5 from 36 votes
Quick and Easy Pesto Chicken
Quick and Easy Pesto Chicken uses thin chicken cutlets seasoned and pan-seared to golden brown, topped with basil pesto and fresh mozzarella slices. Accompanied by sautéed cherry tomatoes and zucchini, it offers a combination of tender, flavorful chicken and lightly softened vegetables. The final garnish of fresh basil rounds out the dish with herbaceous notes, making it a balanced and colorful main course.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
417 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 417
% 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.