Pesto Tomato Mozzarella Chicken Skillet in 20 Minutes Tips, FAQ & printable recipe

Tips for success

For the best sear, make sure the skillet is hot before adding the chicken. You can test by flicking a drop of water into the pan; it should sizzle immediately.

Use tongs to flip the cutlets gently to avoid tearing the crust. If you have time, let the chicken rest for a few minutes after searing, but since it goes back into the sauce, a brief rest is fine.

To make the sauce extra silky, use cold heavy cream straight from the fridge. Stir it into the pesto off the heat, and the residual warmth will create a smooth emulsion.

If you want a thinner sauce, add a splash of pasta water or chicken broth. For a more intense tomato flavor, let the tomatoes blister a little longer until they are very soft and jammy.

Variations

• Spicy Pesto Chicken: Add a pinch of red pepper flakes when you blister the tomatoes for a gentle heat. Or stir a teaspoon of sriracha into the pesto cream sauce for a spicy twist that balances the basil and cheese.
• Vegetable Boost: Sauté sliced zucchini or bell peppers along with the tomatoes for extra vegetables. Add them after the tomatoes have blistered and cook for 2 to 3 minutes until tender-crisp.
• Lemon Pesto Chicken: Add the zest of one lemon and a squeeze of juice to the sauce after stirring in the pesto. The bright citrus flavor lifts the cream and complements the basil beautifully.
• Nut-Free Pesto Option: If you need a nut-free version, use a pesto made without pine nuts, or make your own by blending basil, garlic, Parmesan, and olive oil. Check the label if using store-bought to ensure it’s nut-free.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

This dish can be frozen for up to 2 months, but the cream sauce may separate slightly upon thawing.

Reheat

Reheat leftovers in a skillet over low heat, adding a splash of cream or chicken broth to loosen the sauce. Stir occasionally until warmed through.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools, but it will loosen when reheated. Reheat gently in a skillet over low heat, adding a splash of cream or water to restore the silky texture. The chicken may dry out slightly when reheated, so be careful not to overcook it.

You can season the chicken and measure the ingredients up to a day ahead. Store the seasoned chicken in the refrigerator, and keep the tomatoes, pesto, cream, and mozzarella in separate containers.

When ready to cook, simply follow the steps. The dish is best made fresh, but you can also cook it fully, then reheat gently before serving.

Serving ideas

Serve this pesto chicken skillet over hot pasta, such as fettuccine or penne, to soak up the creamy sauce. It also pairs well with rice, polenta, or a crusty baguette for dipping. A simple green salad with lemon vinaigrette would brighten the meal, and a sprinkle of fresh basil leaves on top adds a final touch of color and aroma.

This dish is hearty enough to stand alone, but it also works beautifully as part of a larger spread. For a summer dinner, serve it alongside grilled vegetables or a tomato and cucumber salad.

The sauce is so good that you might want extra bread to mop up every last bit. Enjoy it warm, with the mozzarella still stretchy and the tomatoes bursting with sweetness.

Frequently asked questions

Recipe card

Pesto Tomato Mozzarella Chicken Skillet in 20 Minutes

Prep 10 minCook 10 minTotal 20 minServes 4

Ingredients

• 4 chicken cutlets (about 1 1/2 lb total)
• 1 tsp garlic salt
• 2 cups sweet cherry tomatoes
• 1/2 cup fresh Genovese basil pesto
• 1/2 cup heavy cream
• 1 cup mozzarella ciliegine pearls

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

8 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.