Creamy Pesto Chicken Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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marinade
1 hr
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Total Time
1 hr 25 mins
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Servings
4
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Calories
234 kcal
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Course
Main Course
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Cuisine
American
Creamy Pesto Chicken Recipe
Description
This recipe begins by marinating boneless, skinless chicken breasts in basil pesto with salt and pepper, infusing the meat with herbaceous flavor. After marination, the chicken cooks in olive oil until done, then is coated with a sauce made by whisking gluten-free flour, minced garlic, additional pesto, almond milk, and seasoning. Simmering this mixture melts it into a creamy sauce thick enough to cling to the chicken.
The addition of cherry tomatoes during simmering causes them to burst softly, adding brightness and slight sweetness that balance the richness of the creamy pesto sauce. The dish combines tender, herb-flavored chicken with a velvety sauce and fresh tomato finish.
Serving suggestions include garnishing with freshly shaved Parmesan and basil leaves for extra flavor and freshness. Variations might use other proteins like shrimp or salmon, or add vegetables such as broccoli or asparagus. Proper cooking time is key to avoid drying out the chicken. Leftovers store well refrigerated for up to four days.
Ingredients
- 1 pound chicken breast boneless and skinless
- salt to taste, kosher salt; fresh ground pepper
- black pepper to taste, kosher salt; fresh ground pepper
- 2 tablespoons basil pesto or homemade
- 1 tablespoon extra virgin olive oil
- 2 cups cherry tomato
SAUCE:
- 1 tablespoon gluten-free flour
- 2 garlic minced, cloves
- 1 tablespoon basil pesto or homemade
- 1 cup almond milk
- salt to taste, kosher salt; fresh ground pepper
- black pepper to taste, kosher salt; fresh ground pepper
Optional to garnish:
- Parmesan Cheese for garnish, freshly shaved
- basil fresh 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!
Notes
- Marinate chicken for at least 1 hour or overnight for fuller flavor infusion.
- Prevent chicken from drying by avoiding overcooking; cook about 5 minutes per side.
- Almond milk can be substituted with any preferred milk, and olive oil can be replaced with other cooking oils.
- Consider adding vegetables like broccoli or asparagus to the dish.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Boneless chicken thighs may be used as an alternative to chicken breasts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 234 kcal
% 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.
User Reviews
Overall Rating
5
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