Pesto Tomato Mozzarella Chicken Skillet in 20 Minutes Step-by-step instructions

Before you start

Before starting, pat the chicken cutlets dry with paper towels so they sear properly. Measure out the cherry tomatoes, pesto, heavy cream, and mozzarella pearls so they are ready to go. Heat a large skillet over medium-high heat while you season the chicken.

Have a plate ready for the cooked chicken and a lid or foil on hand for the final step. The whole dish comes together in about 20 minutes, so it’s best to have everything prepped before you turn on the heat.

Instructions

Sear the Chicken

1. 1Season and Sear the Chicken
   Pat the chicken cutlets dry with paper towels. Sprinkle both sides evenly with garlic salt. Heat a large skillet over medium-high heat and add a splash of olive oil. When the oil shimmers, place the cutlets in the skillet in a single layer. Cook for 4 minutes per side, until golden brown and cooked through. Remove the chicken to a plate and set aside.
   Look for The cutlets are golden brown on both sides and register 165°F (74°C) in the thickest part.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan; cook in batches if needed to get a good sear.

The chicken cutlets should be golden brown on both sides, with a nicely caramelized crust. The internal temperature should be 165°F (74°C) if checked now, but you can also finish cooking them in the sauce later.

The pan should have some browned bits and a little rendered fat, which will flavor the tomatoes and sauce.

Blister the Tomatoes and Build the Sauce

2. 2Blister the Tomatoes
   Reduce the heat to medium-high and add the cherry tomatoes to the same skillet. Cook, stirring occasionally, for 3 to 4 minutes, until the skins blister and the tomatoes begin to burst and release their juices. The pan should be hot enough to char the skins slightly but not burn them.
   Look for Tomatoes are blistered with some burst open, releasing ruby juices.
   Tip Leave some tomatoes whole for texture; only stir gently.

The tomatoes are blistered and some have burst, releasing their juices into the pan. The sauce is a smooth, emerald green after stirring in the pesto and cream, with visible pieces of tomato. The heat is off, so the sauce should be warm but not bubbling. The aroma is intensely basil-scented with a touch of sweetness.

Melt the Mozzarella and Serve

3. 3Make the Pesto Cream Sauce
   Turn off the heat. Pour the heavy cream and basil pesto into the skillet with the tomatoes. Stir until the sauce is smooth and well combined. The residual heat will warm the sauce without boiling it, keeping the pesto vibrant.
   Look for The sauce is a smooth, emerald green with blistered tomatoes throughout.
   Tip Stirring off-heat prevents the cream from curdling and keeps the pesto bright.
4. 4Melt the Mozzarella and Finish
   Return the chicken cutlets to the skillet, nestling them into the sauce. Scatter the mozzarella pearls over the top. Cover the skillet with a lid or foil and let sit for 2 to 3 minutes, until the mozzarella is melted and stretchy. Serve immediately, spooning extra sauce and tomatoes over each cutlet.
   Look for Mozzarella is melted and stretchy; the sauce is bubbling gently.
   Tip If the sauce needs reheating, warm over low heat just until the cheese melts.

The mozzarella pearls are melted and stretchy, with some golden spots from the residual heat. The chicken is nestled into the sauce, and the whole skillet looks glossy and inviting. The sauce is thick enough to coat a spoon, and the tomatoes are soft and jammy. Serve right away while the cheese is still gooey.

Common mistakes

One common mistake is overcooking the chicken, which makes it dry and tough. Stick to 4 minutes per side and check the temperature early. Another pitfall is boiling the cream sauce, which can cause it to curdle and separate.

Always stir the cream and pesto into the pan off the heat, and only warm gently if needed. Also, avoid crowding the pan when searing the chicken; if the cutlets overlap, they will steam instead of brown. Use a large skillet or cook in batches.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part. The cutlets should be golden brown on both sides and no longer pink in the center.

The tomatoes are blistered when their skins are charred in spots and they start to burst. The sauce is ready when it is smooth and warm, and the mozzarella is melted and stretchy. Serve immediately for the best texture and flavor.

• Poultry: 165°F (74°C) in the thickest part