Description
Creamy Pesto Chicken offers an irresistible blend of chicken, rich cream, and fresh basil pesto. This simple dish is perfect for a weeknight dinner, bringing comfort and flavor to the table without a fuss.
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 the thicker parts 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 until golden, about 3-4 minutes per side. Remove from skillet and set aside.
- Lower heat to medium, add tomatoes to the skillet, and 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, scraping the browned bits from the bottom. Whisk together cream and cornstarch, then pour into the skillet, simmering gently for 1-2 minutes without boiling.
- Mix in the pesto and parmesan, return chicken to the skillet, and simmer gently until heated through.
- Serve immediately over linguine or spaghetti, with extra pesto, parmesan, and cracked black pepper if desired.
Notes
For a thicker sauce, use more cornstarch or simmer longer to reduce the liquid.
Feel free to adjust the amount of pesto and parmesan to suit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 1g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 150mg