 tablespoon lemon juice, and all the herbs and spices: 1 teaspoon each dried basil, onion powder, garlic powder, salt, dried oregano, crushed dried rosemary, 1/2 teaspoon paprika, 1/2 teaspoon pepper, and 1/4 teaspoon red pepper flakes. Whisk together until well blended.
- Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken, ensuring it is evenly coated. Seal or cover the container and refrigerate for 4 hours or up to 4 hours to allow the flavors to penetrate the meat.
- Cook the Chicken: Remove the chicken from the marinade and cook by your preferred method—grilling, baking, or stovetop. For grilling, cook over medium heat for approximately 6-7 minutes per side or until the internal temperature reaches 165°F. For baking, preheat the oven to 375°F and bake the chicken breasts for 25-30 minutes until cooked through. For stovetop, heat a skillet over medium heat with a little oil and cook for about 6-7 minutes per side until fully cooked.
- Rest and Serve: Let the chicken rest for 5 minutes after cooking to retain juices. Serve with roasted asparagus, risotto, pasta, mashed potatoes, or slice for salads, wraps, or sandwiches.
Notes
- This marinade is pantry-friendly and low effort yet packs bold Italian flavors, making it perfect for busy weeknights.
- The secret ingredient pesto adds a fresh, herbaceous depth that sets this marinade apart.
- You can substitute balsamic vinegar with red wine vinegar if needed.
- Marinating the chicken for at least 4 hours helps maximize flavor absorption.
- This recipe pairs well with roasted vegetables, creamy risotto, or simple pasta sides.
- The cooked chicken is versatile and can be used in salads, sandwiches, and wraps for easy meal options.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 90 mg
