Chicken Pesto Recipe
pistachio pesto + chicken + roasted red peppers + feta and mozzarella
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Ingredients
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Pistachio Pesto
Chicken & Assembly
Method
Pistachio Pesto
- 1
Toast pistachios
Preheat a small dry skillet over medium heat. Add shelled pistachios and toast, stirring frequently, until fragrant and lightly golden, 3–4 minutes. Remove from heat and let cool slightly.
- 2
Blend pesto
In a food processor, combine the toasted pistachios, basil leaves, grated parmesan, and garlic cloves. Pulse to coarsely chop. With the processor running, stream in the extra-virgin olive oil until the mixture becomes a thick, spreadable pesto (about 30–45 seconds). Add lemon juice, red pepper flakes, kosher salt, and black pepper; pulse a few times to combine. Taste and adjust seasoning. If pesto is too thick, add up to 1 tablespoon more olive oil or 1 teaspoon water and pulse to reach desired consistency.
Chicken & Assembly
- 3
Prepare chicken
Preheat oven to 400°F (205°C). Pat the chicken breasts dry and, if thick, butterfly or pound to an even 1/2–3/4 inch thickness for even cooking. Rub each breast with 1 tablespoon olive oil, then season both sides with smoked paprika, garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
- 4
Sear and roast
Heat an oven-safe skillet over medium-high heat until hot. Add a thin film of oil or use the skillet with residual oil from seasoning. Sear the chicken breasts, 2–3 minutes per side, until golden-brown. Transfer the skillet to the preheated oven and roast until the internal temperature reaches 160–165°F (71–74°C), about 10–12 minutes depending on thickness. Remove from oven and let rest 5 minutes (carryover will bring temperature to safe level).
- 5
Assemble toppings
While the chicken rests, slice the roasted red peppers into strips if not already sliced. Spread about 2–3 tablespoons of the pistachio pesto over each chicken breast. Top with roasted red pepper slices, then distribute the crumbled feta evenly over the breasts. Arrange slices or torn pieces of fresh mozzarella on top.
- 6
Finish under broiler (optional)
If you prefer the mozzarella melted and lightly browned, place the assembled chicken under a hot broiler for 1–2 minutes, watching closely to avoid burning, until cheese is bubbly and slightly golden. Alternatively, return to a 375°F (190°C) oven for 4–6 minutes until cheese melts.
- 7
Garnish and serve
Transfer chicken to a serving platter. Spoon any remaining pistachio pesto over the top or to the side. Garnish with torn fresh basil leaves and chopped toasted pistachios for crunch. Serve hot.