Quick and Easy 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
417 kcal
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Course
Main Course
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Cuisine
Italian
Quick and Easy Pesto Chicken
Description
Chicken breasts are sliced thin to ensure even, quick cooking and seasoned with salt and black pepper. Cherry or grape tomatoes with zucchini coins are tossed in olive oil and seasoning, then lightly cooked in a skillet just until the zucchini softens and tomatoes begin to burst. These vegetables are kept warm while the chicken cooks.
In the same skillet, additional olive oil and butter melt before adding the chicken cutlets. They cook undisturbed to form a golden crust and finish on the other side. The pesto sauce is added atop the chicken along with slices of fresh mozzarella, allowing the cheese to melt slightly from residual heat. Fresh basil leaves finish the plate, adding a fresh, aromatic element.
This preparation offers tender chicken with bright, fresh vegetable components and a rich, creamy topping from the pesto and mozzarella. It is suitable for a quick home-cooked dinner with a balance of protein, vegetables, and herbaceous flavors.
Ingredients
- 1 ½ pounds chicken breast skinless, boneless or chicken cutlets
- 1 ½ teaspoons kosher salt , divided
- 1 teaspoon black pepper divided, freshly ground
- 2 cups tomatoes cherry or grape
- 1 small zucchini , sliced into coins
- 3 tablespoons extra virgin olive oil divided, DeLallo Private Reserve brand
- 1 tablespoon butter
- 1 ounce jar basil pesto sauce Delallo Simply Pesto Traditional brand
- 4 lices fresh mozzarella
- basil fresh leaves
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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