Pesto Chicken

Ingredients

• 2 largechicken breasts, cut in half lengthwise
• 1/2 teaspoongarlic powder
• to tastesalt and pepper
• 1 tablespoonolive oil
• 1 tablespoonbutter
• 3 clovesgarlic, minced
• 120 ml (1/2 cup)chicken broth or dry white wine
• 283 g (10 oz)grape or cherry tomatoes, halved
• 60 ml (1/4 cup)pesto
• 1/4 teaspoonItalian seasoning
• 240 ml (1 cup)shredded mozzarella cheese
• to taste, optionalfresh basil

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F) and position a rack in the top third.

2. 2

   Season the chicken

   Slice each chicken breast lengthwise to make four thinner cutlets. Season with the garlic powder, salt and pepper.

3. 3

   Brown the cutlets

   Warm the olive oil and butter in a frying pan over medium-high heat. When the pan is hot, cook the chicken for 4–5 minutes on each side, until golden; avoid cooking it through, as it will finish in the oven. Move the chicken to a plate.

4. 4

   Add the sauce ingredients

   Put the garlic, broth or wine, tomatoes, pesto and Italian seasoning into the same pan.

5. 5

   Simmer the tomatoes

   Scrape up the browned bits from the pan bottom and cook for about 3–5 minutes, until the tomatoes begin to soften, lose their shape and release their juices.

6. 6

   Top with mozzarella

   Remove the pan from the heat and return the chicken to it. Cover the chicken pieces with the shredded mozzarella.

7. 7

   Bake and brown

   Put the pan in the oven for 5 minutes, then carefully broil for a few minutes to brown the cheese, watching closely to prevent burning. If you do not want to broil, bake the chicken for 7 minutes instead, or until it reaches 74°C (165°F).

8. 8

   Garnish and serve

   Scatter over fresh basil, if using, and serve straight away. Mashed potatoes or rice are suggested for soaking up the sauce.

What is pesto chicken?

Pesto chicken is a modern American-style skillet dinner built around chicken, basil pesto and melted cheese. Pesto itself is associated with Ligurian cooking in Italy, but this recipe uses it in a quick, saucy chicken dish.

Tomatoes soften in the pan juices and pesto, while mozzarella melts over the cutlets. Slicing the breasts into thinner pieces helps them brown quickly and finish cooking in the short oven stage.

Nutrition and macros by portion

The nutrition label shows one serving as written: 348 calories, 32g protein, 6g carbs, 21g fat.

The chicken supplies most of the protein, while the pesto, olive oil, butter and mozzarella contribute much of the fat. Tomatoes and the small amount of garlic powder provide the main carbohydrates. Serve with vegetables and a measured portion of rice or mashed potatoes to make a more balanced plate while leaving room for the sauce.

Why use thin cutlets?

Even thickness: Cutting the breasts lengthwise makes four thinner pieces that cook more evenly than whole breasts. Keep the cutlets similar in thickness so they finish at about the same time.

Gentle finishing: The chicken is only browned in the pan before it goes into the oven. That leaves room for the brief bake without drying it out.

Building the pesto sauce

Pan flavour: Garlic and the browned bits left by the chicken add savoury depth. Scrape the pan bottom as the broth or wine and tomatoes heat.

Tomatoes: Halving the small tomatoes helps them soften and release juice in the stated 3–5 minutes. The aim is for them to begin collapsing, not to cook them into a completely smooth sauce.

Pesto: Stirring it into the pan ingredients gives the sauce its herb and oil richness. Pesto can vary in saltiness, so taste the sauce before adding any extra salt.

Melting and browning the cheese

Even topping: Sprinkle the mozzarella over the chicken pieces rather than concentrating it in the centre. This helps each cutlet get a cheesy top.

Close watch: Broiling browns the cheese quickly, so keep an eye on the pan and remove it once the top is golden. If you would rather skip that step, use the recipe's 7-minute oven option and check that the chicken reaches 74°C.

How to tell when it is ready

Chicken: Check the thickest part of a cutlet with a food thermometer; the alternative oven method specifies 74°C (165°F). The initial pan browning is not meant to cook the chicken all the way through.

Tomatoes and cheese: The tomatoes should be softened and juicy, and the mozzarella should be melted with a lightly browned surface if broiled. Serve promptly while the cheese is still soft.

Serving the saucy chicken

Starchy sides: Mashed potatoes or rice are recommended because they catch the pesto and tomato juices. Spoon some sauce over the side as you serve.

Fresh finish: Basil adds a fresh herbal note just before serving. A simple green salad or steamed vegetables can also sit alongside the dish.

Recipe notes & tips

• Cut the chicken breasts lengthwise into similarly sized cutlets so they cook at a similar pace.
• Wait for the pan to heat before adding the chicken to encourage browning.
• Scrape the browned bits into the sauce rather than leaving them stuck to the pan.
• Use an oven-safe frying pan if you plan to transfer the skillet directly to the oven.
• Watch closely during broiling, as the mozzarella can go from browned to burnt quickly.
• Add the basil just before serving to keep its fresh flavour prominent.

Variations

• Use white wine: Choose dry white wine instead of chicken broth for the pan liquid.
• Choose cherry tomatoes: Use halved cherry tomatoes in place of grape tomatoes, as listed.
• Skip the broil: Bake for 7 minutes or until the chicken reaches 74°C (165°F).
• Add more basil: Finish with extra fresh basil for a stronger herbal note.
• Serve over rice: Spoon the tomato pesto sauce over rice to catch the juices.

Common mistakes to avoid

• Cutlets of uneven thickness: Slice the breasts into similarly sized pieces so they finish cooking together.
• Overcooking in the pan: Brown the chicken for 4–5 minutes per side, then let the oven finish it.
• Leaving browned bits behind: Scrape the bottom of the pan as the sauce ingredients cook to incorporate them.
• Unwatched broiling: Stay by the oven and check the cheese frequently so it does not burn.
• Serving without checking doneness: Use a thermometer in the thickest part and look for 74°C (165°F).

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a covered pan or in the microwave until hot throughout; the chicken and cheese may become firmer after chilling.

Frequently asked questions