Pesto Mushroom Chicken
This Pesto Mushroom Chicken is a delicious, easy one-pan meal bursting with vibrant basil pesto, tender chicken, and savory mushrooms.
Equipment
- Large Skillet
- Meat Mallet or Rolling Pin
- Baking Dish
- Spatula
- Measuring cups and spoons
Ingredients
- 6 boneless skinless chicken breasts pounded thin if thick
- 1/4 cup butter melted
- 1/2 cup Italian breadcrumbs or regular
- 1/4 cup prepared basil pesto
- 1 teaspoon olive oil
- 8 ounces sliced fresh mushrooms
- 6 slices provolone cheese
Instructions
Prepare the Chicken
- Preheat your oven to 375°F (190°C). Place the boneless skinless chicken breasts between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch using a meat mallet or rolling pin to ensure even cooking.
Set Up Your Breading Station
- Pour the melted butter into one bowl and the Italian breadcrumbs into another. Dip each pounded chicken breast into the melted butter, allowing excess to drip off, then coat with breadcrumbs, pressing gently to adhere.
Sauté the Mushrooms
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté for 5-7 minutes until golden brown and tender. Remove mushrooms from the skillet and set aside.
Cook the Chicken
- In the same skillet, cook the breaded chicken breasts for 4-5 minutes on each side until golden brown. Work in batches if necessary depending on skillet size.
Assemble the Dish
- Place the sautéed mushrooms evenly on top of each cooked chicken breast. Spread a generous dollop of basil pesto over the mushrooms and top each with a slice of provolone cheese.
Bake
- Transfer the skillet or chicken to a baking dish if needed. Bake in the preheated oven for 15-20 minutes until the cheese is melted, bubbly, and the chicken is cooked through.
Notes
- Use pre-packaged cooked chicken to cut down preparation time.
- Try different cheeses like mozzarella or gouda to vary flavor.
- Make it gluten-free by substituting gluten-free breadcrumbs or almond flour.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze extra portions wrapped tightly for meal prep convenience.