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Creamy Pesto Chicken

Creamy Pesto Chicken

Creamy Pesto Chicken

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
Large skillet
2
Tongs
3
Measuring spoons
4
Measuring cups
5
Paper towels
6
Meat thermometer

Ingredients

Protein

  • 1
    1.5 lbs boneless, skinless chicken breasts

Sauce

  • 1
    0.75 cup pesto
  • 2
    0.5 cup heavy cream

Seasoning

  • 1
    0.5 tsp salt
  • 2
    0.25 tsp black pepper
  • 3
    1 tsp garlic powder

Oil

  • 1
    2 tbsp olive oil

Optional Garnish

  • 1
    0.25 cup fresh basil
  • 2
    0.25 cup grated parmesan cheese

Directions

1

Prepare the Chicken

Pat the chicken breasts dry with paper towels. This helps them brown better. Season both sides of the chicken evenly with salt, pepper, and garlic powder.

2

Heat the Pan

Heat the olive oil in a large skillet over medium-high heat. The oil is ready when it shimmers and flows easily in the pan. Be careful, hot oil can splatter!

3

Sear the Chicken

Carefully place the seasoned chicken breasts in the hot skillet. Sear them for 4-5 minutes on each side until golden brown and cooked through. Use tongs to flip the chicken. A meat thermometer should read 165°F (74°C) when inserted into the thickest part of the chicken.

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4

Add Sauce

Reduce the heat to low. Pour in the pesto and heavy cream. Stir to combine, coating the chicken evenly in the sauce. A gentle simmer is desired. Do not boil.

5

Simmer in Sauce

Let the chicken simmer in the sauce for 2-3 minutes, allowing the flavors to meld. The sauce will thicken slightly. Make sure to monitor to avoid burning or sticking.

6

Rest Chicken

Remove the skillet from the heat and let it rest for 1 minute. This helps to distribute the juices inside the chicken.

7

Serve and Garnish

Serve the creamy pesto chicken immediately. Garnish with fresh basil and grated Parmesan cheese, if desired. This dish is great served over pasta or with a side of steamed vegetables.

Recipe Tips

  • For best results, use fresh, high-quality pesto. Store-bought or homemade both work well.
  • If you don't have heavy cream, half-and-half or whole milk can be used but the sauce will be slightly less rich.
  • Adjust the amount of salt and pepper to your liking. Taste and adjust while cooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
  • Be careful when searing the chicken. Hot oil can splatter, so use tongs and handle with care.
  • Always ensure chicken is cooked through to an internal temperature of 165°F (74°C) to prevent foodborne illness.
  • Serve immediately for the best flavor and texture.

Nutrition Facts (per serving)

Calories

450 kcal

Carbs

10g

Protein

40g

Fat

30g

Fiber

2g

Sugar

3g

Sat. Fat

15g

Sodium

800mg

Trans Fat

0.5g

Cholesterol

150mg

Potassium

600mg

Vitamin A

200%

Vitamin C

5%

Calcium

100%

Iron

2%

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