Pan-Seared Chicken Breast with Tomato Pesto Sauce

Name: Pan-Seared Chicken Breast with Tomato Pesto Sauce
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 3
Cuisine: Mediterranean
Ingredients: 2-3 pieces Chicken Breast (thinly sliced); 1/4 cup All-Purpose Flour (for dredging); 1/2 teaspoon Salt (or to taste); 1/4 teaspoon Black Pepper (or to taste); 1/2 teaspoon Garlic Powder; 1 teaspoon Italian Seasoning; 1-2 tablespoons Olive Oil (or other cooking oil); 1 cup Baby Tomatoes (cherry or grape, halved); 1 tablespoon Lemon Juice (freshly squeezed); 2-3 tablespoons Basil Pesto; 1/2 cup Chicken Stock (adjust for desired thickness)

Transform your chicken breast into a flavorful and vibrant dish with this quick and easy recipe. Thinly sliced chicken is pan-fried to golden perfection, then simmered in a rich sauce made from baby tomatoes, aromatic seasonings, fresh lemon juice, and basil pesto, finished with a touch of chicken stock for desired consistency. This recipe is perfect for a weeknight meal that tastes like a special occasion.

#Chicken Breast

#Pesto

#Tomato

#Pan-Fried

#Quick Dinner

#Mediterranean

#Weeknight Meal

Golden Pan-Fried Chicken

Recipe Information

10m

Prep Time

16m

Cook Time

26m

Total Time

Servings

Easy

Mediterranean

English

Nutrition (per serving)

380

Calories

40g

Protein

10g

Carbs

20g

Fat

Sautéed Baby Tomatoes

Ingredients

Servings: 3

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Chicken Simmering in Pesto Sauce

Instructions

0/6 completed

1
In a shallow dish, combine flour, salt, pepper, garlic powder, and Italian seasoning. Dip each thinly sliced chicken breast into the seasoned flour, ensuring it's fully coated.
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2m
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In a shallow dish, combine flour, salt, pepper, garlic powder, and Italian seasoning. Dip each thinly sliced chicken breast into the seasoned flour, ensuring it's fully coated.
2m
Ensure chicken is sliced thin and evenly for quick cooking. Shake off excess flour.
2
Heat olive oil in a large pan over medium-high heat. Once hot, add the coated chicken breast and pan-fry for approximately 2.5 minutes per side, or until golden brown and cooked through.
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5m
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Heat olive oil in a large pan over medium-high heat. Once hot, add the coated chicken breast and pan-fry for approximately 2.5 minutes per side, or until golden brown and cooked through.
5m
Do not overcrowd the pan; cook in batches if necessary to ensure even browning.
3
Once cooked, remove the chicken from the pan and set aside on a plate. Keep warm.
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1m
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Once cooked, remove the chicken from the pan and set aside on a plate. Keep warm.
1m
Cover chicken loosely with foil to retain heat while preparing the sauce.
4
To the same pan (with residual oil and chicken juices), add the halved baby tomatoes. Sauté for 2-3 minutes until they begin to soften and burst.
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3m
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To the same pan (with residual oil and chicken juices), add the halved baby tomatoes. Sauté for 2-3 minutes until they begin to soften and burst.
3m
The chicken drippings will add extra flavor to your sauce base.
5
Stir in the lemon juice, basil pesto, and chicken stock. Bring the sauce to a gentle simmer, stirring until all ingredients are well incorporated and the sauce slightly thickens.
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3m
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Stir in the lemon juice, basil pesto, and chicken stock. Bring the sauce to a gentle simmer, stirring until all ingredients are well incorporated and the sauce slightly thickens.
3m
Adjust chicken stock quantity to achieve your desired sauce consistency.
6
Return the cooked chicken breasts to the pan, nestling them into the sauce. Simmer for an additional 1-2 minutes to allow the chicken to absorb the flavors, ensuring it is heated through.
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2m
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Return the cooked chicken breasts to the pan, nestling them into the sauce. Simmer for an additional 1-2 minutes to allow the chicken to absorb the flavors, ensuring it is heated through.
2m
Serve immediately with pasta, rice, or a side of fresh greens.