Cheesy Skillet Pesto Chicken
Delicious and easy skillet pesto chicken topped with melted mozzarella for a perfect Italian dinner.
Equipment
- 1 large skillet
- 1 Tongs
- 1 thermometer for checking chicken doneness
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts
- 1 cup pesto sauce
- 2 cups shredded mozzarella cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Optional Add-Ins
- 1 cup cherry tomatoes halved
- 2 cups baby spinach
Instructions
Preparation
- Start by seasoning the chicken breasts with salt and pepper on both sides.
- In a large skillet, heat olive oil over medium-high heat until shimmering.
- Add the chicken breasts to the skillet and cook for about 5 minutes on each side until browned and cooked through.
Cooking
- Reduce heat to medium and spoon pesto sauce over each chicken breast, spreading it evenly.
- Sprinkle the mozzarella cheese over the chicken, cover the skillet, and cook until the cheese is melted, about 5 minutes.
Serving
- Serve the chicken hot, optionally garnished with fresh basil or a sprinkle of Parmesan. Pair with your choice of side.
Storage
- Place any leftover chicken in an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet or microwave before serving.
Notes
Pro Tips: Use fresh mozzarella for a creamier texture.
Ingredient Substitutions: You can use provolone or fontina cheese instead of mozzarella.
How to Serve: Pair with a light salad or roasted vegetables.
Storage & Freshness: Store in an airtight container and consume within 3 days.
Make-Ahead Tips: Prepare the chicken and pesto sauce in advance, then assemble and cook when ready to serve.
Ingredient Substitutions: You can use provolone or fontina cheese instead of mozzarella.
How to Serve: Pair with a light salad or roasted vegetables.
Storage & Freshness: Store in an airtight container and consume within 3 days.
Make-Ahead Tips: Prepare the chicken and pesto sauce in advance, then assemble and cook when ready to serve.