A delicious and creamy pesto chicken dish topped with juicy cherry tomatoes and melted cheese, perfect for a weeknight dinner.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp Italian seasoning
1 tsp garlic powder
½ tsp onion powder
1 tsp salt
½ tsp black pepper
4 cloves garlic, minced
1½ cups (225 g) cherry tomatoes, halved
½ cup basil pesto (homemade or store-bought)
½ cup chicken broth
½ cup heavy cream
¼ cup grated Parmesan cheese
1 tsp lemon juice
¼ tsp crushed red pepper flakes (optional)
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
Fresh basil leaves (for garnish)
Fresh parsley, chopped (for garnish)
Lemon wedges (optional, for serving)
Instructions
Pat the chicken breasts dry with paper towels. Season both sides with the Italian seasoning, garlic powder, onion powder, salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 5–6 minutes per side until golden brown (it does not need to be fully cooked). Transfer to a plate.
In the same skillet, add the garlic and cook for 30 seconds until fragrant. Add the cherry tomatoes and cook for 3–4 minutes, stirring occasionally, until they begin to soften and burst. Stir in the chicken broth and scrape up any browned bits from the pan. Add the pesto, heavy cream, Parmesan cheese, lemon juice, and crushed red pepper flakes (if using). Simmer for 2–3 minutes, stirring until smooth.
Return the chicken to the skillet, spooning some sauce over each piece. Sprinkle the mozzarella and Parmesan evenly over the chicken. Cover and cook on low for 8–10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted. Optional: Place the skillet under the broiler for 2–3 minutes to brown the cheese.
Garnish with fresh basil and parsley. Serve with lemon wedges for squeezing over the chicken, if desired.
Notes
For a lighter version, you can use low-fat cream or substitute with Greek yogurt.
Feel free to add other vegetables like spinach or bell peppers to the sauce.