Pan-Seared Chicken with Basil Pesto and Cherry Tomatoes
Juicy pan-seared chicken breasts topped with homemade basil pesto and blistered cherry tomatoes for a vibrant and fresh dinner. This italian-inspired chicken ready in about 30 minutes blends teaspoon salt, teaspoon black pepper, tablespoons olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 410 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 ounces each) boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 1 pint, halved cherry tomatoes
- 2 cups packed fresh basil leaves
- 1/4 cup, toasted pine nuts
- 2 garlic cloves
- 1/3 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1/3 cup extra virgin olive oil
Instructions
- Step 1: Season 4 boneless skinless chicken breasts evenly with 1 teaspoon salt and 1/2 teaspoon black pepper on both sides.
- Step 2: Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and keep warm.
- Step 3: In a food processor, combine 2 cups packed fresh basil leaves, 1/4 cup toasted pine nuts, 2 garlic cloves, 1/3 cup grated Parmesan cheese, and 1 tablespoon lemon juice. Pulse while slowly drizzling in 1/3 cup extra virgin olive oil until smooth and emulsified.
- Step 4: In the same skillet, add halved 1 pint cherry tomatoes and sauté over medium heat for 3-4 minutes until they start to blister and soften.
- Step 5: Plate the chicken breasts, spoon generous dollops of basil pesto over each, and top with the blistered cherry tomatoes. Serve immediately with crusty bread or a side salad.
Frequently asked questions
How long does Pan-Seared Chicken with Basil Pesto and Cherry Tomatoes take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Chicken with Basil Pesto and Cherry Tomatoes?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Chicken with Basil Pesto and Cherry Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Chicken with Basil Pesto and Cherry Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Chicken with Basil Pesto and Cherry Tomatoes?
Italian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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