Best 3 Pesto Chicken Strata Recipes

Indulge in a culinary delight with our exquisite Pesto Chicken Strata, a captivating dish that harmoniously blends the vibrant flavors of pesto, tender chicken, and fluffy bread. This savory casserole showcases a delightful combination of textures, from the crispy top to the soft and moist interior. With a medley of recipes to choose from, including a classic Pesto Chicken Strata, a vegetarian-friendly Spinach and Feta Strata, and a hearty Sausage and Mushroom Strata, this collection caters to diverse preferences. Embark on a culinary journey with our Pesto Chicken Strata, where every bite promises satisfaction.

Check out the recipes below so you can choose the best recipe for yourself!

PESTO CHICKEN RECIPE WITH VEGETABLES

Pesto Chicken Recipe with Vegetables image

One-pan chicken pesto and vegetables makes the perfect weeknight meal in 20 minutes! I recommend homemade pesto for this recipe, but you can totally use store-bought pesto for a shortcut if you need to.

Provided by Suzy Karadsheh

Categories Main Course

Number Of Ingredients 13

Ingredients

1.5 lb chicken breast cutlets
Salt and Pepper
Extra virgin olive oil
1 zucchini (cut into half moons)
1 red bell pepper (cored and cut into strips)
½ red onion (sliced)
1 cup about 5 oz grape tomatoes
1/3 cup basil pesto ((homemade or store-bought) )
1/3 cup cream
Juice of ½ lemon
Zest of 1 lemon
Toasted pine nuts for garnish (optional)
Fresh basil for garnish (optional)

Steps:

Pat chicken breast cutlets dry and season with salt and pepper on both sides. (Boneless skinless chicken breasts can be used, simply cut them in half horizontally so that you have thinner pieces. Watch the video to see how I do this).
In large cast iron skillet, heat a little bit of extra virgin olive oil (about 2 tbsp) until shimmering but not smoking in a cast iron skillet. Add chicken to the heated skillet and cook over medium-high heat for 2 to 3 minutes on each side, turning over once. Remove from the skillet and set aside for now.
If needed, add a little bit more extra virgin olive oil to the skillet. Add zucchini, bell peppers, onion, and grape tomatoes. Season with kosher salt and black pepper. Cook for 6 to 7 minutes or so, tossing occasionally, until the veggies have softened.
In a small bowl or glass measuring cup, mix together the basil pesto and cream.
Add the chicken back to the skillet. Pour the pesto and cream mixture in. Reduce the heat to medium-low and cook for a minute or so.
Remove the skillet from the heat, add lemon juice and lemon zest. Add pine nuts and fresh basil for garnish. Serve hot with your favorite grain or plain orzo pasta.

Nutrition Facts : Calories 245.8 kcal, Carbohydrate 4.6 g, Protein 25.7 g, Fat 13.3 g, SaturatedFat 4.6 g, Cholesterol 91.8 mg, Sodium 269.2 mg, Fiber 1.1 g, Sugar 2.5 g, ServingSize 1 serving

PESTO CHICKEN SKILLET SUPPER

Pesto Chicken Skillet Supper image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 boneless, skinless chicken breasts, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 small red onion, thinly sliced
1 large zucchini, halved and sliced into 1/4-inch half-moons
1 large summer squash, halved and sliced into 1/4-inch half-moons
2 cups chopped kale
1/2 cup yellow cherry tomatoes, halved
1/2 cup red grape tomatoes, halved
2 ears corn, shucked and kernels removed
2 cloves garlic, minced
1/4 cup store-bought basil pesto
1/4 cup heavy cream
Juice of 1/2 lemon
One 5-ounce Parmesan wedge, grated

Steps:

Heat a large skillet over medium-high heat.
Season the chicken with salt and pepper. Add the olive oil to the skillet, throw in the chicken and brown on all sides, 4 to 5 minutes. Remove and reserve.
Add the onions, zucchini and squash and cook, stirring occasionally, for 2 to 3 minutes. Move those vegetables to the edges of the skillet and add the kale, tomatoes, corn and garlic. Cook, stirring occasionally, until the kale turns bright green, an additional, 1 to 2 minutes.
In a small bowl, stir together the pesto and cream.
Return the chicken to the skillet along with any juices. Add the pesto cream and reduce the heat to medium. Cook, stirring, for an additional 1 to 2 minutes. Remove from the heat and stir in the lemon juice and grated Parmesan. Enjoy.

PESTO CHICKEN BAKE RECIPE BY TASTY

Pesto Chicken Bake Recipe by Tasty image

Here's what you need: chicken breasts, salt, pepper, basil pesto, roma tomato, mozzarella cheese

Provided by Robert Broadfoot

Categories Lunch

Yield 4 servings

Number Of Ingredients 6

Ingredients

3 chicken breasts
salt, to taste
pepper, to taste
4 tablespoons basil pesto
1 roma tomato, sliced
1 cup mozzarella cheese

Steps:

Preheat oven to 400˚F (200˚C).
Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste.
Spread pesto on each chicken breast.
Layer tomatoes on top of the chicken.
Top with mozzarella cheese.
Bake for 40 minutes.
Enjoy!

Nutrition Facts : Calories 357 calories, Carbohydrate 4 grams, Fat 16 grams, Fiber 0 grams, Protein 44 grams, Sugar 1 gram

Tips:

Use fresh ingredients: Fresh herbs, vegetables, and chicken will give your strata the best flavor.
Don't overmix the batter: Overmixing will make the strata tough. Mix just until the ingredients are combined.
Bake the strata until it is set in the center: A toothpick inserted into the center of the strata should come out clean.
Let the strata cool slightly before serving: This will help it set and make it easier to slice.

Conclusion:

Pesto chicken strata is a delicious and easy-to-make breakfast, brunch, or lunch dish. It's perfect for a crowd, and it's also great for meal prep. With a few simple tips, you can make sure your strata turns out perfectly every time. So next time you're looking for a quick and easy meal, give pesto chicken strata a try.