Cast Iron Skillet Sun Dried Tomato Pesto Chicken
Seared chicken breasts baked with sun-dried tomato pesto, mozzarella, and tomatoes.
"Golden, cheesy, and bursting with flavor — this sun dried tomato pesto chicken is a cast iron masterpiece." - Alexia
Ingredients
- 4 skinless boneless thick-cut chicken breasts
- 8 thick slices whole milk buffalo mozzarella
- 1 jar Pastene sun dried tomato pesto
- 1/4 cup extra virgin olive oil
- 1 bunch fresh basil (chopped)
- 12 grape tomatoes (halved)
- Garlic salt (to taste)
- Garlic powder (to taste)
- Cracked black pepper (to taste)
- Sea salt (to taste)
Instructions
Prepare the Chicken
Wash and pat dry the chicken breasts. Season both sides generously with garlic salt, garlic powder, and cracked black pepper. Drizzle with olive oil.
Sear in Cast Iron
Preheat a cast iron skillet until very hot. Sear each chicken breast for 4–5 minutes per side until golden brown. The chicken will not be fully cooked yet.
Preheat Oven and Layer
Preheat your oven to 400°F. Spread a thick layer of Pastene sun dried tomato pesto over each chicken breast. Top with fresh mozzarella slices and halved grape tomatoes.
Season and Bake
Season with sea salt and pepper, sprinkle with chopped basil, and drizzle with olive oil. Transfer the skillet to the oven and bake for 18 minutes until the cheese is melted and bubbly.
Finish and Serve
Remove from the oven, spoon some of the pan juices over the chicken, and garnish with more basil before serving. Enjoy!