Pesto Chicken with Potatoes
Serves 415 mins prep45 mins cook
A delicious Pesto Chicken dish served with roasted Fingerling potatoes and sautéed spinach. The chicken is seasoned, seared, and topped with homemade pesto, mozzarella cheese, and fresh tomatoes, baked to perfection. Roasted potatoes provide a crispy side dish, making it a complete meal.
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What you need
Instructions
1: Preheat oven to 425°F. 2: Cut Fingerling potatoes in half and season with olive oil, garlic powder, onion powder, salt, and pepper. 3: Spread potatoes evenly on a sheet pan and bake for about 20-25 minutes until they start to become tender and start to brown. 4: Flip and bake for an additional 15-20 minutes. 5: In a pan over medium-low heat, toast pine nuts until slightly brown. 6: In a food processor, combine basil leaves, garlic, pine nuts, olive oil, Parmesan cheese, salt, and pepper, and process until finely chopped and smooth. 7: Slice the mozzarella, tomatoes, and onions and set aside. 8: Season the chicken with salt, pepper, and garlic powder on both sides. 9: In a pan over medium-high heat, add olive oil and butter. 10: Once butter is melted, sear the chicken for about 5 minutes on each side until browned. 11: Remove the chicken from the heat and place it in a pan. 12: Top the chicken with pesto sauce, mozzarella cheese, and tomatoes. 13: Bake the chicken in the oven for 10 minutes at 425°F. 14: Serve with roasted potatoes and sautéed spinach, and garnish with basil and balsamic vinegar glaze.View original recipe