Pesto Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
348 kcal
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Course
Main Course
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Cuisine
American
Pesto Chicken
Description
Chicken breasts are halved lengthwise to create thinner cutlets, then seasoned with garlic powder, salt, and black pepper. These are quickly seared in olive oil and butter until golden on both sides but not fully cooked. Garlic, chicken broth or dry white wine, halved grape or cherry tomatoes, pesto, and Italian seasoning are added to the pan to form a sauce. The tomatoes soften and release juices, enriching the sauce's flavor.
The skillet is removed from heat before the chicken is returned and topped with shredded mozzarella. The pan then goes into a preheated 400°F oven to bake briefly, followed by broiling to brown the cheese lightly. This combination ensures the chicken finishes cooking while the cheese melts and gains a golden topping. Fresh basil can be added for added fragrance and taste.
This dish suits a main course served alongside vegetables, pasta, or salad. The pesto adds herbal depth, and the mozzarella provides creaminess, enhancing the overall savoriness.
If an oven-safe skillet is not available, transfer the chicken and sauce into a baking dish for the oven portion to avoid mess and ensure even cooking.
Ingredients
- 2 large chicken breast cut in half lengthwise
- 1/2 teaspoon garlic powder
- salt to taste
- black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- 1/2 cup chicken broth or dry white wine
- 1 (10 ounce) package tomato cut into halves, grape or cherry variety, little size
- 1/4 cup pesto
- 1/4 teaspoon Italian seasoning
- 1 cup mozzarella cheese shredded
- basil optional, to taste, fresh
Instructions
- Preheat your oven to 400F and move the rack to the top third of the oven.
- Cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Season them with the garlic powder and some salt & pepper.
- Heat the oil and butter in a skillet over medium-high heat. Once the skillet is hot, cook the chicken for 4-5 minutes/side or until golden (but don't overcook as it will be finished in the oven). Transfer chicken to a plate.
- To the skillet, add the garlic, broth, tomatoes, pesto, and Italian seasoning.
- Scrape up and brown bits from the bottom of the pan and cook until the tomatoes start to lose their shape and release the juice (about 3-5 minutes).
- Take the pan off the heat and add the chicken back in. Top the chicken pieces with the mozzarella.
- Transfer the skillet to the oven and cook for 5 minutes and then carefully broil for another few minutes to brown the cheese (watch it carefully so it doesn't burn). If you don't want to broil, I'd cook the chicken in the oven for 7 minutes or until it registers 165F.
- Garnish with fresh basil and serve immediately. I recommend serving it with something that will absorb the rich sauce like mashed potatoes or rice.
Notes
- Ensure chicken breasts are sliced thinly and evenly for quick, even cooking.
- If you don't have an oven-safe skillet, transfer the chicken and sauce to a baking dish before placing in the oven.
- Watch the broiler closely to avoid burning the mozzarella cheese.
- Use grape or cherry tomatoes for their size and ability to soften well in the sauce.
- Fresh basil adds a bright finish if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 6g | 2% |
| Protein | 32g | 64% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 103mg | 34% |
| Sodium | 588mg | 25% |
| Potassium | 647mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1216IU | 24% |
| Vitamin C | 14mg | 16% |
| Calcium | 188mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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