This Grilled Pesto Chicken recipe is super easy to make, and is perfect for a summer dinner or fall meal.
In our home, we refuse to let summer go. We’re still grilling, still taking trips to the beach, hanging at the pool and enjoying the warm weather on our patio. Summer just can’t leave us yet!
We had a big obsession with pesto one summer. We made garlic creamy pesto pasta, and needed to try pesto with grilled chicken.
Hellmann’s mayonnaise ended up being the star of my chicken marinade and sandwich spread. The Knorr pesto sauce mix was actually located in the baking aisle of my store, but I’ve seen it in the condiment aisle of other Walmart stores.
The whole meal was very easy to create and took me no more than 45 minutes from prep to table.
How To Make Easy Pesto Chicken
The pesto marinade for the grilled pesto chicken is very simple:
- place 2 cups of Hellmann’s mayo and 1 packet of Knorr pesto sauce mix in a small bowl and mix together.
- Place 1/2 cup of the mixture in a smaller container, so we can use that spread on our bread later.
- Place 2 large chicken breasts in a zip-top bag and add the mayo/pesto mixture. Massage those babies, then place the chicken in the fridge.
I also made a delicious pea pesto soup to accompany our super sandwich.
Sautéed chopped onions, a bag of frozen peas and 2 cups of chicken or vegetable stock were brought to a boil. I let them simmer for about 10 minutes.
After 10 minutes, I stirred in half a packet of the Knorr pesto sauce mix. You’ll want to place your soup in the blender to get it extra smooth, or use a stick blender like I did. This soup is amazing and easy.
As we waited for the soup and iced tea to cool, I got down to business with the chicken. Yes, I grilled this on our stovetop! 10 minutes on one side, and 7 to 10 minutes on the 2nd side, and our grilled pesto chicken was ready to go.
I let it cool just a bit, sliced it up, placed it on Italian bread and topped with sliced tomatoes, baby arugula, and the reserved pesto mayonnaise spread. Booyah.
This whole meal was phenomenal. My husband even said “I would pay for this whole spread, and you know how picky I am about my sandwiches.” Ha!
Grilled Pesto Chicken Sandwich
Ingredients:
2 cups Hellmann’s mayonnaise
1 packet Knorr pesto sauce mix
2 large chicken breasts
1 cup baby arugula
1 small tomato, sliced
1 loaf of Italian bread
Instructions:
In a small bowl, mix together mayonnaise and the whole packet of Knorr pesto sauce mix.
Set aside 1/2 cup of the mixture to be used later.
Place the chicken and mayo mixture in a zip-top bag and let the chicken marinate for 30 minutes to overnight.
Once you’re ready to cook, take chicken out of the zip-top bag and place on a grill at medium-high heat.
Cook for 10 minutes on the 1st side, then 7 to 10 minutes on the 2nd side.
Remove from heat and allow to cool for 5 to 10 minutes.
Once the chicken has cooled a bit, slice into 1/4 inch pieces.
Slice the Italian bread in half, lengthwise, and spread the reserved mayo mixture on the inside. Place sliced chicken on the bread, then top with sliced tomatoes and baby arugula.
Cut the sandwich into enough servings for 4 to 6 family members. Enjoy!
