My three boys have been at Lego camp every afternoon this week, which gave me quiet time to create some new recipes for the blog. This Pesto Chicken Skillet is a perfect summer dinner: juicy chicken tossed in basil pesto, caramelized cherry tomatoes, sliced zucchini, fresh mozzarella, and a crunchy panko topping. If you’re growing herbs or vegetables at home, this dish is a great way to showcase them.
One of the best parts is the melted mozzarella—those little cheese strings are pure joy. Fresh mozzarella pearls become soft and gooey when warmed, adding a delightful stretchiness to each forkful.
A large cast iron skillet works wonderfully for this recipe. Start by searing the pesto-coated chicken and halved cherry tomatoes on the stovetop to develop color and flavor. Then transfer the skillet to the oven so the chicken finishes cooking and the tomatoes become sweet and bubbly. Those roasted tomatoes add a lot of depth to the dish.
After the initial bake, briefly remove the skillet to add sliced zucchini and mozzarella pearls, then sprinkle with a panko mixture for crunch. If you prefer a different cheese or extra mozzarella, feel free to adjust—this is an easy recipe to customize. Return the skillet to the oven until the topping is golden and the zucchini is just tender.
The result is fresh, light, and full of flavor—an ideal summer meal that comes together without fuss. Serve hot, garnish with fresh basil, and enjoy.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can’t get enough?
Subscribe to receive recipes by email and follow along on social media to catch new posts and photos.
Pesto Chicken Skillet
5 from 2 reviews
- Author: Julie
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 4 servings
- Category: Main Dish
- Method: Bake
- Cuisine: Italian
Description
This Pesto Chicken Skillet is a summer-ready meal featuring caramelized cherry tomatoes, zucchini, fresh basil, and a crispy panko topping.
Ingredients
Scale
- 1 tablespoon oil (I used avocado oil)
- 1 tablespoon butter
- 1 1/2 pounds chicken tenderloins
- 1/4 cup prepared basil pesto
- Salt and pepper
- 1 cup grape tomatoes, halved (plus additional oil, salt and pepper as needed)
- 1 zucchini, halved and sliced
- 4 ounces fresh mozzarella pearls
- 1 cup panko bread crumbs
- 1/2 teaspoon Italian seasoning blend
- 1 tablespoon butter (for panko)
- Fresh basil to garnish
Instructions
- Preheat oven to 350°F (175°C).
- Heat a large (12-inch) oven-safe skillet over medium-high heat. Add oil and butter to the skillet.
- In a large bowl, toss the chicken with the basil pesto. Season with salt and freshly ground pepper.
- When the pan is hot, arrange the chicken in an even layer and cook 2–3 minutes. Flip the tenderloins. Toss the halved tomatoes in a little oil, season with salt and pepper, and tuck them between the chicken pieces. Cook another 2–3 minutes.
- Transfer the skillet to the preheated oven and bake for 15 minutes.
- Meanwhile, mix the panko with melted butter, Italian seasoning, and a pinch of salt and pepper in a small bowl. Set aside.
- Remove the skillet from the oven, add the zucchini slices and mozzarella pearls, then sprinkle the panko mixture over the top. Return the skillet to the oven and bake an additional 15 minutes, or until the topping is golden and the zucchini is tender.
Nutrition
- Serving Size: 1 serving
- Calories: 644
- Sugar: 3.9g
- Sodium: 818mg
- Fat: 31g
- Saturated Fat: 11g
- Unsaturated Fat: 17.6g
- Trans Fat: 0.3g
- Carbohydrates: 24g
- Fiber: 2.5g
- Protein: 64g
- Cholesterol: 182mg