Creamy Pesto Chicken
This creamy pesto chicken is an easy skillet recipe with tender chicken, a rich pesto cream sauce, and juicy tomatoes. A quick weeknight dinner packed with fresh basil flavor.
Ingredients
- 2 Boneless Skinless Chicken Breast About 1 pound (450 g)
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper Freshly ground
- 3 tablespoon Extra Virgin Olive Oil
- 3 Cloves Garlic Minced
- 120 ml Chicken Broth
- 60 ml Heavy Cream
- 120 g Pesto
- 25 g Freshly Grated Parmesan
- 250 g Grape Tomatoes Sliced in half
Instructions
- Fillet the chicken breasts into two thinner pieces. Season the chicken evenly with salt and black pepper on both sides.
- Heat the extra virgin olive oil in a large skillet over medium heat. Sear the chicken for 4–5 minutes per side until golden. Transfer the chicken to a plate and set aside.
- Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
- Pour in the chicken broth and let it simmer for 2 minutes.
- Stir in the heavy cream, pesto, and parmesan until the sauce comes together. Add the halved grape tomatoes and simmer for 2 minutes.
- Return the chicken to the skillet and let it warm through in the sauce.
Notes
Fillet Evenly: I like to take my time slicing the chicken so each piece cooks at the same pace and stays tender.
Keep the Heat Low: I always simmer the sauce gently so the cream blends smoothly with the pesto.
Soften the Tomatoes: Letting the tomatoes cook for a couple of minutes makes them melt slightly into the sauce, which I really enjoy.
Finish With Extra Sauce: Before serving, I spoon a generous amount of sauce over the chicken because it adds so much flavor.
Nutrition
Calories: 366kcal | Carbohydrates: 6g | Protein: 17g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 855mg | Potassium: 393mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1414IU | Vitamin C: 10mg | Calcium: 147mg | Iron: 1mg