Pesto Chicken Tomato Skillet

Pesto Chicken Tomato Skillet

This recipe is a quick and flavorful one-pan meal that’s perfect for busy weeknights.

Ingredients:

• 1 tablespoon olive oil




• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces




• Salt and freshly ground black pepper to taste




• 1/2 cup chopped red onion
• 2 cloves garlic, minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/2 cup sun-dried tomatoes (optional)
• 1/3 cup pesto (homemade or store-bought)
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh basil (optional)

Cooking Guide:

1. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Add chicken to the pan and cook until golden brown and cooked through, about 5-7 minutes per side. Remove chicken from the pan and set aside.
2. Add red onion to the pan and cook until softened, about 3 minutes. Add garlic and cook for another minute, until fragrant.
3. Stir in diced tomatoes and sun-dried tomatoes (if using). Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
4. Add pesto and stir to combine. Let it simmer for another minute or two.
5. Return cooked chicken to the pan and stir to coat in the sauce.
6. Reduce heat to low and stir in feta cheese. Garnish with fresh basil (if using) and serve immediately.

Tips:

• For a thicker sauce, mash some of the diced tomatoes with a fork before adding them to the pan.
• If you don’t have sun-dried tomatoes, you can substitute with 1/2 teaspoon dried oregano.
• You can use any type of pesto you like, such as Genovese pesto or a roasted red pepper pesto.
• Serve this dish over rice, quinoa, or pasta. You can also add a side of roasted vegetables for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat.