Skillet Creamy Pesto Chicken Caprese
Recipe - Eagan
Skillet Creamy Pesto Chicken Caprese
Prep Time10 Minutes
Servings6
Cook Time30 Minutes
Ingredients
1 1/2 pounds boneless, skinless chicken breasts (6 small or 3 large cut in half lengthwise for thinner pieces)
2 tablespoons olive oil (amount divided in recipe steps below)
12 ounces cherry tomatoes
1 jar (14.5 ounces) Prego® Creamy Parmesan Pesto Sauce
4 ounces baby spinach (about 4 cups)
4 ounces fresh whole milk mozzarella cheese, thinly sliced
1/4 cup grated Parmesan cheese
Directions
- Season the chicken with salt and pepper. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until well browned on both sides (make sure that the skillet is hot before adding the chicken to prevent sticking). Remove the chicken from the skillet.
- Reduce the heat to medium. Add the remaining 1 tablespoon oil and tomatoes. Cook for 5 minutes or until the tomatoes soften and begin to blister. Season with salt and pepper.
- Add the sauce and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Add the spinach and cook until wilted.
- Return the chicken to the skillet and cook until done. Top with the mozzarella cheese. Cover and cook until melted. Sprinkle with the Parmesan cheese and fresh basil before serving and serve with hot cooked pasta, if desired.
To brown the mozzarella cheese topping, broil for 3 minutes (must use an oven-safe skillet).
10 minutes
Prep Time
30 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Essential Everyday Boneless Chicken Breast, 3 Pound
$9.99$3.33/lb
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$9.29$0.55/fl oz
Bushel Boy On The Vine Cherry Tomatoes, 12 Ounce
$6.99$0.58/oz
Prego® Creamy Parmesan Pesto Pasta Sauce, 14.5 Ounce
$2.59$0.18/oz
Dole Baby Spinach, 5 Ounce
$3.49$0.70/oz
BelGioioso Cheese, Fresh Mozzarella, 8 Ounce
$3.99 was $4.99$0.50/oz
Kraft Cheese, Parmesan, Grated, 8 Ounce
$4.99 was $5.49$0.62/oz
Directions
- Season the chicken with salt and pepper. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until well browned on both sides (make sure that the skillet is hot before adding the chicken to prevent sticking). Remove the chicken from the skillet.
- Reduce the heat to medium. Add the remaining 1 tablespoon oil and tomatoes. Cook for 5 minutes or until the tomatoes soften and begin to blister. Season with salt and pepper.
- Add the sauce and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Add the spinach and cook until wilted.
- Return the chicken to the skillet and cook until done. Top with the mozzarella cheese. Cover and cook until melted. Sprinkle with the Parmesan cheese and fresh basil before serving and serve with hot cooked pasta, if desired.
To brown the mozzarella cheese topping, broil for 3 minutes (must use an oven-safe skillet).