Creamy Pesto Chicken Recipe
This creamy pesto chicken recipe features tender seared chicken breasts simmered in a flavorful sauce made from basil pesto, heavy cream, chicken broth, and parmesan cheese, enhanced with sautéed grape tomatoes and garlic. Ready in just 30 minutes, it’s perfect for a comforting yet elegant weeknight meal served over pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Chicken Preparation
- 1 to 1.5 pounds chicken breast (about 2 large)
- 1/2 teaspoon garlic powder
- Salt & pepper (to taste)
- 1 tablespoon olive oil
Sauce and Vegetables
- 1 pint grape or cherry tomatoes (cut in half)
- 1 teaspoon minced garlic (or 1/4 teaspoon garlic powder)
- 3/4 cup chicken broth
- 3/4 cup heavy cream
- 1 teaspoon cornstarch
- 1/4 to 1/3 cup basil pesto (or more to taste)
- 1/4 cup grated parmesan (or more to taste)
Instructions
- Prep chicken: Cut the chicken breasts in half lengthwise. Place between plastic wrap and lightly pound the thicker part to create even-ish cutlets. Season each piece generously with garlic powder, salt, and pepper.
- Sear chicken: Heat a large skillet over medium-high heat. Once hot, add the olive oil. Sear the chicken cutlets on both sides until golden brown, about 3-4 minutes per side. Remove the seared chicken to a plate and set aside.
- Sauté tomatoes: Reduce heat to medium. Add the halved grape or cherry tomatoes to the skillet and sauté for 2-3 minutes until they start to soften. Add minced garlic and cook for another 30 seconds. If using garlic powder instead of minced garlic, do not add now; wait until the cream is added.
- Make sauce: Pour chicken broth into the skillet and bring to a very gentle simmer. Scrape any browned bits off the bottom of the pan to incorporate flavor. In a bowl, whisk together heavy cream and cornstarch until smooth, then pour into the skillet. Do not let the sauce boil to prevent splitting. Simmer gently for 1-2 minutes, allowing it to thicken slightly.
- Finish: Stir in the basil pesto and grated parmesan into the sauce until well combined. Return the seared chicken back into the skillet and turn the pieces in the sauce to coat. Let it simmer very gently until the chicken is heated through, about 2-3 minutes.
- Serve: Serve the creamy pesto chicken immediately over linguine or spaghetti. Optionally garnish with extra basil pesto, parmesan cheese, and freshly cracked black pepper for added flavor.
Notes
- Note 1: Adjust the amount of pesto to taste, depending on how strong you prefer the basil flavor.
- Note 2: Ensure the skillet is properly preheated before adding oil and chicken to achieve a perfect golden sear.
- Note 3: Setting the chicken aside after searing allows you to develop the sauce without overcooking the meat.
Find it online: https://yumntasty.com/creamy-pesto-chicken-recipe/
