Almond Pesto Chicken
Indulge in a culinary delight with this Almond Pesto Chicken recipe, where tender chicken breasts are topped with a fragrant almond pesto. Served alongside garlicky, buttery potatoes, this dish offers a harmonious blend of textures and flavors that will leave an everlasting impression.
Prep Time:
30 Minutes
Cook Time:
15 Minutes
Serves:
2 Servings
Category:
Chicken
Ingredients
12 oz. Boneless Skinless Chicken Breasts
12 oz. Fingerling Potatoes
1 Lemon
2 Tbsp. Basil Pesto
2 Tbsp. Lemon Garlic Butter
1/2 oz. Shredded Parmesan Cheese
1/2 oz. Roasted Sliced Almonds
1 1/2 tsp. Minced Garlic and Parsley
1 tsp. Chimichurri Seasoning
1/2 tsp. Garlic Pepper
Preparation
Start the Potatoes
Prick potatoes with a fork all over.
In a microwave-safe bowl, combine potatoes and 2 tsp. water. Cover with a damp paper towel. Microwave covered until tender, 4-6 minutes.
Carefully remove from microwave and drain water.
Add 1 tsp. olive oil and 1/4 tsp. salt. Stir to combine.
Finish the Potatoes
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add microwaved potatoes to hot pan and stir occasionally until golden-brown, 5-6 minutes.
Add minced garlic and parsley and 1/4 tsp. salt. Stir occasionally until garlic is fragrant, 2-3 minutes.
Remove from burner. Stir in butter and chimichurri seasoning until combined. Cover and set aside.
While potatoes cook, continue recipe.
Cook the Chicken
Pat chicken dry and season both sides with garlic pepper and a pinch of salt.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner.
Make Almond Pesto and Finish Dish
Coarsely crush almonds.
In a mixing bowl, combine pesto and almonds.
Halve lemon.
Plate dish as pictured above, topping chicken with almond pesto. Garnish potatoes with cheese and squeeze lemon halves over to taste. Bon appétit!