Turn ordinary chicken breasts into an Italian-inspired masterpiece with this easy skillet pesto chicken recipe. Juicy chicken topped with vibrant basil pesto, sweet cherry tomatoes, and melted mozzarella creates a restaurant-worthy dish that’s surprisingly simple to make at home.
Ingredients
For the Chicken
- 4 chicken breasts (approximately 600g/21 oz)
- 1/2 cup (120g) basil pesto
- 1/2 cup (100g) cherry tomatoes, halved
- 1/4 cup (60g) shredded mozzarella
- 1 teaspoon (6g) salt
- 1/2 teaspoon (2g) freshly ground black pepper
- 2 tablespoons (30ml) olive oil for cooking
For Optional Garnish
- Fresh basil leaves
- Extra virgin olive oil for drizzling
- Ground black pepper
Step-by-Step Instructions
- Prepare the Chicken: Pat chicken breasts dry with paper towels. If they’re very thick, butterfly them or pound to even thickness (about 1/2 inch). Season both sides generously with salt and pepper.
- Heat the Pan: Heat olive oil in a large skillet over medium-high heat until shimmering.
- Sear the Chicken: Place chicken breasts in the hot skillet. Sear for 5-6 minutes on each side until golden brown.
- Add Toppings: Reduce heat to low. Spread each chicken breast with 2 tablespoons of pesto. Top with halved cherry tomatoes and sprinkle with mozzarella cheese.
- Finish Cooking: Cover the skillet with a lid and cook for 5-7 minutes, or until the cheese is melted and the chicken reaches an internal temperature of 165°F (74°C).
- Rest and Serve: Let rest for 3-5 minutes before serving. Garnish with fresh basil if desired.
Timing
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Resting Time: 5 minutes
Nutritional Information (per serving)
- Calories: 385
- Protein: 41g
- Fat: 23g
- Carbohydrates: 4g
- Fiber: 1g
- Sodium: 580mg
- Servings: 4
Pro Cooking Tips and Tricks
- Pound chicken breasts to even thickness for consistent cooking.
- Don’t move the chicken while it’s searing to achieve a golden crust.
- Use room temperature mozzarella for better melting.
- Reserve some pesto for drizzling after cooking.
- Let the pan get properly hot before adding the chicken.
Variations and Substitutions
- Cheese Options:
- Fresh mozzarella slices
- Provolone
- Fontina
- Parmesan (mixed with mozzarella)
- Protein Alternatives:
- Chicken thighs (adjust cooking time)
- Turkey cutlets
- Pork chops
- Pesto Variations:
- Sun-dried tomato pesto
- Arugula pesto
- Store-bought or homemade
- Vegan pesto (without cheese)
Common FAQs
Q: Can I use store-bought pesto?
A: Yes, any good quality store-bought pesto works well in this recipe.
Q: How do I know when the chicken is done?
A: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Q: Can I make this ahead of time?
A: Best served fresh, but you can prepare the pesto and slice tomatoes in advance.
Q: What can I serve with this dish?
A: Pasta, zucchini noodles, roasted vegetables, or a fresh salad make excellent sides.
Storage and Make-Ahead Tips
- Storage:
- Refrigerate leftovers in an airtight container for up to 3 days
- Store any unused pesto separately
- Reheating:
- Gentle reheat in a covered skillet over low heat
- Microwave at 50% power to prevent tough chicken
- Add fresh basil after reheating
- Prep-Ahead Steps:
- Pound chicken breasts
- Prepare pesto (if homemade)
- Slice tomatoes
- Shred cheese
This Basil Pesto Chicken is a delicious way to elevate simple chicken breasts into an impressive meal. The combination of fresh pesto, sweet cherry tomatoes, and melted mozzarella creates a perfect balance of flavors and textures. It’s an excellent choice for both weeknight dinners and special occasions, requiring minimal ingredients but delivering maximum impact.
