Red Pesto Chicken Skillet
A flavorful and easy one-pan red pesto chicken recipe perfect for busy weeknights. This dish offers a unique twist with sun-dried tomatoes and roasted peppers.
Equipment
- 1 Large skillet non-stick preferred
- 1 blender or food processor for making pesto
- 1 Measuring Cups and Spoons
Ingredients
Main Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1 cup red pesto
- 2 tbsp olive oil
- 1/2 cup chicken broth
Seasoning
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Garnish
- Fresh basil leaves
Instructions
Preparation
- Slice the chicken breasts into thin cutlets for quicker cooking and better flavor absorption.
- Season the chicken cutlets with salt and pepper on both sides to enhance flavor.
Cooking the Chicken
- In a large skillet, heat olive oil over medium heat until shimmering.
- Add the chicken cutlets to the skillet and cook for about 5 minutes on each side or until golden brown. Remove the chicken and set aside.
Making the Sauce
- In the same skillet, add the red pesto and chicken broth. Stir well to combine and bring to a simmer.
- Return the chicken to the skillet, ensuring it is well-coated with the sauce. Simmer for 8-10 minutes until the chicken is cooked through.
Serving
- Garnish with grated Parmesan cheese and fresh basil leaves before serving hot. Enjoy your meal!
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of broth if necessary.
Notes
Pro Tips: Use a meat thermometer to ensure the chicken reaches 165°F. Ingredient Substitutions: Chicken thighs can replace breasts for a juicier result. How to Serve: Pair with mashed potatoes or pasta. Storage & Freshness: Keeps well in the fridge for up to 3 days. Make-Ahead Tips: Prepare the pesto in advance and store in the fridge.