0 from 180 votes
Creamy Pesto Chicken Recipe
Tender and juicy chicken breast cooked in a creamy pesto sauce with cherry tomatoes and fresh basil.
Prep Time
5 mins
Cook Time
5 mins
marinade
1 hr
Total Time
1 hr 25 mins
Servings: 4
Calories: 234 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 pound chicken breasts boneless and skinless
- kosher salt and fresh ground pepper to taste
- 2 tablespoons basil pesto or homemade
- 1 tablespoon extra virgin olive oil
- 2 cups cherry tomatoes
SAUCE:
- 1 tablespoon gluten-free flour
- 2 garlic cloves minced
- 1 tablespoon basil pesto or homemade
- 1 cup almond milk
- kosher salt and fresh ground pepper to taste
Optional to garnish:
- Freshly shaved parmesan for garnish
- fresh basil leaves
Instructions
- Place 1 pound chicken breasts in a Ziploc bag. Add in 2 tablespoons basil pesto, Kosher salt and fresh ground pepper. Seal the bag and gently move the breasts through the bag to get them all nicely coated.
- Allow the chicken to marinated for at least 1 hour or overnight.
- After the chicken marinades and you are ready, in a small bowl, whisk all sauce ingredients until well combined. (1 tablespoon gluten-free flour, 2 garlic cloves -minced- 1 tablespoon basil pesto, 1 cup almond milk, and Kosher salt and fresh ground pepper)
- Heat the 1 tablespoon extra virgin olive oil in a large nonstick skillet. Add marinated chicken and cook for about 5 minutes per side or until cooked through.
- Pour this sauce over the chicken into the pan, and add in the 2 cups cherry tomatoes.
- Simmer for 5-6 minutes over medium-low heat, until the sauce thickens and the tomatoes burst.
- Garnish with Freshly shaved parmesan and Fresh basil leaves if desired and enjoy!
Cup of Yum
Notes
- The serving size is one chicken breast
- Without marinating time, you need only 30 minutes to make this chicken recipe. You may marinate for a shorter time or marinate the night before.
- Do not overcook the chicken to prevent it from drying
- You may use another protein like shrimp or salmon
- Almond milk can be replaced with any other milk
- Use any oil of choice
- Consider adding in your favorite veggies like broccoli or asparagus
- Store leftovers in an airtight container in the fridge for up to 4 days
- You may use boneless chicken thighs if you like.
Nutrition Information
Calories
234kcal
(12%)
Carbohydrates
6g
(2%)
Protein
26g
(52%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
73mg
(24%)
Sodium
327mg
(14%)
Potassium
588mg
(17%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
625IU
(13%)
Vitamin C
19mg
(21%)
Calcium
111mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 234
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 6g | 2% |
| Protein | 26g | 52% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 327mg | 14% |
| Potassium | 588mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 625IU | 13% |
| Vitamin C | 19mg | 21% |
| Calcium | 111mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.