Description
This Pesto Chicken Skillet could not be more perfect for summer with caramelized cherry tomatoes, plus zucchini and basil too.
Ingredients
Scale
- 1 tablespoon oil (I used avocado oil)
- 1 tablespoon butter
- 1 1/2 pounds chicken tenderloins
- 1/4 cup prepared basil pesto
- salt and pepper
- 1 cup grape tomatoes, halved
- (additional oil, salt and pepper)
- 1 zucchini, halved and sliced
- 4 ounces fresh mozzarella pearls
- 1 cup panko bread crumbs
- 1/2 teaspoon italian seasoning blend
- 1 tablespoon butter
- salt and pepper
- fresh basil to garnish
Instructions
- Preheat oven to 350 degrees.
- On the stovetop, heat a large (12-inch) oven safe skillet over medium high heat. Add oil and butter to the skillet.
- While the pan is heating, add the chicken to a large bowl, and toss with pesto. Season with salt and freshly ground pepper.
- When the pan is hot, place the chicken into the skillet in an even layer and cook 2-3 minutes, then turn the chicken tenderloins over. Toss halved tomatoes in a little oil, sprinkle with salt and pepper, and add them to the pan in between the chicken. Cook an additional 2-3 minutes.
- Transfer the skillet to the preheated oven and bake at 350 degrees for 15 minutes.
- In the meantime, add panko, melted butter, italian seasoning, plus a pinch of salt and pepper to a bowl and mix together. Set aside.
- Remove the skillet from the oven just to add in the zucchini slices, mozzarella pearls and top with the Panko mixture. Place the skillet back into the oven and bake for an additional 15 minutes, or until the top is golden and the zucchini is just tender.
Nutrition
- Serving Size: 1 Serving
- Calories: 644
- Sugar: 3.9g
- Sodium: 818mg
- Fat: 31g
- Saturated Fat: 11g
- Unsaturated Fat: 17.6g
- Trans Fat: 0.3g
- Carbohydrates: 24g
- Fiber: 2.5g
- Protein: 64g
- Cholesterol: 182mg
