Summer is in full swing, and we are focusing on simple and quick meals to keep us powered through these long days!
This Basil Walnut Pesto is a 5-minute recipe that makes good use of an abundance of basil from the garden. If you’ve never made a homemade basil pesto, give it a try! The freshness makes all the difference and it’s a very simple process.
If you’re grabbing a jar at the grocery store, read the ingredients and find a quality brand made with olive oil (and no other oils!). Store-bought pesto will work in this recipe but look for a high quality option!
This low carb chicken skillet is made by coating the chicken in a combination of Greek yogurt and pesto. This tenderizes the chicken and infuses it with fresh basil flavor.
Once the chicken breasts have cooked through, this meal comes together by quickly stir frying the veggies, and then topping the whole thing with fresh basil and parmesan cheese. So good, no one will guess how simple it was to make!
I love our Sharp Induction Cooktop for quick meals like this pesto chicken! The digital temperature control makes it easy to cook the chicken to a perfect temperature, and then quickly adjust the temperature to stir fry the vegetables.
It’s so easy to clean after I’m done cooking. Just spray the top and wipe it down with a cloth! It always looks clean and I love the sleek look in my kitchen.
WHAT YOU’LL NEED
- Chicken Breasts (or boneless chicken thighs)
- Sea Salt
- Black Pepper
- Pesto (try this homemade Basil Walnut Pesto!)
- Greek Yogurt
- Olive Oil (or avocado oil)
- Red Onion
- Zucchini
- Cherry Tomatoes
- Bell Peppers (I used orange and yellow for a rainbow of colors!)
HOW TO MAKE A PESTO CHICKEN SKILLET:
Step 1: Using a very sharp knife, cut chicken breasts in half to form two thin chicken cutlets.
Step 2: In a small bowl, combine the Greek yogurt and pesto.
Step 3: Season the chicken cutlets generously with sea salt and black pepper.
Step 4: Rub each piece of chicken with the creamy pesto sauce, evenly coating.
Step 5: Add olive oil to the skillet and heat over medium heat. Place the chicken into the skillet, and cook for about 8 minutes per side, until golden brown, or until chicken is cooked through.
Step 6: Remove the cooked chicken from the skillet.
Step 7: Increase the heat to medium-high, and add in the vegetables. Stir fry the vegetables for 5-10 minutes, until cooked to taste.
Step 8: Remove the skillet from heat, and nestle the pesto chicken back in to the pan with the vegetables. Top the dish with fresh chopped basil and additional parmesan cheese, if desired. This is also delicious topped with pine nuts or chopped walnuts, to give it some texture!
HOW TO SERVE PESTO CHICKEN & VARIATIONS
This dish makes a delicious light, low-carb meal all on it’s own.
Add it to a larger meal, such as:
- Serve with your favorite pasta or gluten free pasta
- Over a Salad: Instead of using the sauteed veggies, serve this pesto chicken recipe over a summery salad! Layer in greens, tomatoes, cucumbers, red onions, and olives, for a mediterranean style dish.
- Serve with steamed rice or quinoa.
- Keep it low carb by serving it with cauliflower rice or baked spaghetti squash.
- Roast some creamy Perfect Baked Sweet Potatoes to serve on the side!
Pork Chops: This recipe would be equally delicious made with pork chops! Use 4 pork chops, in place of the chicken.
Vegetables: Mix up the veggies based on what you have available! Broccoli, cauliflower, carrots, green beans, and greens like Spinach or kale would be delicious in this skillet!
HOW TO STORE LEFTOVER PESTO CHICKEN
Store leftover pesto chicken in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat to serve.
OTHER PESTO RECIPES
Made by our Sharp Chef Michelle, blogger for Sunkissed Kitchen, who provided us with this yummy recipe made to perfection.
Easy Pesto Chicken Skillet with Vegetables
Ingredients
- 1 1/2 pounds chicken breasts
- sea salt to taste
- black pepper to taste
- 1/4 cup Greek yogurt
- 1/4 cup basil pesto or favorite store bought option
- 1 tablespoon olive oil
- 1 cup cherry tomatoes
- 1 zucchini chopped
- 1 bell pepper chopped (I used yellow and orange)
- 1 cup red onion chopped
Instructions
Using a very sharp knife, cut chicken breasts in half to form two thin chicken cutlets.
In a small bowl, combine the Greek yogurt and pesto.
Season the chicken cutlets generously with sea salt and black pepper.
Rub each piece of chicken with the creamy pesto sauce, evenly coating.
Add olive oil to the skillet and heat over medium heat. Place the chicken into the skillet, and cook for about 8 minutes per side, until golden brown, or until chicken is cooked through.
Increase the heat to medium-high, and add in the vegetables. Stir fry the vegetables for 5-10 minutes, until cooked to taste.
Remove the skillet from heat, and nestle the pesto chicken back in to the pan with the vegetables. Top the dish with fresh chopped basil and additional parmesan cheese, if desired. This is also delicious topped with pine nuts or chopped walnuts, to give it some texture!
