Pesto Chicken Recipe

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  Chicken Breast, Boneless Skinless(907g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  ½ teaspoon kosher salt
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  ¼ teaspoon ground black pepper
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  Basil, Fresh(75g)
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  Tomato, Cherry
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  Basil, Fresh(60g)
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  Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

Instructions

1. 1Lightly pound the chicken breasts to an even ½-inch thickness using a meat mallet (place plastic wrap on top to contain splatter). Season both sides generously with salt and pepper.
2. 2Prepare the pesto by blending the fresh basil, grated Parmesan, and olive oil until you reach a spreadable consistency. Divide the pesto into two portions: one for coating the chicken and one for the tomatoes.
3. 3Coat both sides of each chicken breast with pesto using a brush or your fingers, ensuring even coverage. Toss the cherry tomatoes in a bowl with the reserved pesto portion; add a splash of olive oil if the tomatoes appear dry.
4. 4Heat olive oil in a large skillet over medium-high heat for 2 minutes until shimmering. Place the pesto-coated chicken in the skillet presentation side down and cook for 5–6 minutes until golden brown and no longer pink on the edges. Flip and cook 4–5 minutes on the second side until the internal temperature reaches 165°F on an instant-read thermometer.
5. 5During the final 2 minutes of cooking the chicken, push it to the sides of the skillet and add the pesto tomatoes to the center. Cook 2 minutes, stirring gently, until the tomatoes begin to blister and soften.
6. 6Remove the skillet from heat and let the chicken rest for 5 minutes.
7. 7Divide the chicken and tomatoes evenly into 4 airtight containers while hot. Top each portion with fresh basil leaves and additional grated Parmesan.
8. 8Allow containers to cool to room temperature before sealing and refrigerating for up to 4 days.