Chicken Pesto Genovese - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Chicken Pesto Genovese - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

🇮🇹 Easy Weeknight Pesto Chicken - One-Pan, 35 Mins!

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Chicken Pesto Genovese

A one pan, 35 minute, pesto, tomato and cheese chicken recipe you need in your life!

A one pan, 35 minute, pesto, tomato and cheese chicken recipe you need in your life!

Who doesn’t adore pesto, right? Originating from Genoa, Italy, Pesto Genovese is a vibrant green sauce bursting with flavour. Made using fresh basil leaves, pine nuts, garlic, olive oil, and Parmigiano Reggiano, it offers a delightful symphony of tastes. You will have left over, so enjoy it in other recipes too. This uncooked sauce brings a burst of freshness to pasta dishes, but its versatility knows no bounds, enhancing bruschetta, sandwiches, and dips. I made this the Traditional way, using a mortar and pestle, which gives it a creamier texture without destroying the goodness and vitamins from machine friction.

But if you’re short on time, then of course you can use a blender or even buy it.

This recipes a one pan wonder, you will love it! The sauce is made using fresh cherry tomatoes, onion, garlic and a little white wine. The chicken thighs are coated with pesto, topped with mozzarella slices, and broiled until melted. An explosion of delicious Italian flavours, deliciousness awaits all in one pan, enjoy!

Ingredients

2 large chicken thighs
1 tbsp all purpose (plain flour)
2 tbsp pesto (see my recipe or buy it) 4 slices of mozzarella cheese Salt and Pepper 1 tbsp olive oil
½ brown onion (sliced thinly) 1 punnet cherry tomatoes (8oz - 230g) 2 garlic cloves 3/4 cup of white wine (see alternatives) 1 oz - 30g Parmesan cheese
For pesto if making
2 cups - 2.5oz - 75g fresh basil leaves
3 garlic cloves
1¾ oz - 55g (⅓ cup) pinenuts
½ cup Parmigiana Reggiano cheese
½ cup olive oil
Salt (Ideally flaky salt)

Steps

For the pesto
Step 1
Add the garlic and some flaky salt and crush into a paste using mortar and pestle. Then add the pine nuts a little at a time and continue crushing by rotating pestle. Then add the basil leaves. Add the finely grated Parmesan. Finish by slowly pouring a thin strand of olive oil. The end result should be thick and creamy pesto.
Step 2
Season the chicken thighs with salt and pepper on both sides. Coat in flour.
Step 3
Heat butter and olive oil in a large frying pan over medium-high heat. Add the chicken thighs and cook until golden brown on both sides and cooked through, about 6-7 minutes per side. Set chicken aside.
Step 4
Meanwhile Cut all the cherry tomatoes in half and slice the onion finely.
Step 5
Add the sliced onion and grated garlic to the frying pan followed by the tomatoes. Cook a couple minutes.
Step 6
Deglaze the pan with the white wine and reduce by half.
Step 7
For the chicken, add one tbsp of pesto, spread on each chicken thigh and return to pan.
Step 8
Cut four slices of mozzarella cheese and place two slices over each thigh, or enough to cover the whole thigh.
Step 9
Place under broiler (grill) until cheese has melted and cooked to your liking. Serve immediately placed over the tomatoes and pan juices. Garnish with fresh basil leaves.

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