Pesto Mushroom Chicken

If you’re on the hunt for a dish that combines rich flavors with a comforting feel, look no further than Pesto Mushroom Chicken. This recipe elevates simple chicken breasts into a gourmet meal with minimal effort. The succulent chicken is enhanced by the earthy notes of mushrooms and the vibrant kick of basil pesto, all topped with gooey provolone cheese. It’s perfect for a weeknight dinner or a special occasion. Plus, it’s easy to customize, allowing you to make it your own!

Why This Recipe Works

Pesto Mushroom Chicken is a harmonious blend of flavors and textures. The chicken is pounded thin to ensure it cooks evenly and absorbs the flavors of the pesto and mushrooms. The melted butter mixed with breadcrumbs creates a crispy topping that contrasts beautifully with the tender chicken. Using fresh mushrooms adds a delightful umami flavor, while the provolone cheese melts perfectly over the top, creating a luscious finish. This dish is not only delicious but also visually stunning, making it a great choice for entertaining.

Ingredient Rundown

• Boneless skinless chicken breasts: Using six chicken breasts, pounded thin helps them cook quickly and evenly.
• Butter: A quarter cup of melted butter adds richness and helps the breadcrumbs crisp up beautifully.
• Italian breadcrumbs: Half a cup of breadcrumbs provides a crunchy topping; feel free to use regular breadcrumbs if that’s what you have on hand.
• Basil pesto: A quarter cup of prepared pesto brings a burst of fresh basil flavor that elevates the entire dish.
• Olive oil: One teaspoon of olive oil is used to sauté the mushrooms, enhancing their natural flavor.
• Sliced fresh mushrooms: Eight ounces of mushrooms add moisture and depth to the dish.
• Provolone cheese: Six slices of provolone melt beautifully over the chicken, adding a creamy, savory layer.

What You’ll Need (Gear)

• Meat mallet: To pound the chicken breasts to an even thickness.
• Large skillet: For sautéing the mushrooms and browning the chicken.
• Baking dish: To assemble and bake the chicken once it’s topped with all the delicious ingredients.
• Whisk: For mixing the melted butter with the breadcrumbs.

Pesto Mushroom Chicken: How It’s Done

Step 1: Prepare the Chicken

Start by preheating your oven to 375°F (190°C). Take the boneless skinless chicken breasts and place them between two sheets of plastic wrap. Use a meat mallet to pound them to about 1/2 inch thick, ensuring they cook evenly.

Step 2: Sauté the Mushrooms

In a large skillet, heat the teaspoon of olive oil over medium heat. Add the sliced fresh mushrooms and sauté for about 5-7 minutes, or until they are softened and lightly browned. Remove them from the skillet and set aside.

Step 3: Assemble the Chicken

In a bowl, combine the melted butter and Italian breadcrumbs. Mix until the breadcrumbs are evenly coated. In a baking dish, place the pounded chicken breasts side by side. Spread a generous tablespoon of basil pesto on each piece of chicken, followed by an even distribution of the sautéed mushrooms. Top each chicken breast with a slice of provolone cheese.

Step 4: Add Breadcrumbs

Sprinkle the breadcrumb mixture over the top of the cheese, ensuring each piece is well coated. This will give the chicken a lovely crunchy texture once it’s baked.

Step 5: Bake

Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly and golden brown. The internal temperature of the chicken should reach 165°F (74°C).

Step 6: Serve

Once baked, remove the dish from the oven and let it rest for a few minutes. Serve your Pesto Mushroom Chicken hot, garnished with fresh basil or parsley if desired.

How to Make It Lighter

If you’re looking to lighten up this dish without sacrificing flavor, consider the following options:

• Use skinless chicken thighs instead of breasts for a juicier option.
• Replace half of the butter with olive oil to reduce saturated fat.
• Opt for whole wheat breadcrumbs for added fiber.
• Top with a lighter cheese option, such as mozzarella or a reduced-fat cheese.

Mistakes That Ruin Pesto Mushroom Chicken

• Not pounding the chicken thin enough can lead to uneven cooking.
• Overcrowding the pan when sautéing mushrooms will steam them instead of browning, resulting in a less flavorful dish.
• Skipping the resting time after baking can result in juicy chicken losing its moisture.
• Using stale breadcrumbs will yield a less crispy topping.

Leftovers & Meal Prep

Pesto Mushroom Chicken is perfect for meal prep! Here are some tips for storing and enjoying leftovers:

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven or microwave, though the oven will help retain the crispiness of the breadcrumbs.

• Consider slicing the chicken and adding it to salads or wraps for a quick lunch.
• Use leftovers to top a pizza or pasta dish for a delicious twist.
• Freeze any extra portions in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.

Pesto Mushroom Chicken FAQs

Can I use store-bought pesto?

Absolutely! Store-bought pesto is a great time-saver and still provides all the delicious flavor you need for this dish.

Can I make this dish ahead of time?

You can prepare the chicken and assemble it in the baking dish up to a day in advance. Cover tightly and refrigerate until ready to bake.

What can I serve with Pesto Mushroom Chicken?

For a complete meal, serve it alongside roasted vegetables, a fresh salad, or over a bed of pasta or rice to soak up all the delicious flavors.

Can I use other types of cheese?

Yes! Feel free to substitute provolone with mozzarella, gouda, or even feta for a different flavor profile.

Save & Share

If you enjoyed this Pesto Mushroom Chicken recipe, be sure to save it for later! Share it on your social media or with friends and family. Everyone will appreciate a flavorful and easy dinner option that is as satisfying as it is delicious.

Enjoy every bite of your Pesto Mushroom Chicken, and happy cooking!