Creamy Pesto Chicken
Yield: 4 servings
Calories: 508kcal
I love making creamy pesto chicken because it's a simple and delicious way to elevate a weeknight meal.
Ingredients
- 2 (681 g) boneless skinless chicken breast, 1 ½ to 2 pounds
- 1 ½ teaspoons (5 g) kosher salt
- ¾ teaspoon black pepper
- 3 tablespoons (45 ml) olive oil, divided
- 1 tablespoon (8 g) minced garlic
- 1 cup (284 g) cherry tomatoes, halved
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) basil pesto
- ¼ cup (39 g) sun-dried tomatoes, sliced, optional
- 2 tablespoons (2 g) sliced basil, optional
Instructions
- Prepare the Chicken – Cut the chicken breasts in half lengthwise to create 4 total portions. Place a piece of plastic wrap on top and flatten to ½-inch thick. Repeat with the remaining pieces. Evenly season both sides with salt and black pepper. Add the chicken to a baking dish or a large resealable plastic bag.
- Cook the Chicken – Heat a large skillet over medium heat, then add 2 tablespoons olive oil. Once hot and shimmering but not smoking, add the chicken. Use tongs to press down into the pan for maximum contact. Cook until golden brown, about 5 to 7 minutes. Flip and cook until the internal temperature reaches 160ºF (71ºC), about 5 minutes. Transfer to a clean plate and cover to keep warm.
- Make the Sauce – Reduce the heat to medium-low and add 1 tablespoon of olive oil to the pan. Cook the garlic for 30 seconds. Add the cherry tomatoes, stir, and cook until they soften, about 4 minutes. Stir in the heavy cream, pesto, and sun-dried tomatoes. Simmer until the sauce is thickened, about 3 to 5 minutes.
- Warm the Chicken – Add the chicken back to the pan with the sauce. Turn to coat and simmer until hot, about 2 minutes.
- To Serve – Serve whole or slice into pieces. Drizzle the sauce on top. Garnish the creamy pesto chicken with sliced basil.
Notes
- Storing: Store in an airtight container in the refrigerator for up to 5 days.
- Reheating: Cover and microwave the chicken on high heat in 15 to 30-second increments until hot.
- Cooking Chicken Thighs: Cook until the internal temperature reaches 165 to 170ºF (74 to 77ºC).
Nutrition
Calories: 508kcal | Carbohydrates: 10g | Protein: 17g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 106mg | Sodium: 1256mg | Potassium: 599mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1814IU | Vitamin C: 13mg | Calcium: 111mg | Iron: 2mg
Recipe Link
Recipe Video