Cooking Thursday

I tried a new recipe last week and it was so, so good!  It looked really pretty too.  This is one you need to try!  I made it in a cast iron skillet but you can use any oven proof pan.

Creamy Baked Pesto Chicken

2 tbsp Olive Oil
4 boneless, skinless Chicken Thighs
Salt to taste
1/4 tsp Freshly Cracked Black Pepper
1 tbsp Butter
1 tbsp Flour
1 cup Milk
1/3 cup Basil Pesto
1/4 cup Cherry Tomatoes (Cut into half)
1/4 cup Yellow Bell Pepper (Cut into stripes)
1/4 cup Red Bell Pepper (Cut into Stripes)
1/2 cup Mozzarella Cheese (Grated)

Preheat the oven to 350 degrees
Heat oil in an oven safe pan. 
Once the oil is hot, add chicken in the pan and season with salt and pepper.
Cook for 3-4 minutes on each side until chicken is nicely browned.
Remove the chicken from the pan on a plate.
Add butter in the same pan.
Add flour and cook until flour is slightly browned.
Now add milk and mix well to make a lump free sauce.
Cook until sauce thickens.
Add pesto in the sauce and mix well.
Place the chicken back into the pan.
Add cherry tomatoes and bell pepper in the pan. 
Bake the chicken for 20 minutes.
Take out the pan from the oven and sprinkle cheese on top.
Turn the oven temperature up to 450 degrees.
Bake chicken another 5-6 minutes until the cheese starts to brown.

Serve with pasta or veggies.