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Pesto Chicken Skillet Supper

Ree Drummond's Pesto Chicken Skillet Supper, as seen on The Pioneer Woman, Season 19.
Cook Time
16 min
Yields
4 servings

This one-skillet pesto chicken dish is a great weeknight meal for the family. Sautéed chicken and vegetables in a pesto cream sauce.

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ingredients

2
boneless, skinless chicken breasts, cut into ½-inch cubes
Kosher salt and freshly ground black pepper
2
tbsp olive oil
1
small red onion, thinly sliced
1
large zucchini, halved and sliced into ¼-inch half-moons
1
large summer squash, halved and sliced into ¼-inch half-moons
2
cups chopped kale
½
cup yellow cherry tomatoes, halved
½
cup red grape tomatoes, halved
2
ear corn, shucked and kernels removed
2
cloves garlic, minced
¼
cup store-bought basil pesto
¼
cup heavy cream
Juice of ½ lemon
1 5-oz
Parmesan wedge, grated
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directions

Step 1

Heat a large skillet over medium-high heat.

Step 2

Season the chicken with salt and pepper. Add the olive oil to the skillet, throw in the chicken and brown on all sides, 4 to 5 minutes. Remove and reserve.

Step 3

Add the onions, zucchini and squash and cook, stirring occasionally, for 2 to 3 minutes. Move those vegetables to the edges of the skillet and add the kale, tomatoes, corn and garlic. Cook, stirring occasionally, until the kale turns bright green, an additional, 1 to 2 minutes.

Step 4

In a small bowl, stir together the pesto and cream.

Step 5

Return the chicken to the skillet along with any juices. Add the pesto cream and reduce the heat to medium. Cook, stirring, for an additional 1 to 2 minutes. Remove from the heat and stir in the lemon juice and grated Parmesan. Enjoy.

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