Pan Seared Chicken w/Pistachio Pesto

Got an easy (and healthy) one-pan dinner for you with chicken and pesto... but with a slight twist. If you're a pesto lover you know that pine nuts are traditionally used in pesto making. If you're a pistachio lover (like me) you'll love swapping out the pine nuts for pistachios. I actually love those buttery, little pine nuts. But using pistachios put a whole new life into this pesto. So let's make some pan seared chicken w/pistachio pesto.

What is pesto?

Pesto is a delicious concoction where you blend fresh basil leaves, lemon, garlic, parmesan cheese, olive oil, salt and (normally) pine nuts. But for this rendition, we're using pistachios in place of pine nuts. I'm a little obsessed with this version as it was such a surprising and refreshing alternative. Not infinitely better than using pine nuts, but different enough that it felt like a new flavor profile. So, you gotta give this pan seared chicken w/ pistachio pesto a shot - it's delish!

Easy ingredients and assembly: 5 minute Pesto assembly

Pesto is so easy to make and it only takes a few ingredients and a mini-food processor. I mean, I have actually seen it made in a huge mortar and pestle, but the quickest way is a mini-food processor. Or if you're making a larger batch, a regular-sized food processor works too, of course. Here's what you need:

• Fresh basil leaves.
• Lemon juice.
• Garlic (it's raw so we'll use just a little and you can adjust to taste).
• Parmesan cheese (the shaker cheese in your fridge or fresh grated works).
• Pistachios (I use roasted and salted).
• Extra virgin olive oil.
• Salt (if you're using unsalted pistachios).

Boneless Breast of Chicken: A Healthy Choice for Dinner

Boneless breast of chicken is a lean, healthy choice for an entree. There is little to no fat, but that also means it doesn't have that much flavor. If you're a regular reader of my site, you know that I love saying how we have to make boneless chicken breast taste like something. The same way risotto doesn't taste like anything - we have to MAKE it taste like something. A little seasoning before cooking and a hefty smear of pistachio pesto really hits the mark with this one. Serve with your favorite veggies or some baked sweet potatoes and a salad.

How to Get a Good "Crust" when you Sear Chicken in a Pan

With chicken, you need some seasoning on the outside and to cook it on medium-to-high heat, without touching it, for about 7-8 minutes. Longer or shorter depending on whether you've got an electric or gas stove. Keep in mind the size of your chicken breasts as well. The ones I bought were quite large which happens a lot at my grocery store. The chicken breasts are huge with no smaller options. What is going on with that?

This is similar to when you cook burgers on the grill. You want those grill marks, right? That's kinda the whole point - that delicious char. So how do you get it? Don't touch the darn burger for about 4 minutes until you're ready to flip it. That's it.

I like to season my chicken, then let it sit a few minutes just absorbing that salt, pepper, whatever I'm using. Then when you place the chicken in the pan with heated oil (I used extra virgin olive oil), just let it be. I know it's tempting to push and prod, but you will get the best results if you let it be for 7-8 minutes. You'll get the sear... the crust.

I used a Teflon pan and my new favorite pan is All-Clad - love it. Not sponsored at all - just love their Teflon pans. T-fal too, they make great pans. But obviously, a stainless steel pan or cast iron skillet works too.

Easy Steps for Making Pan Seared Chicken w/Pistachio Pesto

Looking for more healthy chicken recipeS?

• Balsamic Chicken Cholula
• Chicken Drumsticks w/Olives & Figs
• Khoresh Fesenjan (Persian Pomegranate Walnut Stew)
• Roasted Maple Dijon Chicken
• Chicken Caprese w/Roasted Tomatoes

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