Name: PESTO CHICKEN BAKE
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 chicken breast fillets, boneless/skinless; Sea salt, as desired; Freshly-ground black pepper, as desired; 2 1/2 tablespoons olive oil; 1 1/2 cups heavy whipping cream; 3 tablespoons butter; 1 pinch garlic powder; 1 pinch sea salt; 1/2 cup basil pesto, homemade or store-bought; 3/4 cup grated parmesan cheese; 1 1/2 cups cherry tomatoes; 2/3 cup pitted Kalamata olives; 2 1/2 tablespoons non-pareil capers, drained and rinsed; For garnishing: Fresh basil leaves, hand shredded

PESTO CHICKEN BAKE

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5 from 18 reviews

Author: Denay DeGuzman
Total Time: 35 Minutes
Yield: 4 Servings 1x

Description

This creamy pesto chicken bake is juicy, tender and packed with flavor. It’s a restaurant-quality meal that’s quick and simple assemble at home. Make this easy recipe in 35 minutes.

Ingredients

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4 chicken breast fillets, boneless/skinless
Sea salt, as desired
Freshly-ground black pepper, as desired
2 1/2 tablespoons olive oil
1 1/2 cups heavy whipping cream
3 tablespoons butter
1 pinch garlic powder
1 pinch sea salt
1/2 cup basil pesto, homemade or store-bought
3/4 cup grated parmesan cheese
1 1/2 cups cherry tomatoes
2/3 cup pitted Kalamata olives
2 1/2 tablespoons non-pareil capers, drained and rinsed
For garnishing: Fresh basil leaves, hand shredded

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Instructions

RECIPE PREP: Preheat oven to 400°F. Rinse chicken. Pat the pieces dry between paper towels.

Season both sides of the chicken with salt and pepper. In a large cast-iron skillet, warm olive oil over medium heat. Sear chicken 4 minutes on each side until golden brown, then remove pan from heat.
While the chicken is searing, warm cream and butter in a small saucepan over medium-low heat. Do not allow liquid to boil. Add a pinch of garlic powder and pinch of salt to the warm cream-and-butter mixture. Stir in the basil pesto. Grate parmesan cheese directly over the pan of creamy pesto. With a wooden spoon, stir briefly until cheese is incorporated and has melted in.
Add seared chicken back to the cast-iron skillet. Sprinkle with cherry tomatoes, Kalamata olives, and capers. Pour the creamy pesto sauce over the chicken.
Bake uncovered for 20-25 minutes, or until poultry is done. The internal temperature should be 165°F in the thickest part.
Garnish with hand-torn basil leaves.