5.0 from 24 votes
Creamy Pesto Chicken
Simple and easy, this Creamy Pesto Chicken is made in one pan, and ready in about 30-40 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 494 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 boneless skinless chicken breasts trimmed of excess fat
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- pinch red pepper flakes
- 1/3 cup all purpose flour
- 2 Tbsp olive oil
- 1 Tbsp unsalted butter
- 4 cloves garlic minced or grated
- 1 1/3 cup reduced sodium chicken broth
- 1 1/3 cup heavy cream
- 3 - 4 Tbsp prepared basil pesto
- 1/4 tsp dried Italian seasoning
- 1/3 cup grated Parmesan cheese freshly grated is best
Garnishes
- Pinch of red pepper flakes
- Pinch of black pepper
- minced fresh basil
Instructions
Prepare
- Add chicken breast to a cutting board. Hold your knife parallel to the board and carefully slice the chicken from right to left (if you’re a righty)… opening the chicken breast up like a book. Slice all the way through, so you now have 2 thinly sliced pieces of chicken. Repeat with other chicken breast.
Cup of Yum
Cook chicken
- Season chicken on all sides with salt, pepper, garlic powder, onion powder, and red pepper flakes. Add flour to a shallow bowl or plate.
- Dredge chicken breasts in the flour, on both sides, then place on a plate.
- Heat a large skillet (I like to use cast iron or stainless steel) over MED HIGH heat. Once hot, add olive oil, then add flour-dredged chicken to skillet, being careful not to overcrowd the pan. If your pan is less than 12 inches across, you may need to brown the chicken in batches.
- Cook for about 4-5 minutes per side, or until the chicken has a golden brown crust and is cooked through. Remove to a plate.
Make sauce
- Reduce skillet heat to MED, then add butter and melt. Add garlic and cook for about 30 seconds, stirring frequently.
- Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.
- Pour in heavy cream and stir well to combine. Simmer for several minutes, or until thickened just a bit.
- Add pesto, Parmesan cheese, and Italian seasoning, stirring well to combine. Simmer for another minute to make sure everything is warmed.
Finish
- Add chicken back to the pan, nestling them into the sauce and moving them around so the flour will help thicken the sauce.
- To serve: Spoon some of the sauce over the tops of the chicken, then sprinkle generously with black pepper, red pepper flakes, and fresh basil.
Notes
- I've estimated this recipe serves 4, but feel free to divide it up into as many servings as you'd like.
- If the sauce isn't thickening up to your liking, mix 2 tsp of cornstarch with 1.5 Tbsp heavy cream and stir into the sauce. Cook and stir another minute or so and it should thicken up nicely.
- For substitutions and FAQ's, please see the post written above this recipe.
Nutrition Information
Calories
494kcal
(25%)
Carbohydrates
15g
(5%)
Protein
8g
(16%)
Fat
46g
(71%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Trans Fat
0.1g
Cholesterol
106mg
(35%)
Sodium
589mg
(25%)
Potassium
196mg
(6%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1556IU
(31%)
Vitamin C
1mg
(1%)
Calcium
160mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 494
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 15g | 5% |
| Protein | 8g | 16% |
| Fat | 46g | 71% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 106mg | 35% |
| Sodium | 589mg | 25% |
| Potassium | 196mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1556IU | 31% |
| Vitamin C | 1mg | 1% |
| Calcium | 160mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.