Quick and Easy Pesto Chicken
User Reviews
5.0
36 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
417 kcal
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Course
Main Course
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Cuisine
Italian
Quick and Easy Pesto Chicken
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This quick and easy pesto chicken with melty mozzarella, zucchini, and bursting tomatoes is cooked in one pan on the stovetop and takes just 30 minutes from start to finish.
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Ingredients
- 1 ½ pounds skinless, boneless chicken breasts or 4 chicken cutlets
- 1 ½ teaspoons kosher salt , divided
- 1 teaspoon freshly ground s black pepper , divided
- 2 cups Cherry or grape tomatoes
- 1 small zucchini , sliced into coins
- 3 tablespoons DeLallo Private Reserve Extra Virgin Olive Oil , divided
- 1 tablespoon butter
- 1 6 ounce jar Delallo Simply Pesto Traditional Basil
- 4 slices fresh mozzarella
- fresh basil leaves
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Instructions
- If using full boneless chicken breasts, use a thin, sharp knife to slice the chicken breast in half lengthwise to make two thinner scallops. Pat the cutlets with a paper towel then season both sides with 1 teaspoon kosher salt and ½ teaspoon black pepper. Set aside.
- Add the tomatoes and sliced zucchini to a bowl and drizzle with 1 tablespoon of olive oil. Season with the rest of the kosher salt and black pepper and toss to coat.
- Bring a large heavy bottom skillet or cast iron pan to medium-high heat. Add 1 tablespoon of olive oil to the skillet. Add the tomatoes and zucchini to the pan and cook for 2-3 minutes or until the zucchini just begins to soften and a few tomatoes start to burst. Give the veggies a stir and a flip as they cook. Transfer to a pan and cover to keep warm.
- Add the remaining olive oil and butter to the skillet to melt. Add the chicken cutlets and cook undisturbed for 4-5 minutes or until golden brown on the bottom side. Flip and cook for another 2-3 minutes. Dollop and spread a few tablespoons of the pesto onto the chicken breasts. You'll likely have extra so save for another use. Tear the fresh mozzarella into pieces and top each of the chicken breasts with the cheese. Add the reserved tomatoes and zucchini back into the skillet, nestling around the chicken. Set the heat to low and cover with a lid. Warm the dish until the mozzarella is melted. Garnish with fresh basil leaves and more black pepper if desired.
Nutrition Information
Show Details
Calories
417kcal
(21%)
Carbohydrates
5g
(2%)
Protein
44g
(88%)
Fat
24g
(37%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
0.1g
Cholesterol
139mg
(46%)
Sodium
1283mg
(53%)
Potassium
898mg
(26%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
761IU
(15%)
Vitamin C
24mg
(27%)
Calcium
169mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 5g | 2% |
| Protein | 44g | 88% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 139mg | 46% |
| Sodium | 1283mg | 53% |
| Potassium | 898mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 761IU | 15% |
| Vitamin C | 24mg | 27% |
| Calcium | 169mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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