Creamy Chicken Pesto Parmesan (15 Minute Meal)
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 (see notes)
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Calories
349 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Chicken Pesto Parmesan (15 Minute Meal)
Description
The Creamy Chicken Pesto Parmesan recipe centers on chicken breasts sliced thinly and pan-fried until just cooked, preserving their moistness. After briefly sautéing garlic and mushrooms in the same pan, chicken stock, basil pesto, and evaporated milk are added to create a lightly reduced creamy sauce enriched by Parmesan cheese. The pesto provides a fresh basil flavor, while the Parmesan adds subtle umami richness. This method results in a sauce that clings well to the tender chicken pieces, offering a balance between creaminess and herbal brightness.
This dish serves well atop various starches such as pasta like tagliatelle, roasted or mashed potatoes, or rice. Serving ideas include sides like roasted tomatoes or peas to add color and texture contrast. A sprinkle of extra Parmesan and fresh basil leaves can finish the presentation.
Portions are moderate and can be increased by adding extra chicken breast if desired. It's important to avoid overcooking the chicken to maintain juiciness. Using evaporated milk keeps the sauce lighter than cream, though cream can substitute if preferred. Homemade pesto can be made ahead or replaced with good quality store-bought options. Leftover sauce can be gently reheated with a splash of liquid to loosen as needed.
Ingredients
- 2 tablespoons olive oil
- 2 large chicken breast sliced in 2 across the width (to make 4 thinner slices of chicken
- 2 cloves garlic crushed or sliced (optional, as there is already garlic in the pesto)
- 4 ounces mushrooms chopped into small pieces
- ½ cup chicken stock
- ¼ cup basil pesto (homemade or good quality pre-made)
- ½ cup evaporated milk (or double / heavy cream - evaporated milk is lighter)
- ⅓ cup Parmesan Cheese plus extra for grating over at the end, grated
- black pepper (to taste)
- basil to serve (optional - I often save a few from making the pesto, fresh leaves
Instructions
- Heat up the olive oil in a medium cast iron pan or frying pan. Pan fry the chicken for a few minutes on each side or until cooked through. Remove from the pan and keep warm by covering with foil.
- Without cleaning the pan, add the garlic and mushrooms and pan fry for about 2 minutes.
- Add the chicken stock, pesto and cream to the pan and let bubble for a minute or two until slightly reduced. Then stir in the parmesan.
- Add the chicken and any juices back into the pan, spooning over the sauce. Serve over pasta, mashed or roast potatoes, or rice, or by itself with fresh or toasted bread (your choice!). Scatter over extra parmesan and a few basil leaves to serve, if you like.
Notes
- Cut chicken breasts into thinner slices for quicker, even cooking and tender texture.
- Pan-fry chicken until just cooked through to avoid dryness; check the thickest part.
- You can use store-bought basil pesto or prepare your own to save time.
- Evaporated milk creates a lighter sauce, but heavy cream works for richer results.
- Serve hot with sides like pasta, rice, or potatoes and a vegetable for balance.
- Roasted tomatoes seasoned with olive oil make a good accompaniment for this dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(see notes)
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 7g | 2% |
| Protein | 32g | 64% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 91mg | 30% |
| Sodium | 482mg | 20% |
| Potassium | 647mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 209mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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