👩🍳 Instructions
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1
Prepare Homemade Pesto (if using): In a food processor, combine basil, Parmesan, olive oil, pine nuts, garlic, salt, and pepper. Pulse until smooth, scraping down sides as needed. Taste and adjust seasoning. Set aside.
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2
Prep the Chicken: Pat chicken breasts or thighs thoroughly dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
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3
Sear the Chicken: Heat 1 tablespoon olive oil in a large oven-safe skillet (cast iron recommended) over medium-high heat. Once shimmering, add the seasoned chicken pieces. Sear for 3-4 minutes per side until golden brown and slightly caramelized. Do not overcrowd the pan; cook in batches if necessary.
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4
Coat with Pesto: Remove the skillet from the heat. Spoon about 1-2 tablespoons of basil pesto over each chicken piece, spreading it evenly to coat the top and sides.
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5
Bake to Finish: Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 10-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer.
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6
Rest and Serve: Remove the skillet from the oven. Tent the chicken loosely with foil and let it rest for 5 minutes before slicing or serving. Garnish with fresh basil or extra Parmesan if desired. Serve hot with your favorite sides.
💡 Notes
For extra thick chicken breasts, pound them to an even 3/4-inch thickness for quicker, more even cooking. Leftover pesto chicken stores well in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet with a splash of water or broth to prevent drying.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
25g
Total Fat
12g
Saturated Fat
4g
Carbs
35g
Fiber
3g
Sugar
5g
Sodium
450mg
Cholesterol
65mg
