Roasted Red Pepper Basil Pesto Chicken
A flavorful chicken dish featuring roasted red pepper pesto, fresh basil, and lime juice, perfect for quick weeknight dinners or special occasions.
Equipment
- large skillet
- Blender or Food Processor
- meat thermometer
- cutting board
- knife
Ingredients
- 1 lb Boneless, skinless chicken breasts Lean protein serving as the main ingredient.
- 3 tablespoons Olive oil Used for sautéing the chicken.
- 1/2 cup Roasted red pepper pesto The star of the dish, providing smoky sweetness.
- 2 cloves Garlic, minced Adds depth and aroma.
- 1/4 teaspoon Black pepper Enhances overall taste.
- 1/4 cup Chicken broth Adds moisture and flavor; can substitute with vegetable broth.
- 1/4 cup Fresh basil, chopped Adds freshness and garnishes the dish.
- 1/4 teaspoon Oregano Brings an aromatic touch.
- 1 Juice of Lime Brightens the dish and balances richness.
Instructions
- Rinse the chicken breasts under cold water and pat dry with paper towels. Season lightly with salt, black pepper, and oregano.
- If making homemade pesto, blend roasted red peppers, fresh basil, garlic, olive oil, and a pinch of salt until smooth. Set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the seasoned chicken breasts to the skillet in a single layer. Cook for about 5-7 minutes without moving them to achieve a golden brown crust.
- Flip the chicken and cook for an additional 5-7 minutes until fully cooked through. Check for doneness with a meat thermometer (165°F or 75°C).
- Pour in the chicken broth and bring to a gentle simmer. Stir in the roasted red pepper pesto and lime juice, cooking for an additional 2 minutes until heated through.
- Serve the chicken garnished with fresh chopped basil.
Notes
This dish is versatile; feel free to experiment with different cooking methods or ingredient substitutions.