Pesto Tomato Mozzarella Chicken Skillet in 20 Minutes

This one-pan pesto chicken skillet brings summer to the table in just 20 minutes. Juicy chicken cutlets are seared until golden, then nestled into a creamy basil pesto sauce with blistered cherry tomatoes and melted mozzarella pearls.

The combination of bright pesto, sweet tomatoes, and rich, stretchy cheese is pure weeknight magic. It’s the kind of dinner that feels special enough for a weekend but comes together quickly enough for a busy Tuesday.

Creamy pesto and blistered tomato mozzarella chicken is a 20-minute skillet dinner that tastes like the Italian Riviera. Chicken cutlets are seasoned with garlic salt and seared until golden, then simmered in a luscious sauce made from fresh basil pesto and heavy cream.

Sweet cherry tomatoes blister and burst right in the pan, adding pops of tangy sweetness, while mozzarella pearls melt into gooey, stretchy pockets of cheese. Serve it over pasta, rice, or with crusty bread to soak up every drop of the emerald sauce. It’s a simple, satisfying meal that’s sure to become a regular in your rotation.

Ingredients

Why this recipe works

The method here is built around speed and flavor. Searing the chicken first creates a golden, savory crust that locks in juices and adds depth to the pan.

Cooking the cutlets in a hot skillet for just 4 minutes per side keeps them tender and moist, while the garlic salt seasons every bite. The same pan is then used to blister the tomatoes, picking up the browned bits from the chicken and infusing them with sweet, charred flavor.

Making the sauce off the heat is the secret to keeping it creamy and vibrant. Stirring the pesto and cream into the hot pan after turning off the heat warms the sauce gently without boiling it, which prevents the cream from curdling and keeps the pesto’s bright green color.

The residual heat from the pan and the chicken is enough to melt the mozzarella pearls into luscious, stretchy strands without making the sauce greasy or separated.

Notes and substitutions

Choose chicken cutlets that are even in thickness so they cook uniformly. If using chicken breasts, pound them to about 1/2-inch thickness. Garlic salt is the seasoning here, but you can adjust the amount to your taste; if you prefer less salt, use a mix of salt and garlic powder. Fresh Genovese basil pesto is ideal, but a good-quality store-bought pesto works well. Look for a refrigerated brand for the brightest flavor.

Cherry tomatoes are perfect because they blister quickly and burst with sweetness. Use sweet cherry tomatoes or grape tomatoes if you prefer. Mozzarella ciliegine are small mozzarella pearls that melt beautifully; if you only have a larger ball, tear it into bite-size pieces. Heavy cream gives the sauce a luxurious body, but you can substitute half-and-half for a lighter version, though the sauce will be thinner.

• chicken cutlets: boneless, skinless chicken breasts pounded to even thickness
• fresh Genovese basil pesto: store-bought basil pesto (look for refrigerated for brightest flavor)
• mozzarella ciliegine pearls: fresh mozzarella balls, torn into bite-size pieces
• heavy cream: half-and-half (sauce will be slightly thinner)

Equipment

• Large skillet (12-inch)
• Tongs
• Measuring cups
• Measuring spoons
• Wooden spoon or spatula