From the roundup: 16 Easy Skillet Chicken Dinner Recipes for Busy Weeknights
This pesto chicken skillet is the dinner I make when I need something on the table fast but do not want it to taste like I was rushing. You sear the chicken, pull it off the heat, blister a pan of cherry tomatoes with a little garlic, then stir in the pesto at the very end so it stays bright and fresh. Start to finish it is 25 minutes, and most of that is hands-off time while the chicken cooks undisturbed.
The tomatoes are the part that surprised me the first time I made this. After 3 to 4 minutes in the hot pan they collapse and release enough juice to coat everything in a loose, savory sauce without any added cream or broth. Jarred pesto works perfectly here. I use it every time except in August when basil is taking over the garden.
My kids eat this over pasta, but it is just as good with crusty bread pressed into the pan to soak up what is left. If you have a thick chicken breast that is uneven on one end, take the two minutes to pound it out. That one step is the difference between juicy chicken and a dry, overcooked thin end.
Why you will love this
- Ready in 25 minutes with only 5 minutes of actual prep work
- Cherry tomatoes do the sauce work on their own, no cream or thickener needed
- Jarred pesto keeps the ingredient list short on a weeknight
- One skillet means less to clean up after dinner
- Flexible enough to serve over pasta, polenta, or with bread depending on what you have
Tips for success
- Pound the chicken to an even 3/4-inch thickness before it hits the pan. Uneven breasts mean one end is dry before the thick end is cooked through, and there is no fixing that once it happens.
- Do not move the chicken for the first 5 to 6 minutes. It will release from the pan on its own when the crust is ready. Lifting it early tears the sear and you lose the fond that flavors the tomato sauce.
- Add the pesto off the heat or on the lowest setting. I learned this the hard way: pesto stirred into a screaming hot pan turns khaki-colored and tastes flat. Pull the skillet back before you spoon it in.
- Give the tomatoes a full minute to sit before you stir them. That initial contact with the hot pan is what causes them to blister and burst rather than just steam and go soft.
If the sauce turns out thin or dry
- Too thin: let the tomatoes cook an extra minute or two before adding the pesto. More bursting means more concentrated juice.
- Too dry: a splash of pasta water or a tablespoon of olive oil stirred into the tomatoes before the pesto goes in loosens everything up without changing the flavor.
- Pesto looks oily and separated: it was added when the pan was still too hot. Stir gently and let it rest with the chicken for 2 minutes. It usually comes back together.
Substitutions
Sun-dried tomato pesto or arugula pesto both work in place of basil pesto if that is what you have open. Grape tomatoes are a fine swap for cherry tomatoes. Chicken thighs can replace breasts but plan for 2 to 3 extra minutes of cook time and check that the internal temperature hits 165 degrees F. For a dairy-free version, check the pesto label since some jarred brands skip the cheese entirely, and just leave off the Parmesan at the end.
If someone at the table does not like heat, leave out the red pepper flakes. The dish is not spicy with them in, but it is easy to skip for younger kids.
Make-ahead and storage
You can pound and season the chicken breasts up to 8 hours ahead and keep them covered in the fridge. That cuts the actual prep on a busy evening down to almost nothing. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a covered skillet over medium-low heat with a small splash of water to loosen the sauce. Avoid high heat in the microwave because pesto overheated quickly turns bitter and the color goes muddy. This dish does not freeze well. The pesto sauce breaks and the tomatoes turn watery after thawing.
Pesto Chicken Skillet with Cherry Tomatoes
Ingredients
Equipment
Method
- If your chicken breasts are thick on one end, place them between two sheets of plastic wrap and pound the thicker end gently with a meat mallet until the breast is an even 3/4-inch thickness throughout. This helps them cook evenly without the thin end drying out. Pat dry and season both sides with salt and pepper.
- Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts in a single layer and cook without moving them for 5 to 6 minutes. The bottom should be deep golden brown and the edges white and opaque about halfway up. Flip and cook another 4 to 5 minutes until the internal temperature reaches 165 degrees F. Transfer to a clean plate.
- Reduce the heat to medium. Add the sliced garlic and red pepper flakes to the same pan and cook for about 30 seconds, stirring, until fragrant but not browned. Add the cherry tomatoes. Let them sit for 1 minute, then stir. Cook for 3 to 4 minutes, stirring occasionally, until the skins blister and most of the tomatoes have burst and released their juices into the pan.
- Remove the skillet from the heat or reduce to the lowest setting. Spoon the pesto over each chicken breast directly on the plate, using about 1 tablespoon per piece. You can also spoon pesto right into the tomato juices in the pan and stir gently to combine them into a loose sauce. Adding pesto off high heat keeps that bright, fresh flavor intact.
- Return the chicken to the pan and spoon the tomato-pesto mixture over the top of each piece. Let everything rest together for 2 minutes so the flavors come together. Scatter torn fresh basil over the top and finish with Parmesan if desired. Serve immediately over pasta, polenta, or with crusty bread to soak up the sauce.
Notes
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