This cilantro pesto chicken is packed with flavor! The cilantro pesto is my take on a Mexican variation of pesto. There are layers of bright flavors that come together in one harmonious bite.
The cilantro pesto has cilantro, garlic, walnuts or pine nuts, cotija cheese, chili powder and avocado or olive oil. The flavors in it are wonderfully delicious! The recipe card for that recipe is included below this recipe.
This recipe is actually quite ugly when it’s baked up but don’t let that scare you! It’s ugly but delicious I promise! This dish starts out really beautiful actually but when this cilantro pesto bakes it turns blackish grey. I suppose it’s all a part of this dish’s charm.
What you need to make this cilantro pesto chicken:
Serves 6
- 2 tablespoons avocado or olive oil
- 2 pounds chicken breast or boneless, skinless chicken thighs
- sprinkle of salt
- 1 – 15 ounce can fire roasted tomatoes
- 1/2 cup cilantro pesto – recipe card below
- 1/2 cup sour cream
- juice from 1 lime
- 1 cup shredded Mexican blend cheese
Instructions
- Make the cilantro pesto and set aside.
- Preheat oven to 400 F.
- In a large oven proof skillet, add oil and heat over high heat, when the pan is warm, add chicken and sprinkle the tops with salt.
- Turn chicken over and then add the fire roasted tomatoes to the pan.
- Spoon the cilantro pesto onto each chicken breast or thigh, followed by a spoon full of sour cream.
- Squeeze the lime juice over the top of the dish.
- Place into the oven and bake for 25-30 minutes or until the chicken is 165 F. internally.
- Sprinkle top of chicken with cheese and continue baking until the cheese is melted.
- Serve on it’s own, in burritos, tacos, with rice and beans or however you want to serve this.
Here are a few other recipes you may enjoy:
Mediterranean Chicken Salad Wraps
One Pot Chicken Tetrazzini
Parsley Chicken
Cilantro Pesto Chicken
Ingredients
- 2 tablespoons avocado or olive oil
- 2 pounds chicken breast or boneless skinless chicken thighs
- sprinkle of salt
- 1 – 15 ounce can fire roasted tomatoes
- 1/2 cup cilantro pesto – recipe card below
- 1/2 cup sour cream
- juice from 1 lime
- 1 cup shredded Mexican blend cheese
Instructions
- Make the cilantro pesto and set aside.
- Preheat oven to 400 F.
- In a large oven proof skillet, add oil and heat over high heat, when the pan is warm, add chicken and sprinkle the tops with salt.
- Turn chicken over and then add the fire roasted tomatoes to the pan.
- Spoon the cilantro pesto onto each chicken breast or thigh, followed by a spoon full of sour cream.
- Squeeze the lime juice over the top of the dish.
- Place into the oven and bake for 25-30 minutes or until the chicken is 165 F. internally.
- Sprinkle top of chicken with cheese and continue baking until the cheese is melted.
- Serve on it’s own, in burritos, tacos, with rice and beans or however you want to serve this.
Cilantro Pesto
Equipment
- blender or food processor
Ingredients
- 1 large bunch cilantro – stems and leaves
- 6 cloves garlic
- 1/2 cup walnuts
- 1/2 cup cotija cheese
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 cup avocado or olive oil
Instructions
- Add all ingredients into a blender or food processor and pulse and blend until the pesto comes together.
- Store in a sealed container in the refrigerator and use within about a week.