Description
Tender Italian-style chicken breasts pan-seared and finished with bright basil pesto and juicy grape tomatoes — simple, fresh, and flavorful.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- Salt & freshly ground black pepper, to taste
- 2 Tbsp olive oil, divided
- 1 pint grape or cherry tomatoes, halved
- 2 Tbsp balsamic vinegar
- 1/2 cup store-bought or homemade basil pesto
- 2 Tbsp freshly grated Parmesan cheese (optional)
- Fresh basil leaves, for garnish
Instructions
- Season chicken breasts generously with salt and pepper.
- Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side, until golden and cooked through (internal temp 165 °F / 74 °C). Remove and keep warm.
- In same skillet, add remaining oil; reduce heat to medium. Add halved tomatoes and sauté 2–3 minutes until starting to soften.
- Stir in balsamic vinegar and cook another 1–2 minutes until tomatoes are saucy.
- Return chicken to skillet. Spoon basil pesto over each breast and let warm 1 minute.
- Sprinkle with Parmesan if using. Garnish with fresh basil leaves.
- Serve immediately, spooning tomato-vinegar pan juices over chicken.
Notes
- Make pesto ahead or use quality store-bought for convenience.
- Allow chicken to rest 5 minutes after cooking for juicier results.
- Add a splash of pasta water or chicken broth to the tomatoes for extra pan sauce.
- Serve with roasted potatoes, pasta, or a fresh green salad.
- Leftovers reheat gently in a covered skillet or microwave to keep chicken moist.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 590 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 105 mg