Creamy Pesto Chicken
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
4
-
Calories
415 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Creamy Pesto Chicken
Description
The recipe begins by filleting or pounding chicken breasts for even thickness, then seasoning with salt and pepper. The chicken is seared in olive oil on both sides until cooked through with a browned exterior. Garlic and halved grape tomatoes are sautéed next in the same pan, softening the tomatoes and infusing flavor into the oil.
Heavy cream and pesto are stirred in to form a sauce that simmers gently and coats the tomatoes. The chicken returns to the pan to absorb the sauce flavors and remain moist. The pesto contributes fresh herb notes and richness, balanced by the cream’s smooth texture and the slight sweetness and acidity from tomatoes and garlic.
This dish works well served on its own or alongside simple sides. It offers a creamy, flavorful meal with balanced textures from tender chicken and softened tomatoes.
The notes indicate pesto choice can vary, including basil or red pesto, and suggest affordable brands for purchase.
Ingredients
- 2 chicken breast $6.59, boneless, skinless, about 1.3 lb. total
- 1/8 tsp salt $0.01
- 1/8 tsp black pepper $0.01
- 2 Tbsp olive oil $0.32, divided
- 2 cloves garlic $0.16, minced
- 1 pint grape tomato $2.00, sliced in half
- 1/2 cup heavy cream $0.62
- 1/4 cup pesto $0.99
Instructions
- Fillet the chicken breasts into two thinner pieces (or pound the chicken to an even thickness then cut each breast in half to create four portions). Season the chicken with a pinch of salt and pepper on both sides.
- Heat a large skillet over medium heat. Once hot, add 1 Tbsp oil and swirl to coat the surface. Add the chicken to the skillet and cook on each side until golden brown and cooked through (about 7-10 minutes total). Remove the chicken to a clean plate.
- Turn the heat down to medium-low. Add the remaining olive oil to the skillet along with the minced garlic and halved grape tomatoes. Sauté for about five minutes, or until the tomatoes start to soften and lose their shape.
- Add the heavy cream and pesto to the skillet with the tomatoes and stir to combine. Allow the sauce to come up to a simmer. Taste the sauce and adjust the salt or pepper to your liking.
- Add the chicken back to the skillet with the tomatoes and sauce, turning to coat the chicken. Allow the chicken to simmer in the sauce for just a few minutes more to heat through. Serve hot.
Notes
- You can use any type of pesto, basil pesto is suggested but red pesto works well too.
- Look for affordable pesto brands like Alessi, Barilla, Classico, or Filippo Berio to keep costs reasonable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 415kcal | 21% |
| Carbohydrates | 7g | 2% |
| Protein | 34g | 68% |
| Fat | 28g | 43% |
| Sodium | 403mg | 17% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
