3-Ingredient Pesto Chicken Breast
This Pesto Chicken is juicy, delicious and is ready in 25 minutes. It's a simple recipe that tastes amazing, goes well with most sides, and is perfect for busy weeknights.
Servings: 4 servings
Calories: 285kcal
Ingredients
- 1 lb chicken breast boneless skinless
- 3/4 tsp salt
- 1/8 tsp black pepper
- 2 tbsp olive oil
- 1/3 cup pesto more per taste
- 2 cups cherry tomatoes
Instructions
- Slice the chicken into halves, so you end up with thinner cutlets. Then season both sides with salt and pepper.
- Now add the olive oil into a skillet and bring the heat to medium high.
- Cook the chicken on both sides, then transfer to a plate and cover with foil.
- In the same pan, toss in the cherry tomatoes and stir them gently for about 1 minute just until they look blistered. Then add in the pesto.
- Now add the chicken back in. Stir until everything is combined. Add more pesto on top of the chicken if you prefer more.
Notes
Store: Store in the fridge in an airtight container for 3-4 days.
Freeze: Once the chicken has cooled, place it in a freezer ziplock bag or container. You can also freeze the pesto. It's best to do this in ice cube trays so you can use only as much as you need. They will both last about 4 months. Tomatoes can become mushy when frozen and thawed, so best to use those fresh.
Reheat: From the fridge, just reheat on the stovetop over medium heat until warmed through. If it's been frozen, allow it to defrost in the refrigerator overnight before heating.
Nutrition
Calories: 285kcal | Carbohydrates: 5g | Protein: 26g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 769mg | Fiber: 1g | Sugar: 3g