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Cast Iron Skillet Sun-Dried Tomato Pesto Chicken


4 skinless boneless thick cut chicken breasts
garlic salt to taste
freshly ground black pepper to taste
garlic powder to taste
1 7 oz jar Pastene Sun Dried Tomato Pesto
8 thick slices of whole milk buffalo mozzarella
12 grape tomatoes cut in half
¼ cup Pastene Extra Virgin Olive Oil
1 bunch fresh basil, chopped
sea salt to taste


  • Wash the chicken breasts and pat dry.
  • On a sheet of foil, season both sides of each chicken breast to taste with garlic salt, garlic powder and cracked black pepper.
  • Drizzle the extra virgin olive oil over the chicken.
  • Heat the skillet on medium high.
  • Sear the chicken until golden brown, 4 to 5 minutes each side and set aside.
  • Preheat the oven to 400º F.
  • Spread on a thick coat of Pastene sun dried tomato pesto on top of each chicken breast. 
  • Next, add 2 slices of fresh mozzarella and 3 halved grape tomatoes to each breast. Season to taste with sea salt and pepper.
  • Add chopped basil and drizzle with extra virgin olive oil. Bake the skillet in the oven for 18 minutes.
  • Season with the juices in the skillet and serve.

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by: ALEXIA “U Had Me at Kitchen”

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