Pesto Chicken Recipe
Pesto originated in the Liguria region of Italy, specifically from the city of Genoa. Traditionally made with basil, garlic, pine nuts, Parmesan cheese, and olive oil, pesto has been a beloved Italian sauce for centuries. It’s commonly used to dress pasta, but its versatility has led to other delicious creations, such as pesto chicken.
Equipment
- Large skillet or frying pan
- Tongs or spatula
- Measuring spoons
- Meat thermometer (optional but recommended)
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup homemade or store-bought basil pesto
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1/4 cup shredded mozzarella cheese (optional)
- Fresh basil leaves for garnish (optional)
- Lemon wedges for serving (optional)
Instructions
- Begin by seasoning both sides of the chicken breasts with salt and pepper. If your chicken breasts are thick, consider pounding them to an even thickness to ensure even cooking.
- In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken breasts.
- Cook for 5-6 minutes on each side until the chicken is golden brown and fully cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F (75°C).
- Once the chicken is cooked, reduce the heat to low. Spoon the pesto sauce over each chicken breast, making sure they are generously coated.
- Let the pesto warm up in the skillet for about 2-3 minutes. The heat will help the flavors meld into the chicken.
- f you want to add a cheesy element, sprinkle some shredded mozzarella over the pesto-coated chicken. Cover the skillet with a lid and let the cheese melt for about 2 minutes.
- Transfer the chicken to a serving plate and garnish with fresh basil leaves and lemon wedges. Serve it with your favorite side dish, such as pasta, rice, or roasted vegetables.