Creamy Pesto Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
535 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Pesto Chicken
Description
This recipe starts with seasoning and flour-dusting chicken breasts before pan-frying them until cooked through and browned. The sauce is prepared in the same skillet by sautéing onions and garlic, then incorporating flour, chicken broth, pesto, and milk to create a creamy mixture. Cherry tomatoes are added to provide bursts of sweetness and acidity, balancing the richness.
The chicken is returned to the sauce to warm through, allowing the flavors to meld. The dish combines tender meat with a thick, flavorful sauce tinged with herbaceous basil notes and subtle garlic aroma.
Leftovers can be stored in an airtight container and refrigerated for 3-4 days. The dish freezes well for up to 3 months and can be reheated gently on the stovetop or microwave. Possible substitutions include almond flour for dredging, almond milk or cream cheese for the sauce's creaminess, and vegetable broth instead of chicken broth to suit dietary preferences.
Ingredients
- 1 pound chicken breast boneless, skinless
- kosher salt
- black pepper
- ¼ cup plus 2 tablespoons all-purpose flour divided
- 2 tablespoons olive oil divided
- ½ yellow onion finely chopped, medium
- 3 garlic minced, cloves
- 1 ½ cups chicken broth
- ½ cup pesto
- ¼ cup milk
- 8 ounces cherry tomato
- basil for garnish, fresh
Instructions
- Cut chicken breasts in half lengthwise or pound until they are ½ inch thick. Season on both sides with salt and pepper.
- Add ¼ cup flour to a shallow bowl. Dredge chicken in flour and transfer to a sheet tray.
- Heat 1 tablespoon oil in large cast iron skillet over medium high heat. Add chicken and cook until golden brown and fully cooked through, 5 minutes per side. Remove to a plate and set aside. Wipe out skillet.
- In same skillet, reduce heat to medium and add remaining 1 tablespoon oil. Add onions and cook until soft and translucent, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add remaining 2 tablespoons of flour and incorporate with a wooden spoon. Start with just a small drizzle, slowly incorporate chicken broth, mixing between additions.
- Once all the broth is added, mix in pesto and milk. Add tomatoes. Bring sauce to a simmer and cook until thickened, 5 minutes. Reduce heat to low and add chicken back in. Cook until warmed through, 2 minutes. Garnish with fresh basil and serve immediately.
Notes
- Store leftovers in an airtight container for 3-4 days refrigerated.
- Freezing is possible up to 3 months; thaw overnight and reheat on stove or microwave.
- Almond flour can replace all-purpose flour for dredging.
- Use almond milk or cream cheese instead of milk to alter sauce texture.
- Chicken broth may be substituted with vegetable broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 54g | 18% |
| Protein | 32g | 64% |
| Fat | 26g | 40% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 747mg | 31% |
| Potassium | 1362mg | 29% |
| Fiber | 17g | 68% |
| Sugar | 4g | 8% |
| Vitamin A | 1325IU | 27% |
| Vitamin C | 21mg | 23% |
| Calcium | 375mg | 38% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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