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Square side shot of pepperoni chicken breast in a cast iron skillet.
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5 from 1 vote

Pepperoni Chicken with Pesto and Cheese

Pepperoni chicken is an easy 5-ingredient dinner that's ready in less than 30 minutes!
Course Dinner
Cuisine Italian
Keyword pepperoni chicken, recipe for pepperoni chicken
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 people
Calories 309kcal
Author Blair Lonergan

Ingredients

  • 1 ½ lbs. boneless, skinless chicken breasts (or thinly-sliced chicken cutlets), patted dry
  • Kosher salt and ground black pepper, to taste
  • 2 tablespoons vegetable oil
  • ¼ cup prepared basil pesto
  • 12 slices pepperoni (I use turkey pepperoni, but any variety will work), or more to taste
  • ½ cup shredded Italian cheese blend or shredded mozzarella cheese, or more to taste

Instructions

  • Lightly pound the chicken breasts to uniform thickness (about ½-inch). You can skip this step if you’re starting with chicken cutlets (thinly-sliced chicken breast). Season the chicken with salt and pepper on both sides.
    Pounding chicken breast flat with a meat mallet.
  • In a large oven-proof skillet (about 12-14 inches), heat the oil over medium-high heat. When the oil shimmers, add the chicken to the skillet and cook until golden brown on one side, about 5 minutes. Flip and cook until cooked through, 2 to 5 more minutes. The chicken should reach an internal temperature of 165°F. Remove the skillet from the heat.
    Browning chicken cutlets in a cast iron skillet.
  • Heat the broiler to high.
  • Spread about 1 tablespoon of pesto on top of each piece of chicken. Top with a few slices of pepperoni. Sprinkle with shredded cheese.
    Process shot showing how to make pepperoni chicken.
  • Place the skillet under the broiler. Cook just until the cheese on top is browned, about 1-2 minutes. Keep a close eye on the chicken the entire time, since it can burn quickly!
    Skillet of pepperoni chicken on a dinner table.

Notes

  • For a shortcut, look for “thin-sliced chicken breasts” or “chicken cutlets” in the meat section at the grocery store. This will save you the step of pounding your chicken flat.
  • If your chicken cutlets are really large after pounding them flat, cut each one in half so that you have two smaller pieces of chicken.
  • Try turkey pepperoni for a lower-fat alternative.
  • If you don't have a very large skillet, cook the chicken in batches so that you don’t overcrowd the pan. Cooking too many cutlets at once causes the meat to steam rather than brown, and therefore prevents that ideal crispy exterior.
  • Add as much pesto, pepperoni, and cheese on top of each piece of chicken as you like. I don't usually measure -- just eyeball it to taste. For instance, use more cheese if you like it ooey, gooey, and melty!
  • Garnish the chicken with fresh herbs, such as parsley, dill, basil, thyme, or oregano, if desired.

Nutrition

Serving: 1/4 of the recipe | Calories: 309kcal | Carbohydrates: 2g | Protein: 42g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 128mg | Sodium: 528mg | Potassium: 664mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 461IU | Vitamin C: 2mg | Calcium: 106mg | Iron: 1mg