Easy Pesto Melt Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Easy Pesto Melt Chicken
Description
Easy Pesto Melt Chicken combines simple ingredients to create a flavorful entree. The chicken breasts soak up a marinade made with olive oil, red wine vinegar, minced garlic, dried basil, salt, and black pepper, adding brightness and herbaceous notes. Searing the chicken in an oven-safe skillet creates a golden-brown crust that enhances texture and flavor.
After searing, the chicken is topped with spoonfuls of pesto and slices of fresh mozzarella. The dish then goes into the oven, where the cheese melts into a creamy layer that contrasts with the savory chicken and aromatic pesto. This combination offers a satisfying balance of flavors and textures.
Serve the pesto melt chicken with a fresh basil garnish and a sprinkle of Parmesan cheese to add a touch of extra richness. It pairs well with simple side dishes such as steamed vegetables, rice, or a crisp salad. The preparation steps include marinating the chicken for at least 30 minutes, which allows the flavors to penetrate the meat thoroughly, and cooking in a medium-heat skillet before baking to finish the dish evenly.
Ingredients
- 1 pound chicken breast boneless, skinless
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 garlic minced, cloves
- ½ teaspoon basil dried
- salt kosher salt
- black pepper kosher salt
- ½ cup pesto your favorite
- 8 ounces fresh mozzarella
- basil for serving, fresh
- Parmesan Cheese for serving
Instructions
- Note: If you'd like to use boneless, skinless chicken thighs, I would cook for a bit less and check the internal temp for doneness.
- Place the chicken in a resealable bag or a baking dish. Whisk together the oil, vinegar, garlic, basil and a big pinch of salt and pepper. Pour it over the chicken and make sure it’s covered evenly. Stick in the fridge and marinate for at least 30 minutes or even overnight.
- When ready to cook, remove the chicken from the fridge about 20 minutes before to take the chill off. Preheat the oven to 400 degrees F.
- Heat a large oven-safe (cast iron, ceramic, etc) skillet over medium heat, with a drizzle of olive oil. Grab a piece of chicken with tongs and let the excess marinade run off. Place in the skillet and repeat with remaining chicken. Sear until golden and deeply browned on both sides.
- Turn off the heat until the chicken. Top with a few spoonfuls of pesto, right on top of the chicken. Top with a slice or two of fresh mozzarella.
- Place the whole skillet in the oven and bake for 10 to 15 minutes, or until the internal temperature reaches 165 degrees F. Remove and cover with fresh basil and parmesan. Serve!
- Note: I like to stir pesto into a grain, like rice or couscous, etc, for a super easy side dish.
User Reviews
Overall Rating
5
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