Pesto Mushroom Chicken
This Pesto Mushroom Chicken is a flavorful delight! Tender chicken breasts are topped with savory mushrooms, basil pesto, and melted provolone cheese.
Servings: 6 servings
Ingredients
Ingredients
- 6 each Boneless skinless chicken breasts pounded thin
- 1/4 cup Butter melted
- 1/2 cup Italian breadcrumbs
- 1/4 cup Basil pesto prepared
- 1 teaspoon Olive oil for sautéing mushrooms
- 8 ounces Sliced fresh mushrooms
- 6 slices Provolone cheese for topping
Instructions
Instructions
- Step 1: Prepare the Chicken - Preheat your oven to 375°F (190°C). Pound the chicken breasts to about 1/2 inch thick.
- Step 2: Sauté the Mushrooms - Heat olive oil in a large skillet over medium heat. Sauté the mushrooms for 5-7 minutes until softened and lightly browned. Remove and set aside.
- Step 3: Assemble the Chicken - In a bowl, mix melted butter with breadcrumbs. Place chicken in a baking dish, spread pesto on each piece, top with mushrooms, and cheese.
- Step 4: Add Breadcrumbs - Sprinkle the breadcrumb mixture over the cheese, ensuring it's well coated.
- Step 5: Bake - Bake for 25-30 minutes until the chicken is cooked through and cheese is bubbly and golden brown.
- Step 6: Serve - Let the dish rest, then serve hot, garnished with fresh basil or parsley if desired.
Equipment
- Meat Mallet
- Large Skillet
- Baking Dish
- Whisk
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the oven for best texture.
- Freeze extra portions for up to 3 months.