Creamy Pesto Chicken
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course, Dinner
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Cuisine
Italian
Creamy Pesto Chicken
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This Parmesan Pesto Chicken Skillet is the ultimate quick weeknight dinner that readers rave: “Another 5 Star meal last night!! Loved it!!!” “OMG it was amazing!” “Wow this is awesome! Restaurant quality good!” and “The best meal [I’ve] ever made!” Whether you're cooking for family or impressing guests, this skillet meal is effortless yet elevated with the most flavorful chicken and the creamiest sauce, all done in 30 minutes!
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Ingredients
- 2 large boneless skinless chicken breasts sliced horizontally to create 4 thin fillets
- olive oil for cooking
Pesto Chicken Rub
- 3 tablespoons pesto
- 1 tablespoon olive oil
- 2 tablespoons finely grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Parmesan Pesto Sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 oz. cremini mushrooms, thinly sliced
- 1 shallot, chopped
- 1/2 teaspoon dried oregano
- 1/4 tsp EACH dried thyme, red pepper flakes
- 1 tablespoon flour
- 6 garlic cloves, minced
- 2 cups low sodium chicken broth, divided
- 1 tablespoon cornstarch
- 1/4 cup half and half, heavy cream, or evaporated milk (or more to taste)
- 1/4 cup pesto
- 1 teaspoon chicken bouillon (optional)
- 1 pound asparagus, ends trimmed, cut into 1” pieces
- 1 cup frozen petite peas, thawed
- 1/3 cup freshly grated parmesan
Instructions
- PREP CHICKEN: In a small bowl, whisk together all of the Pesto Chicken Rub ingredients. Rub mixture all over chicken and let sit at room temperature while you prep your veggies (up to 30 minutes) or refrigerate up to 8 hours then bring to room temperature before cooking.
- COOK CHICKEN: When ready to cook, heat 1 tablespoon oil in large skillet over medium-high heat. Once very hot, add chicken and cook 2-3 minutes or until golden, flip, cover, and reduce heat to medium. Continue to cook 4-7 minutes (depending on thickness) or until chicken is cooked through. Transfer to plate and tent with foil.
- MUSHROOMS: Reduce heat to medium and melt 1 tablespoon butter in 1 tablespoon olive oil (do not wipe out skillet). Add mushrooms, and cook, stirring often, for 4 minutes then add shallots, oregano, thyme, and red pepper flakes; cook 3 more minutes, stirring often. Sprinkle in flour and garlic and cook 1 minute, stirring often (it will be thick).
- SAUCE: Turn heat to low. Slowly stir in half of the chicken broth. Whisk remaining half of broth with 1 tablespoon cornstarch and gradually add to skillet followed by cream/half and half. Bring to a simmer for 1 minute or until slightly thickened. Add 1/4 cup pesto, chicken bouillon (optional) asparagus and simmer 2 minutes or until asparagus is crisp tender and sauce has thickened. If sauce becomes too thick, add chicken broth or cream to thin.
- PARMESAN: Stir in peas followed by Parmesan until melted. Add chicken back to skillet. Season with additional salt and pepper to taste. thawed.
- SERVE: Serve with/over noodles, potatoes or rice and garnish with freshly grated Parmesan Cheese.
Notes
- *This sauce is still wonderfully flavorful without the half and half/heavy cream so if you want to save calories you can definitely skip it – but if you want to add some extra creaminess, its divine.
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