Description
Creamy Pesto Chicken delivers an irresistible flavor with simple preparation. This dish combines juicy chicken, fresh tomatoes, and a rich pesto cream sauce, making it a perfect choice for a quick and delicious dinner that everyone will love.
Ingredients
Scale
- 1 to 1.5 pounds chicken breast (about 2 large)
- ½ teaspoon garlic powder
- salt & pepper (to taste)
- 1 tablespoon olive oil
- 1 pint grape or cherry tomatoes (cut in half)
- 1 teaspoon minced garlic (or ¼ teaspoon garlic powder)
- ¾ cup chicken broth
- ¾ cup heavy cream
- 1 teaspoon cornstarch
- ¼ to ⅓ cup basil pesto (or more to taste)
- ¼ cup grated parmesan (or more to taste)
Instructions
- Cut the chicken breasts in half lengthwise and pound the thicker parts to create even cutlets. Season with garlic powder, salt, and pepper.
- Heat a large skillet over medium-high heat and add the olive oil. Sear the chicken until golden brown, around 3-4 minutes per side, and then set aside.
- Reduce the heat to medium and add the halved tomatoes to the skillet. Sauté for 2-3 minutes until softened, then add the minced garlic for an additional 30 seconds.
- Pour chicken broth into the skillet and bring to a gentle simmer, scraping any browned bits from the bottom. Whisk together cream and cornstarch, then add to the skillet. Simmer gently for 1-2 minutes.
- Stir in pesto and grated parmesan, then return the chicken to the skillet, coating it in the sauce. Simmer gently until heated through.
- Serve immediately over linguine or spaghetti, with extra pesto, parmesan, and cracked pepper if desired.
Notes
Pound the chicken to ensure even cooking and tenderness.
Do not let the sauce boil once the cream is added to prevent splitting.
Adjust the amount of pesto and parmesan based on taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 60g
- Cholesterol: 200mg