Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup red pesto sauce
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- Fresh basil leaves (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Pat chicken breasts dry and season both sides with salt, pepper, garlic powder, onion powder, and Italian herbs.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken for about 3-4 minutes on each side until golden brown. Remove from skillet.
- In the same skillet, reduce heat to medium and combine red pesto sauce and heavy cream. Stir well and cook for 2-3 minutes until heated through.
- Return the seared chicken to the skillet, spooning sauce over each piece and topping with mozzarella cheese.
- Bake in the preheated oven for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C).
- Let rest briefly before garnishing with fresh basil leaves and serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece of chicken with sauce (approximately 200g)
- Calories: 550
- Sugar: 2g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 43g
- Cholesterol: 140mg