Mozzarella, glazed onions, Roasted red peppers, pesto cream

Pat chicken breasts dry with paper towels. If breasts are uneven thickness, place between two sheets of plastic wrap and gently pound to about 1/2 inch thickness so they cook evenly (about 1–2 minutes per breast).

Prepare and pound

Season both sides of the chicken with kosher salt, black pepper and garlic powder. Rub 1 tablespoon olive oil evenly over both breasts.

Heat a large skillet (preferably ovenproof) over medium-high heat. When hot, add remaining 1 tablespoon olive oil and place chicken in the skillet. Sear 3–4 minutes per side until golden brown. Internal temperature should reach 155°F (it will continue to cook in sauce). Transfer chicken to a plate and tent with foil.

Using the same skillet (wipe out excess fat leaving fond), reduce heat to medium. Add prepared basil pesto and heavy cream to the pan and stir to combine, scraping up browned bits. Heat until sauce just begins to simmer (2–3 minutes).

Stir in grated Parmesan, lemon juice, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. Simmer gently until sauce thickens slightly, about 2 minutes.

Return the seared chicken to the skillet, spooning some pesto cream over the tops. If desired, place skillet in a preheated 375°F oven for 6–8 minutes to finish cooking through and melt flavors (or cover and simmer on the stovetop for 6–8 minutes). Aim for internal temperature of 165°F.

While chicken cooks, thinly slice the yellow onion into half-moons. In a small nonstick skillet over medium heat, warm 1 tsp olive oil and 1 tbsp butter until foam subsides.

Add the sliced onions, a pinch of salt and cook, stirring occasionally, for 6–8 minutes until softened and beginning to brown.

Sprinkle brown sugar over the onions and add balsamic vinegar. Continue to cook 2–3 minutes, stirring, until onions are glossy and caramelized. Remove from heat and keep warm.

Slice roasted red peppers into strips and tear or slice fresh mozzarella into 1/4-inch pieces.

When chicken reaches 165°F, spoon the glazed onions and roasted red pepper strips over each piece. Top each breast with the fresh mozzarella, allowing it to soften and slightly melt in the residual heat or under the broiler for 1–2 minutes if using an ovenproof skillet—watch carefully to avoid burning.

Spoon additional pesto cream around the chicken on the plate. Garnish with fresh basil leaves if using. Serve immediately.

boneless skinless chicken breasts

olive oil

kosher salt

black pepper

garlic powder

prepared basil pesto

heavy cream

grated Parmesan

lemon juice

salt

yellow onion

unsalted butter

brown sugar

balsamic vinegar

jarred roasted red peppers

fresh mozzarella

fresh basil leaves (optional, for garnish)

Chicken Pesto

Make Chicken Pesto Recipe in just 40m. Mozzarella, glazed onions, Roasted red peppers, pesto cream

Chicken Pesto Recipe

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