Name: Pesto Chicken with Corn and Bean Salsa Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1-1/4 pounds boneless, skinless chicken breasts or thighs; Salt and pepper, to taste; 1 cup buttermilk (optional, for marinade); 1 tablespoon lemon pepper seasoning; 1/4 cup flour (optional, for skillet cooking); 1 tablespoon unsalted butter (optional, for skillet cooking); 1 tablespoon olive oil or vegetable oil (optional, for skillet cooking and greasing grill); 1 (15-ounce) can cannellini beans, drained and rinsed; 1 (15-ounce) can fire-roasted corn, drained (or 2 ears fresh corn, cut from cob); 1 large avocado, pitted, peeled, and chopped; 2/3 cup sun-dried tomatoes in oil, julienne cut; 2 teaspoons oil from the sun-dried tomato jar; 2 tablespoons fresh basil, chopped; 3 tablespoons fresh lemon juice (from about 1 large lemon); Salt and pepper, to taste; 2 cups couscous; 2 cups chicken stock (or vegetable stock or water); 2 teaspoons butter; 1/3 cup basil pesto (store-bought or homemade); 2 tablespoons fresh lemon juice; Salt and pepper, about 1 teaspoon each or to taste; Wedges of lemon (optional); Fresh basil leaves for garnish (optional)

Jump to Recipe· 4.1 from 84 reviews

There is nothing quite as vibrant and comforting as a home-cooked dish that bursts with fresh, lively flavors, and the Pesto Chicken with Corn and Bean Salsa Recipe does exactly that. This dish combines tender, juicy chicken coated in herbaceous basil pesto with a zesty, colorful salsa made from sweet corn, creamy beans, ripe avocado, and sun-dried tomatoes. The medley of textures and bright tastes is perfectly balanced by fluffy, lemon-infused couscous, creating a meal that feels both indulgent and wholesome. It’s a fantastic recipe to bring a bit of sunshine to your table any day of the week.

Ingredients You’ll Need

A white bowl is filled with five colorful sections of food placed side by side. Starting from the top left, there are light green chunks of avocado with a smooth texture. Next to it on the right, there are dark green chopped leafy vegetables with a fresh look. To the far right, there are pale beige beans with a smooth surface. Below the beans, there is a pile of reddish-brown sun-dried tomato pieces with a slightly wrinkled texture. At the bottom left, bright yellow grilled corn kernels with small char marks are arranged closely together. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Getting this dish just right is all about simple, fresh ingredients that work together to create a symphony of taste and color. Each element, from the creamy avocado to the fire-roasted corn, plays a crucial role in making this Pesto Chicken with Corn and Bean Salsa Recipe stand out.

Salt and pepper: Essential for seasoning and enhancing every flavor in the dish.
Boneless, skinless chicken breasts (1-1/4 pounds): The protein star, providing a juicy, tender base after marinating and cooking.
Buttermilk (1 cup, optional): Adds moisture and tenderness during marination.
Flour (1/4 cup, optional): For a light coating to create a subtle crust during pan cooking.
Lemon pepper seasoning (1 tablespoon): Bright and zesty, giving the chicken an extra layer of flavor.
Unsalted butter (1 tablespoon, optional): Adds richness when cooking the chicken in a skillet.
Olive oil (1 tablespoon, optional): Helps with cooking and adds a fruity, savory note.
Cannellini beans (1 15-ounce can, drained and rinsed): Provides creamy texture and protein to the salsa.
Fire-roasted corn (1 15-ounce can, or 2 ears fresh corn): Adds sweet smokiness and a pop of color.
Avocado (1 large, pitted, peeled, chopped): Brings creaminess and balances the salsa’s acidity.
Sun-dried tomatoes in oil (2/3 cup plus 2 tsp oil): Infuses a rich, tangy flavor into the salsa.
Fresh basil (2 tablespoons, chopped): Bright and herbal, tying together the pesto and salsa.
Large lemons (3 total, plus wedges for serving): Fresh lemon juice adds zing and freshness throughout the dish.
Couscous (2 cups): A light and fluffy grain that serves as the perfect base.
Chicken stock (or veggie stock, or water) (2 cups): To cook the couscous, adding depth of flavor.
Butter (2 teaspoons): Added to couscous for silkiness.
Basil pesto (1 7-ounce container): The heart of the dish, layering familiar and aromatic basil flavor.

How to Make Pesto Chicken with Corn and Bean Salsa Recipe

Step 1: Prepare Chicken

First, slice the chicken breasts in half horizontally to create four even cutlets. Cover them with plastic wrap and gently pound them to an even thickness. This step ensures the chicken cooks evenly and stays tender. If you decide to marinate, soak the chicken in buttermilk for anywhere from 30 minutes up to 8 hours; this helps keep it juicy and flavorful. After marinating, drain and pat the chicken dry, then lightly season with salt.

Step 2: Cook Chicken

Whether you prefer grilling or pan-cooking, this Pesto Chicken with Corn and Bean Salsa Recipe has you covered. For grilling, preheat your grill to medium-high and grease the grates well. Generously season both sides of your chicken cutlets with lemon pepper, then grill for about 4 to 6 minutes per side until cooked through and juicy. If using a skillet, mix the flour with lemon pepper seasoning and dredge the chicken in this mixture. Cook in butter and olive oil over medium-high heat until golden and done. Let the cooked chicken rest under foil to lock in juices before slicing thinly or chopping.

Step 3: Make the Corn and Bean Salsa

Now, it’s time to build the salsa that takes this dish to the next level. Combine the drained cannellini beans and corn with chopped avocado, sun-dried tomatoes (plus the flavorful oil from the jar), fresh basil, and freshly squeezed lemon juice. Don’t forget to season to taste with salt and pepper. This salsa is bright, creamy, and savory, providing a delightful contrast to the pesto-coated chicken.

Step 4: Prepare Couscous

While your chicken cooks and salsa melds, bring chicken stock and butter to a boil. Remove from heat and stir in couscous, covering for 2 to 3 minutes until all the liquid is absorbed. Fluff with a fork before stirring in a portion of the pesto, more lemon juice, and seasoning to taste. This gives the couscous a fragrant herby base that ties all the elements of your meal together beautifully.

Step 5: Assemble the Dish

Fill bowls with fluffy pesto couscous, arrange the sliced chicken on top, and spoon a generous helping of corn and bean salsa alongside. Don’t forget to drizzle the remaining pesto over the entire bowl for an extra punch of basil goodness. Garnish your creation with lemon wedges to squeeze over each serving, adding that fresh citrusy edge you won’t want to miss.

How to Serve Pesto Chicken with Corn and Bean Salsa Recipe

A white bowl filled with a colorful salad, showing several layers and textures mixed together. The salad contains beige white beans that are oval and smooth, yellow corn pieces cut in small rounds with a slight char, bright green diced avocado cubes, dark green leafy vegetable pieces, and strips of red sun-dried tomatoes scattered around. The salad looks fresh with a mix of soft and slightly firm textures. A black spoon is partially visible inside the bowl. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh basil leaves and lemon wedges are perfect garnishes to elevate your dish’s aroma and zest. The basil adds a pop of green and herbal freshness, while a squeeze of lemon brightens everything up right before you dig in, enhancing the layered flavors seamlessly.

Side Dishes

While this dish is satisfying on its own, pairing it with a crisp green salad drizzled with a light vinaigrette or some grilled vegetables can add even more texture and color to your meal. A chilled glass of white wine or sparkling water with lemon slices can complement the flavors without overpowering them.

Creative Ways to Present

You can serve this dish family-style by layering the couscous on a large platter, topping with sliced chicken, and scattering the vibrant salsa around the edges. Alternatively, assemble individual bowls or plates to showcase the colorful components and make your dinner guests feel special with thoughtful plating.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pesto Chicken with Corn and Bean Salsa Recipe components separately in airtight containers to preserve freshness. The chicken, salsa, and couscous each retain their best texture and flavor when kept apart and refrigerated for up to 3 days.

Freezing

For freezing, the chicken slices freeze well when wrapped tightly, but the salsa with avocado does not freeze gracefully. It’s best to prepare fresh salsa when you plan to serve the dish. Couscous can be frozen but tends to lose some of its fluffy texture upon thawing.

Reheating

Reheat the chicken gently in the oven or microwave to avoid drying it out, and warm the couscous with a splash of water or broth to revive its softness. Serve with freshly made salsa or make a quick batch of this refreshing side immediately before eating.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a juicy and flavorful alternative that work wonderfully in this recipe. Just slice and pound them to even thickness for uniform cooking and adjust your cooking time accordingly, as thighs may take a little longer to cook through.

Is it necessary to marinate the chicken in buttermilk?

Marinating in buttermilk is optional but highly recommended for extra tenderness and moisture. If you’re short on time, skipping it won’t ruin the dish, but for the juiciest chicken, try to allow at least 30 minutes for marination.

Can I make homemade pesto for this recipe?

Yes! Homemade pesto lends an incredible fresh flavor to this dish and is very easy to make with basil, garlic, pine nuts or walnuts, Parmesan, olive oil, salt, and pepper. However, store-bought pesto works just fine too, especially when you want a quicker prep.

What can I substitute for canned fire-roasted corn?

Fresh corn grilled or boiled and cut off the cob is an excellent substitute and adds lovely sweetness and texture. Frozen corn can also be used if fresh or canned options aren’t available.

Is this recipe gluten-free?

You can make this Pesto Chicken with Corn and Bean Salsa Recipe gluten-free by substituting the flour with a gluten-free alternative or skipping it altogether if cooking in a pan. Make sure to choose gluten-free couscous or another grain like quinoa or rice to keep it fully gluten-free.

Final Thoughts

This Pesto Chicken with Corn and Bean Salsa Recipe is truly a celebration of fresh ingredients and bright flavors, perfect for a weeknight dinner or impressing guests. It’s one of those dishes that feels like a warm, flavorful hug on a plate, and I promise once you try it, it’ll quickly become one of your personal favorites to return to over and over again. Grab your ingredients and get cooking—your taste buds are in for a real treat!