Skillet Pesto Chicken with Roasted Tomatoes
10min
20min
4
385
Chef's Note
For the best flavor, use homemade pesto if you have time, but store-bought works great for this quick weeknight meal. If cherry tomatoes aren't in season, you can substitute canned diced tomatoes, drained well. This dish pairs wonderfully with a side of pasta or crusty bread to soak up the flavorful sauce.
Tags
Ingredients
1.5 pounds boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 cups cherry tomatoes
1/3 cup prepared pesto
3 cloves garlic
1 teaspoon Italian seasoning
1/2 cup mozzarella cheese, shredded
1/4 cup fresh basil leaves
1/4 teaspoon red pepper flakes (optional)
Instructions
- 1
Slice chicken breasts horizontally to create thinner cutlets. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
- 2
Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove chicken to a plate and cover to keep warm.
- 3
In the same skillet, add remaining 1 tablespoon olive oil and 3 minced garlic cloves. Sauté for 30 seconds until fragrant.
- 4
Add 2 cups cherry tomatoes to the skillet and sprinkle with 1 teaspoon Italian seasoning. Cook for 5 minutes until tomatoes begin to burst, gently pressing some with a spoon.
- 5
Return chicken to the skillet, nestling it among the tomatoes. Spoon 1/3 cup pesto over the chicken pieces, spreading to coat evenly.
- 6
Sprinkle 1/2 cup shredded mozzarella over the chicken and tomatoes. Cover the skillet and cook on low heat for 2-3 minutes until cheese is melted.
- 7
Garnish with 1/4 cup torn fresh basil leaves and 1/4 teaspoon red pepper flakes if desired before serving.
Nutrition Information (per serving)
385
42g
6g
22g
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