Chicken Pesto Caprese Skillet

• 4 boneless, skinless chicken breasts
• 1 cup prepared pesto
• 8 oz fresh mozzarella balls, halved
• 1 pint cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, torn
• 1 teaspoon red pepper flakes (optional)

Steps

1. 1 Season chicken breasts with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat.
3. 3 Add chicken to the skillet and cook for 5-6 minutes per side, until golden and cooked through.
4. 4 Remove chicken and set aside.
5. 5 Add minced garlic to the same skillet and sauté for 1 minute.
6. 6 Stir in pesto and cook for another 2 minutes.
7. 7 Return chicken to the skillet, nestling it into the pesto sauce.
8. 8 Top chicken with mozzarella and tomatoes.
9. 9 Cover skillet and cook for 5 minutes, or until cheese is melted.
10. 10 Garnish with Parmesan, basil, and red pepper flakes if using.
11. 11 Serve immediately.

Equipment

• Large skillet
• Tongs
• Spatula

Variations

• Substitute chicken with shrimp for a seafood twist.

Substitutions

• Use spinach pesto for a different flavor profile.

Pairings

• Pairs well with a crisp Pinot Grigio or a light Italian lager.

Nutrition

Tips

• For extra flavor, marinate the chicken in pesto for 30 minutes before cooking.
• Add a splash of chicken stock if you prefer a saucier dish.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Serve with a side of garlic bread or a fresh green salad.

FAQ