Creamy Pesto Chicken
User Reviews
5
Creamy Pesto Chicken
Description
The recipe begins by seasoning skinless, boneless chicken breasts with salt and pepper and quickly searing them in olive oil to develop a golden crust. In the same pan, cherry tomatoes are added along with basil pesto, minced garlic, heavy cream, and freshly grated Parmesan cheese. These ingredients are stirred together on the stovetop until the tomatoes gently soften and the sauce starts thickening, blending herbaceous pesto flavor with creamy richness.
Returning the seared chicken to the skillet, the dish is transferred to a preheated oven for 15 to 20 minutes to cook through the chicken while melding flavors. The baked tomatoes add bursts of sweetness and soften further, enhancing the sauce's texture. Fresh basil garnish contributes herbal aroma and color. The completed dish offers a balance between tender chicken and a luscious, pesto-infused cream sauce.
This chicken dish pairs well with simple sides such as steamed vegetables, rice, or pasta to absorb the flavorful sauce. The sauce can be adapted by substituting light cream alternatives or adding sun-dried tomatoes or spinach for variety. Monitoring internal temperature ensures the chicken stays moist and safe to eat.
Ingredients
- 4 chicken breast skinless and boneless
- salt to taste
- black pepper to taste
- 2 tablespoons olive oil
- 1 cup cherry tomato
- ½ cup basil pesto store-bought or homemade
- ½ cup heavy cream
- ¼ cup Parmesan Cheese freshly grated
- 2 cloves garlic minced
- basil for garnish, fresh
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Add the chicken breasts and sear until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
- In the same skillet, add the cherry tomatoes, pesto, garlic, heavy cream and stir everything together. Stir in the garlic and Parmesan cheese. Cook for 2-3 minutes until the tomatoes start to burst a bit and the sauce is heated through and starts to thicken.
- Return the chicken to the skillet, spooning the sauce over the breasts.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the tomatoes are soft and roasted.
Notes
- Check pesto salt content when using store-bought to adjust seasoning appropriately.
- Swap heavy cream with half-and-half or lighter cream for a less rich version.
- Ensure chicken internal temperature reaches 165°F (75°C) to guarantee doneness without overcooking.
- Customize by adding sun-dried tomatoes or fresh spinach to the sauce for extra flavor and nutrients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 445kcal | 22% |
| Carbohydrates | 6g | 2% |
| Protein | 29g | 58% |
| Fat | 34g | 52% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 113mg | 38% |
| Sodium | 534mg | 22% |
| Potassium | 539mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1327IU | 27% |
| Vitamin C | 10mg | 11% |
| Calcium | 156mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
