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Chicken Margherita Skillet

Servings: 6

Ingredients

  • 1-1/2 lbs boneless skinless chicken breasts pounded to an even thickness
  • sea salt and fresh ground black pepper to taste, about 1/4 teaspoon each
  • 2 tsps dried basil
  • 2 Tbsps clarified butter or ghee
  • 2 Tbsps gluten-free flour or Arrowroot powder
  • 3 fresh garlic cloves minced
  • 1 cup low sodium chicken bone broth
  • 1/3 cup homemade pesto sauce
  • 1- pint cherry tomatoes halved
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup shredded parmesan cheese
  • fresh basil leaves to garnish

Instructions

  • Preheat your oven to 375 degrees f.
  • Start with uniform breasts. Trim fat, pound the thicker parts with a mallet if needed to create uniform – ish pieces of chicken. Do not over-pound the chicken, then it cooks too fast, which will dry it out.
  • Season your chicken with dried basil, sea salt, and pepper. Using your hands, rub seasonings in on all sides of the chicken.
  • Melt the butter or ghee in a large oven-proof skillet over medium heat.
  • Add chicken and sear on each side until golden, 5-6 minutes. Set aside on a plate.
  • In a small bowl whisk the stock and flour together, until flour is fully dissolved.
  • In your same preheated skillet, sauté the garlic for 1 minute, until fragrant.
  • Add in the stock/flour mixture and simmer until the sauce starts to thicken, 3-4 minutes. Stir in your pesto sauce.
  • Return the chicken back into the skillet and spoon sauce on top.
  • Add cherry tomatoes and sprinkle with mozzarella and parmesan cheese as shown in the photos.
  • Bake for 12-15 minutes, or until chicken is cooked through and cheese is melty and bubbly.
  • Garnish with fresh basil leaves before serving.
  • Enjoy!