Description
Creamy Pesto Chicken is a delightful dish featuring tender chicken breasts combined with rich basil pesto and fresh tomatoes. This easy-to-make recipe is perfect for busy evenings when you crave something flavorful yet simple. Enjoy it over pasta for a full meal!
Ingredients
Scale
- 1 to 1.5 pounds chicken breast (about 2 large)
- ½ teaspoon garlic powder
- salt & pepper (to taste)
- 1 tablespoon olive oil
- 1 pint grape or cherry tomatoes (cut in half)
- 1 teaspoon minced garlic (or ¼ teaspoon garlic powder)
- ¾ cup chicken broth
- ¾ cup heavy cream
- 1 teaspoon cornstarch
- ¼ to ⅓ cup basil pesto (or more to taste)
- ¼ cup grated parmesan (or more to taste)
Instructions
- Cut the chicken breasts in half lengthwise and pound them lightly between plastic wrap to create even cutlets. Season with garlic powder, salt, and pepper.
- Heat a large skillet over medium-high heat. Add olive oil and sear the chicken on both sides until golden, about 3-4 minutes per side. Remove and set aside.
- Reduce heat to medium and add halved tomatoes to the skillet, sauté for 2-3 minutes until softened. Add minced garlic and cook for an additional 30 seconds.
- Pour chicken broth into the skillet and bring to a gentle simmer. Scrape any browned bits from the bottom. Whisk together the cream and cornstarch, then pour into the skillet without boiling.
- Stir in pesto and parmesan. Return the chicken to the skillet, turning it in the sauce, and simmer gently until heated through.
- Serve immediately over linguine or spaghetti with extra pesto, parmesan cheese, and cracked black pepper as desired.
Notes
Feel free to add more basil pesto for a stronger flavor.
Serve with crusty bread to soak up the creamy sauce.
For extra veggies, add spinach or zucchini to the skillet while cooking the tomatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg