Yield: 4 servings
Pesto Chicken
You only need 4 ingredients for this Pesto Chicken! The chicken is low-carb and cooked perfectly with flavorful, bright fresh pesto and parmesan cheese on top.
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1 tablespoon olive oil
- ½ cup basil pesto
- ⅓ cup shredded Parmesan cheese
Instructions
- Preheat oven to 350°F.
- Slice the chicken breasts in half to make to thin pieces out of each breast. Place the chicken on a cutting board and using a meat tenderizer, pound the chicken on both sides.
- In a medium size oven proof skillet over medium-high heat, add the olive oil.
- When the oil is hot, add the chicken and quickly sear on each side. Remove the skillet from the heat.
- Cover each breast with pesto and top with parmesan cheese. Cover skillet with foil and cook in preheated oven for 20 minutes. Remove foil, top chicken with parmesan cheese and cook for 5 more minutes, until chicken is cooked through and parmesan is melted.
- Serve immediately with extra pesto, if desired!
Notes
Storage:
- Fridge: Just be sure to store in an air-tight container and then you can reheat in the microwave or even in a saute pan quickly (covered). You may need to add a little more pesto or cheese to reconstitute the dish.
- Freezer: Freezing this dish isn't really necessary because the dish is so simple to make. We recommend portioning out the thinned chicken and freezing that (uncooked) and having homemade pesto ready to go. Sometimes, when you cook chicken twice (like in this recipe and then again to reheat it) it gets pretty dry and unappetizing.
Nutrition
Serving: 1, Calories: 500kcal, Carbohydrates: 3g, Protein: 59g, Fat: 27g, Saturated Fat: 6g, Polyunsaturated Fat: 19g, Cholesterol: 157mg, Sodium: 396mg