Creamy Pesto Chicken
The perfect blend of comfort and freshness.
Serves: 4
Preparation time: 10 minutes
Cooking time: 25 minutes
Ingredients:
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and black pepper, to taste
- 1 tsp garlic powder
- 1 tbsp olive oil
- 3 cloves garlic, minced
- ½ cup chicken stock
- 1 cup double thick cream
- ⅓ cup basil pesto (store-bought or homemade)
- ½ cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- Fresh basil or parsley, for garnish
How To Make Creamy Pesto Chicken
- Pat the chicken dry and season both sides with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook for 8 –10 minutes per side, until golden and cooked through.
- Remove from the skillet and set aside.
- In the same skillet, reduce heat to medium.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Pour in chicken stock and scrape up any browned bits from the pan.
- Stir in the heavy cream and pesto.
- Let it simmer gently for 3–4 minutes until slightly thickened.
- Add Parmesan cheese and stir until melted and smooth.
- If using cherry tomatoes, add them now and cook for 2 minutes.
- Return the chicken to the skillet, spoon sauce over the top, and simmer for 3–5 minutes until heated through.
- Garnish with fresh basil or parsley and extra Parmesan.