Skillet Mozzarella Basil Pesto Chicken Breasts
Pan-seared basil pesto chicken breasts get topped with a homemade basil pesto and lots of mozzarella cheese for an easy skillet chicken dinner ready in under 30 minutes!
Servings 4 -6 servings
Calories 480kcal
Ingredients
Pesto:
- 1/2 cup fresh basil
- 1/4 cup pine nuts
- 1 clove garlic minced
- 1/4 cup grated Parmesan cheese
- 3 tablespoons olive oil
- Salt and pepper to taste
Chicken:
- 1-1/2 lbs chicken breasts 4 medium ones
- Salt and pepper
- 1/2 cup flour
- 2 large eggs lightly beaten
- 2 tablespoons vegetable oil
- 1 medium onion thinly sliced
- 2 cloves garlic minced
- 1 medium sweet pepper thinly sliced
- 4 slices mozzarella cheese
Instructions
- Make the pesto: In a food processor, process all pesto ingredients, drizzling olive oil through the top until pesto is smooth. Season pesto with salt and pepper to taste. Set aside.
- Make the chicken: Season chicken on both sides with salt and pepper and dredge in flour, shaking off excess. Dip chicken in egg and dredge in flour again until completely coated.
- In a large skillet, heat vegetable oil over medium-high heat until pan is hot. Sear chicken 3-4 minutes on each side, flipping once until chicken is golden brown. Transfer to a plate (chicken will not be cooked through)
- Saute onion, garlic, and sweet pepper in pan drippings until veggies are just barely tender. Return chicken to pan and spread pesto evenly over each chicken breast.
- Finish baking the chicken in the oven at 400 20-25 minutes or until chicken registers 165F. Place a mozzarella slice over each chicken breast and broil 1 minute until cheese is melted. Serve chicken hot and enjoy!
Nutrition
Calories: 480kcal | Carbohydrates: 15.8g | Protein: 36.7g | Fat: 30.3g | Saturated Fat: 7.1g | Polyunsaturated Fat: 23.2g | Cholesterol: 125mg | Sodium: 229mg | Fiber: 1.5g | Sugar: 2.5g