Pesto Chicken + Tomato Skillet 
Can’t ever have enough GOOD chicken recipes!
Our Pesto Chicken + Tomato Skillet is quick and fairly simple, yet it has lots of flavors thanks to the wine and homemade pesto.
Serve over quinoa or cauliflower rice and just wait until the compliments roll in!
Each time I make a fresh batch of homemade pesto I ask myself why I don’t make it more often?! It’s just SO good, and brightens up any meal!
Pesto is especially fantastic on chicken, so you’re in for a treat!
If you do not have wine on hand, you may substitute wine for chicken broth as indicated in the recipe.
The wine really adds rich flavor.
All of the alcohol will cook out – so no worries there.
Do not use “cooking wine” as most of those have an astringent taste much like rubbing alcohol.
For best results, use a nicer bottle of wine that one would actually drink because this will produce the very best flavor.
Try this with our CFC Homemade Pesto recipe.
4 servings
Ingredients:
- 4 (6-ounce) chicken breast fillets
- sea salt and ground black pepper, to taste
- 2 Tbsps olive oil or avocado oil, divided
- 1 lb. cherry or grape tomatoes
- 2 shallots or 1 small red onion, diced
- 3 fresh garlic cloves, minced
- 1/2 cup white wine or chicken broth
- 1/4 cup homemade pesto, divided
- fresh basil to garnish
- lemon wedges to serve
Instructions:
Season your chicken with sea salt and pepper, on both sides.
Heat 1 Tablespoon of oil into a large skillet over medium-high heat. Add in your chicken filets and cook until golden-brown and cooked through about 4 minutes each side depending on thickness. Transfer to a plate, cover, and set aside.
Add in the remaining oil into your skillet and saute your tomatoes with the shallots and garlic for 2-3 minutes, or until tomatoes just begin to burst.
Pour in the wine and cook until mostly reduced around 3 minutes.
Return the chicken back into the skillet, and drizzle with your homemade pesto sauce; continue to cook for a minute more, until heated through.
Sprinkle with fresh basil and serve with lemon wedges.
Enjoy!
Rachel
Ingredients
- 4 (6-ounce) chicken breast fillets
- sea salt and ground black pepper, to taste
- 2 Tbsps olive oil or avocado oil, divided
- 1 lb. cherry or grape tomatoes
- 2 shallots or 1 small red onion, diced
- 3 fresh garlic cloves, minced
- 1/2 cup white wine or chicken broth
- 1/4 cup homemade pesto, divided
- fresh basil to garnish
- lemon wedges to serve
Instructions
- Season your chicken with sea salt and pepper, on both sides.
- Heat 1 Tablespoon of oil into a large skillet over medium-high heat. Add in your chicken filets and cook until golden-brown and cooked through about 4 minutes each side depending on thickness. Transfer to a plate, cover, and set aside.
- Add in the remaining oil into your skillet and saute your tomatoes with the shallots and garlic for 2-3 minutes, or until tomatoes just begin to burst.
- Pour in the wine and cook until mostly reduced around 3 minutes.
- Return the chicken back into the skillet, and drizzle with your homemade pesto sauce; continue to cook for a minute more, until heated through.
- Sprinkle with fresh basil and serve with lemon wedges.
- Enjoy!
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