Ingredients:

  • 4 (6 oz / 170 g) boneless, skinless chicken breasts
  • 1 tbsp (15 ml) olive oil
  • ½ tsp (3 g) kosher salt
  • ¼ tsp (1 g) cracked black pepper
  • ½ cup (125 g) basil pesto
  • ¼ cup (25 g) grated Parmesan cheese

Instructions:

  1. Pat the chicken breasts completely dry with paper towels and season both sides evenly with salt and pepper.
  2. Heat olive oil in a cast iron skillet over medium-high heat until it shimmers. Sear chicken for 3–4 minutes per side until a golden-brown crust forms.
  3. Preheat oven to 400°F (200°C). Spread a generous layer of pesto over the top of each breast, then sprinkle with Parmesan cheese.
  4. Transfer the skillet to the oven and bake for 8–12 minutes, or until the internal temperature reaches 160°F (71°C).
  5. Remove from oven and let the meat rest on a plate for 5 minutes before serving to allow juices to redistribute.