Description
Copycat Italian trattoria pesto chicken featuring pan-seared chicken in a creamy pesto sauce with sun-dried tomatoes and fresh mozzarella, ready in 30 minutes.
Ingredients
- 2 large boneless, skinless chicken breasts, butterflied and cut into 4 thin cutlets
- ⅓ cup all-purpose flour
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- ¾ cup chicken broth
- ¾ cup heavy cream
- ½ cup prepared basil pesto
- ½ cup grated Parmesan cheese
- ⅓ cup oil-packed sun-dried tomatoes, drained and sliced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon red pepper flakes
- 8 ounces fresh mozzarella cheese, sliced or torn
- ¼ cup fresh basil leaves, torn
- 2 tablespoons toasted pine nuts
- Extra Parmesan for serving
Instructions
- Place chicken cutlets between two pieces of plastic wrap and pound to an even ½-inch thickness. Season both sides with salt, pepper, and Italian seasoning.
- Mix flour with a pinch of salt and pepper in a shallow dish. Dredge each chicken cutlet lightly in the flour mixture, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken cutlets in a single layer, working in batches if necessary to avoid overcrowding.
- Cook chicken for 4-5 minutes per side until golden brown with a nice crust and cooked through to an internal temperature of 165°F. Add butter to the pan when you flip the chicken for extra richness. Transfer cooked chicken to a plate and tent with foil to keep warm.
- In the same skillet, reduce heat to medium and add minced garlic. Sauté for 30-45 seconds until fragrant but not burned, stirring constantly.
- Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let simmer for 1-2 minutes until slightly reduced.
- Reduce heat to medium-low and whisk in heavy cream, pesto, Parmesan cheese, Dijon mustard, and lemon juice. Stir constantly until the cheese melts completely and the sauce becomes smooth and creamy.
- Add sliced sun-dried tomatoes and red pepper flakes to the sauce, stirring to combine. Let the sauce simmer gently for 2-3 minutes until thickened to your desired consistency.
- Return the chicken cutlets to the skillet along with any accumulated juices from the plate. Spoon the creamy pesto sauce over the chicken and let simmer for 1 minute to heat through.
- Top each chicken cutlet with slices of fresh mozzarella cheese and cover the skillet with a lid for 1-2 minutes until the cheese melts. Remove from heat and garnish with torn fresh basil leaves and toasted pine nuts.
Notes
- Use chicken thighs instead of breasts for richer, more flavorful meat that stays juicy.
- Replace heavy cream with half-and-half or a mixture of milk and Greek yogurt for a lighter sauce.
- Swap sun-dried tomatoes for roasted red peppers or cherry tomatoes for different flavor profiles.
- Try burrata cheese instead of mozzarella for an ultra-creamy, luxurious topping.
- Add sautéed mushrooms or wilted spinach to the sauce for extra vegetables.
- Use homemade pesto instead of store-bought for the freshest, most vibrant basil flavor.
- Pound chicken to even thickness so all pieces cook at the same rate and reach 165°F simultaneously.
- Let the pan get properly hot before adding chicken so it develops a golden crust instead of steaming.
- Scrape up the browned bits from the pan when adding broth as they add incredible depth of flavor to the sauce.
- Use oil-packed sun-dried tomatoes rather than dry-packed for better texture and richer taste.
- Toast pine nuts in a dry skillet for 2-3 minutes until golden for enhanced nutty flavor and crunch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over medium-low heat, adding a splash of liquid to refresh the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Italian