Pesto Chicken with Tomatoes and Feta Whipped

In addition to being seasoned with pesto and topped with juicy burst tomatoes, these chicken cutlets, which are served with creamy whipped feta, are also delicious. For optimal results, opt for brined feta cheese and manually crumble it. Our favorite cherry tomatoes are Sungold cherry tomatoes because of their bright yellow color and sweet flavor; however, any cherry or grape tomato will do in this recipe.

Perfecting Pesto Chicken with Tomatoes and Feta: A Culinary Symphony


In the realm of culinary delights, few dishes evoke the sensation of a symphony quite like pesto chicken with tomatoes and feta. This harmonious ensemble of flavors brings together the rich, herbaceous notes of pesto, the succulent tenderness of chicken, the burst of sweetness from ripe tomatoes, and the tangy creaminess of feta cheese. It’s a dish that not only tantalizes the taste buds but also satisfies the soul. Join me on a culinary journey as we delve into the art of crafting the perfect pesto chicken with tomatoes and feta.

Pesto Chicken with Tomatoes and Feta Whipped
Pesto Chicken with Tomatoes and Feta Whipped

The Foundation: Pesto Perfection

At the heart of this dish lies the vibrant green essence of pesto. Traditionally made with fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil, pesto is a celebration of Mediterranean flavors. However, the beauty of pesto lies in its versatility. While basil is the classic choice, adventurous chefs can experiment with other herbs, such as cilantro, parsley, or even arugula, for a unique twist.

To achieve pesto perfection, it’s crucial to start with the freshest ingredients possible. Opt for bright green basil leaves that are free from blemishes, and toast your pine nuts to enhance their nutty flavor. When blending the ingredients, drizzle in the olive oil slowly to create a smooth, emulsified sauce. And don’t be afraid to adjust the seasoning to your taste, adding extra garlic for a punch of flavor or a squeeze of lemon juice for brightness.

The Main Act: Juicy Chicken and Sun-Kissed Tomatoes

Pesto Chicken with Tomatoes and Feta Whipped

With our pesto prepared to perfection, it’s time to turn our attention to the main components of our dish: the chicken and tomatoes. For tender, juicy chicken, I recommend using boneless, skinless chicken breasts or thighs. To ensure even cooking, pound the chicken to an even thickness before marinating it in a generous coating of pesto. This not only infuses the meat with flavor but also helps to tenderize it, resulting in a succulent bite every time.

As for the tomatoes, opt for ripe, sun-kissed specimens bursting with sweetness. Cherry tomatoes are an excellent choice for this dish, as their small size and vibrant flavor add a pop of color and juiciness to every bite. Simply halve or quarter the tomatoes and toss them in a bit of olive oil, salt, and pepper before roasting them until they’re tender and caramelized.

Bringing It All Together: The Magic of Feta

Pesto Chicken with Tomatoes and Feta Whipped

Now comes the moment where our culinary symphony truly begins to sing: the addition of creamy, tangy feta cheese. Feta’s briny flavor serves as the perfect counterpoint to the rich herbal notes of the pesto and the sweetness of the tomatoes. Crumble the feta generously over the finished dish, allowing its creamy texture to meld with the other ingredients and create a symphony of flavors in every bite.

But why stop there? Consider whipping the feta into a creamy spread to add an extra touch of indulgence to the finished dish. Simply blend the feta with a bit of olive oil, lemon juice, and fresh herbs until smooth and luscious. This whipped feta adds a luxurious finish to the dish, elevating it from a simple meal to a gourmet experience.

Here’s a recipe for Pesto Chicken with Tomatoes and Feta:


  • 4 boneless, skinless chicken breasts.
  • 1/4 cup pesto sauce
  • 1 cup cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese
  • Salt and pepper to taste
  • Olive oil for cooking


Pesto Chicken with Tomatoes and Feta Whipped

  1. Preheat your oven to 375°F (190°C).
  2. Place the chicken breasts on a cutting board and season both sides with salt and pepper.
  3. Heat some olive oil in an oven-safe skillet over medium-high heat.
  4. Once the oil is hot, add the chicken breasts to the skillet and cook for 3–4 minutes on each side until they are browned.
  5. Remove the skillet from the heat and spread pesto sauce evenly over the top of each chicken breast.
  6. Scatter the halved cherry tomatoes around the chicken in the skillet.
  7. Sprinkle the crumbled feta cheese over the top of the chicken and tomatoes.
  8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center.
  9. Once cooked, remove the skillet from the oven and let it rest for a few minutes before serving.
  10. Serve the pesto chicken with tomatoes and feta whipped alongside your favorite side dishes like rice, quinoa, or a salad.


  1. Prepare the pesto: In a food processor, combine the basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil. Process the ingredients until they are well-combined and finely chopped. Season with salt and pepper, to taste.
  2. Marinate the chicken: Place the chicken breasts in a shallow dish and coat them evenly with half of the prepared pesto. Cover the dish and refrigerate for at least 30 minutes to allow the flavors to meld.
  3. Grill the chicken: Preheat the grill to medium-high heat. Remove the chicken breasts from the marinade and discard any excess liquid. Grill the chicken for 6–8 minutes per side, or until cooked through and no longer pink in the center.
  4. Prepare the Whipped Feta: In a separate bowl, combine the feta cheese and Greek yogurt. Using a hand mixer or immersion blender, whip the mixture until smooth and creamy.
  5. Assemble the dish: Place the grilled chicken breasts on a serving platter. Top each chicken breast with a spoonful of whipped feta and a handful of cherry tomatoes. Drizzle the remaining pesto over the tomatoes and garnish with fresh parsley.
  6. Serve and enjoy: Serve the pesto chicken with tomatoes and feta whipped immediately, accompanied by your favorite side dishes such as roasted vegetables, couscous, or crusty bread. Enjoy the explosion of flavors with each delicious bite!


step 1:

In a food processor, combine the feta cheese, garlic, two teaspoons of yogurt, one tablespoon of oil, and one teaspoon of lemon juice. Process the mixture until it is extremely smooth, which should take approximately one minute. During this time, do not forget to scrape down the sides of the bowl once or twice.

Pesto Chicken with Tomatoes and Feta Whipped

step 2:

In the meantime, while the food processor is operating, gently pour in two tablespoons of water down the chute. Process the mixture until it resembles whipped cream, which should take about two minutes. During this time, scrape down the sides of the bowl as necessary. Once you’ve added the remaining two tablespoons of yogurt, pulse the mixture until it blends completely, approximately three pulses of one second each. Transfer the whipped feta to a medium bowl, cover, and refrigerate until ready to use.

step 3:

The flour should be placed in a shallow dish, and the panko should be placed in a second shallow dish. Crack the egg into the third dish that is shallow. To the egg, add one tablespoon of pesto and one tablespoon of water, and whisk until the ingredients are blended. To coat each cutlet, dredge it in flour and turn it over as you work with one cutlet at a time.

After placing the cutlet that has been floured in the egg mixture, turn it over to coat it, and allow any excess to drip back into the dish. Put the cutlet in the panko, then turn it over to coat it and pat it lightly to ensure that it sticks. To serve, place it on a big plate. (Any remainder of the egg mixture, flour, and panko should be thrown away.)

Pesto Chicken with Tomatoes and Feta Whipped

step 4:

In a large skillet, bring one and a half tablespoons of oil to a medium temperature. Put in two cutlets that have been breaded and cook them for four to six minutes, turning them over once, until they are golden brown and crispy on both sides and an instant-read thermometer put into the thickest portion registers 165 degrees Fahrenheit. (If necessary, reduce the heat to a medium-low setting in order to avoid burning.)

Put the cutlets on a clean plate, and then cover them with aluminum foil in a loose manner to keep them warm. Once again, repeat the process with the remaining two cutlets and another 1 1/2 tablespoons of oil. There should be 1/8 teaspoon of salt sprinkled on the chicken.

step 5:

After cleaning the skillet, heat the remaining 1 1/2 teaspoons of oil over medium-high heat. To the tomatoes, add them and heat them for about five minutes, tossing them occasionally, until they begin to blister. Take the dish off the heat and whisk in the powdered pepper, along with the remaining 1 teaspoon of lemon juice and 1/8 teaspoon of salt.

Pesto Chicken with Tomatoes and Feta Whipped

step 6:

Arrange the whipped feta cheese on a dish and, if desired, sprinkle it with Aleppo pepper. Place the chicken cutlets in an arrangement on top. Place the tomatoes that have burst on top of the chicken. In a small dish, combine the remaining two teaspoons of pesto with one tablespoon of water and stir until combined. Sprinkle the chicken with the sauce.

Conclusion: A Culinary Masterpiece

In the world of gastronomy, few dishes can rival the symphonic harmony of pesto chicken with tomatoes and feta. From the vibrant green of the pesto to the juicy tenderness of the chicken and the burst of sweetness from the tomatoes, every element of this dish works in perfect harmony to create a culinary masterpiece. Whether enjoyed as a cozy weeknight dinner or served to guests at a dinner party, Pesto Chicken with Tomatoes and Feta is sure to delight the senses and leave a lasting impression. So grab your apron, sharpen your knives, and prepare to embark on a culinary journey like no other. The symphony awaits.

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