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!