Pesto Chicken


  • 2 chicken breasts, sliced in half so you have 4 thin pieces
  • 4 oz cherry or grape tomatoes, sliced in half
  • 3 tbsp butter, divided
  • 3-4 garlic cloves, minced
  • 1/4 lemon, or 1/2 small lemon
  • 4 tbsp pesto
  • 4 slices provolone cheese
  • 1/2 cup shredded mozzarella
  • salt & pepper

Preheat oven to 400 degrees. Line a baking sheet with foil and set aside.

In a pan on medium heat, add 1 tbsp butter, about 1 clove of the chopped garlic, and a squeeze of lemon juice. Add the tomatoes to the pan and cook until soft, season with a little salt and pepper, and set aside. 

Season your chicken with salt and pepper and add rest of the butter, garlic, and lemon juice to the pan. Divide the butter ingredients if you can't fit all 4 pieces at once. Cook on medium heat until both sides of the chicken are golden brown. 

Set all 4 pieces of chicken on the lined baking sheet. Top with a provolone slice, then a layer of pesto, then tomatoes, and top with shredded mozzarella. 

Place the baking sheet in the oven, uncovered, for 10-15 minutes until the cheese is melted and chicken is cooked through. Serve immediately.