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Lately, I’ve been trying to incorporate more healthy meals into our weekly rotation. This Italian basil chicken stir-fry recipe is fresh, flavorful, and low-calorie, too! It’s such a family-friendly weeknight meal!
What’s in This Basil Chicken Recipe?
I love a simple stir-fry, and this basil pesto chicken is so simple and delicious. Filled with chunked chicken, fresh veggies, and basil pesto, it’s such an easy weeknight dinner the whole family will love!
- Chicken: I used boneless, skinless chicken breasts to keep this recipe low calorie and healthy, but thighs will also work.
- Vegetables: I like red bell pepper, asparagus, onion, and mushrooms. These veggies have a great balance of earthy and sweet flavors that go great with pesto.
- Basil Pesto: Use your favorite store-bought sauce, or make your own homemade pesto by pulsing together fresh basil, olive oil, garlic, salt, pepper, and Parmesan cheese.
- Fresh Basil: Adds an extra punch of basil flavor, especially if you use jarred sauce.
Variations To Try
This simple stir-fry is so easy to customize. You can swap out the red bell pepper for any color bell pepper you love and use any kind of onion (I used a white onion, but yellow or red would also be delish!).
The asparagus can easily be swapped out for green beans, carrots, zucchini, or broccoli, and the mushrooms can be swapped out for a meat substitute like tofu or tempeh, or try some smoky sun-dried tomatoes!
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How to Store and Reheat
Store basil chicken an airtight container in the refrigerator for up to 3 days. Reheat in a covered baking dish in the oven at 350°F for 20 minutes.
How to Freeze
Freeze leftovers in a Ziplock bag for up to 3 months. Let thaw in the refrigerator overnight before reheating.
Notes from the Test Kitchen
On nights when I’m feeling fancy, I like to stir a little heavy cream into this dish at the end (and a squeeze of lemon juice, too!). It makes it so luxe and creamy!
Basil Chicken Recipe
This Italian basil chicken stir-fry recipe is fresh, flavorful, and low-calorie, too. A great family-friendly weeknight meal!
Prep: 5 minutes
Cook: 15 minutes
Total Time
: 20 minutes
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Instructions
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In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken and cook until cooked through, about 10 minutes. Remove from the skillet with a slotted spoon and set aside.
1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts
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Add the red pepper, asparagus, onion, and mushrooms. Cook, stirring occasionally, until vegetables become tender, about 5 minutes.
1 red bell pepper, 1 bunch asparagus, ½ onion, 8 ounces mushrooms
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Add the chicken back to the skillet, then stir in pesto and basil. Remove from heat and serve.
6.5 ounces basil pesto, 1 tablespoon chopped fresh basil
Notes
- Add or replace with other preferred vegetables like green bell pepper, carrots, yellow squash, zucchini.
- Use homemade or store bought pesto.
Storage: Store basil chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Basil Chicken Recipe
Amount Per Serving
Calories 389
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 4g25%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 76mg25%
Sodium 569mg25%
Potassium 919mg26%
Carbohydrates 13g4%
Fiber 5g21%
Sugar 7g8%
Protein 31g62%
Vitamin A 2771IU55%
Vitamin C 48mg58%
Calcium 116mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Basil Chicken Step by Step
Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add 1 pound of cubed boneless, skinless chicken breasts and cook until cooked through, about 10 minutes. Remove from the skillet with a slotted spoon and set aside.
Sauté the Vegetables: Add 1 sliced red bell pepper, 1 bunch of asparagus cut into 2-inch pieces, ½ of a sliced onion, and 8 ounces of sliced mushrooms. Cook, stirring occasionally, until vegetables become tender, about 5 minutes.
Stir in the Pesto: Add the chicken back to the skillet, then stir in 6.5 ounces of basil pesto and 1 tablespoon of chopped fresh basil. Remove from heat and serve.
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