Chicken with Pesto & Peppers in a Cast Iron Skillet

Ready In: 45 mins
Prep: 15 mins
Servings: 4

Ingredients

• 2 Tbsp olive oil

• 1 sweet red pepper, cored, seeded, thinly sliced (about 1 1/2 cups)

• 1 Poblano pepper, cored, seeded, thinly sliced (about 1/2 cup) (wear gloves while handling)

• 1/2 white onion, peeled, thinly sliced (about 2 cups)

• 1/2 tsp salt, plus additional to taste

• 1/2 tsp black pepper, plus additional to taste

• 1/2 of a 5 oz pkg freshly shredded Asiago 

• 1 pkgs (about 1 1/2 lbs) boneless skinless chicken breasts, cut in thirds

• 1 pkg (1 lb) Campari cocktail tomatoes, quartered

• 11 cloves roasted garlic, larger pieces halved

• 1/2 of a 6.7 oz jar basil pesto sauce

• Fresh Italian parsley leaves, chopped, for garnish

Directions

1. Cooking Option 1 - Oven Directions: Preheat oven to 350 degrees. Coat 12-inch cast-iron skillet with oil. Add red peppers, Poblano peppers, and onions to skillet; season with 1/2 tsp salt and 1/2 tsp pepper. Top with cheese.

2. Add chicken to skillet; season with salt and pepper. Arrange tomatoes around sides of skillet. Top chicken evenly with pesto and garlic.

3. Roast 45-50 min, until internal temp of chicken reaches 165 degrees (check by inserting thermometer halfway into thickest part of chicken). Remove skillet carefully from oven using oven mitts; garnish with parsley.

4. Cooking Option 2- Grill Directions: Preheat grill on HIGH. Coat 12-inch cast-iron skillet with oil. Add red peppers, Poblano peppers, and onions to skillet; season with 1/2 tsp salt and 1/2 tsp pepper. Top with cheese.

5. Add chicken to skillet; season with salt and pepper. Arrange tomatoes around sides of skillet. Top chicken evenly with pesto and garlic.

6. Reduce heat to MED; place skillet on grill. Close grill lid. Cook 30-35 min until internal temp of chicken reaches 165 degrees (check by inserting thermometer halfway into thickest part of chicken). Remove skillet carefully from grill using oven mitts; garnish with parsley.