Cheesy Pesto Chicken with Baby Heirloom Tomatoes (Gluten Free)
Combined with caramelized heirloom tomatoes, garlic, stringy melted mozzarella, and sharp parmesan, this Cheesy Pesto Chicken dish is pretty near perfect in my opinion!
Equipment
- 1 cast iron or skillet 12"
Ingredients
- 3-4 chicken breasts
- Salt and pepper
- 2½ tbsp olive oil, divided extra virgin
- 8-10 oz. baby heirloom or cherry tomatoes
- 4-5 large cloves garlic, minced
- 3-4 tbsp Cucina and Amore Pesto Alla Genovese or homemade pesto or other gf store bought brand
- 6-8 slices whole milk low moisture mozzarella cheese
- ⅛ cup parmesan, finely grated plus more to top for serving
Instructions
- Preheat the oven to 400 degrees F.
- To a large cast iron or skillet add 1 ½ tablespoons of the olive oil. Heat over medium high heat.
- On one side of the skillet, to the olive oil, add the garlic and sauté until just aromatic. Remove to a plate.
- Add the chicken breasts to the skillet. Brown one the first side for about 1½-2 minutes before turning to brown on the second side. Spread half of the pesto on the chicken. Drizzle with the remaining olive oil. Add the tomatoes to the skillet.
- Bake for 10 minutes. Remove from the oven and add the sauteed garlic. Bake for 9-12 minutes more or until the chicken is 162, when checked with a digital thermometer.
- Remove the tomatoes to a plate. Add the remaining pesto to the top of the chicken. Add some of the garlic from the pan to the top of the chicken and tuck the remaining garlic pieces under the chicken.
- Add slices of cheese to the tops of the each piece of chicken. Sprinkle parmesan across the top of each piece.
- Broil for 2-4 minutes until just golden. Remove from the oven.
- Add the tomatoes back to the skillet before plating.
