Pesto Chicken with Burst Tomatoes
Take a piece of Olive Garden home with you with my copycat Chicken Margherita recipe! All the flavors you love with perfectly cooked chicken, mozzarella cheese, zesty pesto and juicy tomatoes. In less than 30 minutes you will love this healthy dish!
Checkout these most recent recipes on the blog:
- Baked Honey Garlic Pork Chops
- Keto Pumpkin Bars with Cream Cheese Frosting
- Honey Garlic Chicken Wings
- Pumpkin Pie Chia Pudding
- Keto Asian Chopped Salad
- Crispy Baked Chicken Legs
- Shirred Eggs
Checkout these Keto friendly chicken recipes:
- Italian Stuffed Chicken Breast
- Tex mex Chicken and Veggies
- 30 minute Chicken Marsala
- Keto Chicken Milanese
I hope you enjoy this Pesto Chicken and Burst Tomatoes recipe. Here at Low Carb with Jennifer we aim to deliver family friendly low carb and keto recipes that are easy to make with ingredients found in most grocery stores. No crazy ingredients here! If you are interested in more keto friendly recipes, I have a cookbook that is now available for pre-order! You can find that here: Jenniferbanz.com/ketocookbook
Pesto Chicken and Burst Tomatoes
Ingredients
- 4 Boneless Skinless Chicken Breast Cutlets (about 1 1/2 pounds)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 2 Tablespoons avocado oil
- 4 Tablespoons Prepared Pesto
- 10 Ounces Cherry Tomatoes
- 1 Cup Shredded Mozzarella Cheese
- fresh basil, for garnish
Instructions
- Place your chicken cutlets on dish and season each side with Italian seasoning, salt and pepper.
- Heat the oil in a heavy bottom skillet over medium-high heat. Brown the chicken in the hot skillet on each side and continue cooking until internal temperature reaches 165F using an internal meat thermometer. Remove from the heat.
- Pre-heat the oven to hi broil. Spread 1 tablespoon of pesto on top of each of your chicken cutlets. Sprinkle the mozzarella cheese evenly on top of each chicken breast and arrange the tomatoes around the chicken in the skillet.
- Place the pan under the broiler until the cheese is bubbly, about 3 to 5 minutes. Makes 4 servings.
This was easy, and we had all the ingredients on hand. It turned out flavorful. Watch the time under the broiler so you don’t burn your cheese. We served with roasted cabbage slices. It would be good with mushrooms or asparagus too.
I made this last night and it was so good! I did make homemade pesto but I’m sure it is delicious either way. Thank you!