Chicken & Pesto Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly each or pound to an even 1/2–3/4 inch thickness for even cooking.

In a bowl combine 2 tbs olive oil, 2 tbs lemon juice, 2 minced garlic cloves, 1 tsp salt, 1 tsp black pepper and 1 tsp dried oregano. Whisk to combine.

Place the chicken in a shallow dish or resealable bag and pour the marinade over. Turn to coat thoroughly. Marinate at room temperature for 15–30 minutes or refrigerate for up to 2 hours. Remove from fridge 20 minutes before cooking to come closer to room temperature.

Cook chicken

Heat a large skillet (preferably cast-iron) over medium-high heat until hot. Add a thin film (about 1 tbs) of olive oil. Add chicken and cook 4–6 minutes per side, depending on thickness, until golden brown and an instant-read thermometer reads 165°F (74°C) at the thickest part. Avoid overcrowding; cook in batches if necessary. Transfer cooked chicken to a plate and tent loosely with foil to rest 5 minutes.

While chicken marinates or rests, make the pesto. In a food processor combine 2 cups packed basil leaves, 1 tbs toasted pine nuts, 1 tbs grated Parmesan and 1 garlic clove. Pulse until coarsely chopped.

With the processor running, drizzle in about 1 tbs olive oil until a loose paste forms. Scrape down the sides and if needed add up to 1–2 tbs more oil to reach desired consistency. Season with 1 tsp salt and 1/4 tsp black pepper; pulse to incorporate. Taste and adjust salt, pepper, or a squeeze of lemon juice if desired.

If you prefer a chunkier pesto, reserve half the toasted pine nuts and fold them in by hand instead of processing completely.

Preheat oven to 400°F (200°C) if you prefer to melt the cheese on top; otherwise you can assemble on the stove. Place rested cooked chicken on a rimmed baking sheet or ovenproof skillet.

Spread about 1 to 1 1/2 tbs pesto over each chicken breast, smoothing to cover most of the surface. Top each breast with 2 oz (about 50–60 g) sliced or torn mozzarella and a few halved cherry tomatoes.

If using oven: bake 5–7 minutes until cheese melts and tomatoes soften. If not using oven: cover skillet and cook over low heat for 3–5 minutes until cheese softens.

Remove from oven or skillet. Drizzle each chicken breast with about 1/2 tsp balsamic glaze if using. Garnish with fresh basil leaves. Let rest 2 minutes, then serve.