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Pesto Chicken, Tomato, and Corn Skillet Recipe

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3.9 from 9 reviews

This Pesto Chicken Tomato and Corn Skillet is a quick and flavorful one-pan meal perfect for weeknights. Tender bite-sized chicken pieces are seared and combined with sweet corn, juicy cherry tomatoes, and aromatic shallots, all coated in vibrant pesto sauce. Fresh mozzarella melts into the mixture, creating a creamy, savory finish, while fresh basil adds a burst of herbaceous brightness. Ready in just 25 minutes, this dish balances simple ingredients and bold flavors effortlessly.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • Salt and freshly ground black pepper to taste

Vegetables and Aromatics

  • 1/2 cup finely diced shallot
  • 1 teaspoon grated garlic (1-2 cloves depending on size)
  • 2 ears of corn or 1 cup frozen defrosted corn
  • 1 1/2 cups cherry tomatoes

Sauce and Cheese

  • 1/4 cup pesto
  • 1/2 cup mini fresh mozzarella balls
  • 1 tablespoon chopped fresh basil

Instructions

  1. Heat oil and sear chicken: Warm a tablespoon of olive oil in a large skillet over medium-high heat. Once hot, swirl the oil to coat the pan evenly. Add the chicken pieces in a single layer and season with salt and pepper. Let cook undisturbed for about 4 minutes until the chicken bottoms are golden brown and seared.
  2. Cook chicken through: Toss the chicken pieces and continue cooking, stirring occasionally, until the chicken is no longer pink inside. Once cooked, remove the chicken from the skillet and set aside on a plate.
  3. Sauté vegetables and aromatics: Add a little more olive oil to the skillet if needed. Add the diced shallots, cherry tomatoes, corn, and season with salt and pepper. Sauté for approximately 4 minutes until the vegetables start to soften. Then add the grated garlic and continue to sauté until the tomatoes soften further and their skins begin to break down.
  4. Combine chicken with pesto and cheese: Return the cooked chicken to the skillet and stir in the pesto until everything is evenly coated. Scatter the mini mozzarella balls on top and cover the skillet with a lid. Reduce the heat to low and let the cheese melt and the dish heat through for about 2-3 minutes.
  5. Serve and garnish: Remove the skillet from heat and sprinkle chopped fresh basil over the top. Serve warm directly from the skillet for a fresh, flavorful meal.

Notes

  • Use fresh corn on the cob for best sweetness, but frozen corn works well too.
  • Adjust garlic quantity based on your preference for more or less pungency.
  • For a vegetarian version, substitute chicken with firm tofu or additional vegetables.
  • Leftovers can be refrigerated in an airtight container for up to 2 days.
  • The dish can be served with crusty bread or over your choice of rice or pasta for a complete meal.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Low Salt

Find it online: https://iamstarved.com/pesto-chicken-tomato-and-corn-skillet-recipe/