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Creamy Pesto Chicken

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Creamy Pesto Chicken combines tender chicken breasts with a rich, creamy pesto sauce. The dish is full of vibrant basil pesto flavor, complemented by garlic, Parmesan cheese, and a touch of lemon. It’s quick, easy, and perfect for weeknight dinners or special occasions.

Ingredients

  1. For the chicken:
    • 4 boneless, skinless chicken breasts
    • 1 tablespoon olive oil
    • Salt and pepper, to taste
  2. For the creamy pesto sauce:
    • 2 cloves garlic, minced
    • 1 cup heavy cream
    • ½ cup chicken broth (or vegetable broth)
    • ½ cup grated Parmesan cheese
    • 3–4 tablespoons pesto (store-bought or homemade)
    • 1 teaspoon lemon juice (optional)
  3. For garnish:
    • Fresh basil, for garnish (optional)

Instructions

Prepare the chicken: Season the chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 6-7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set it aside.

  1. Make the creamy pesto sauce: In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Then, add the chicken broth, heavy cream, and Parmesan cheese, stirring to combine. Bring to a simmer and let the sauce cook for 2-3 minutes, until it thickens slightly.
  2. Add pesto: Stir in the pesto and lemon juice (if using), mixing until smooth and creamy. Taste and adjust seasoning with salt or pepper if necessary.
  3. Combine chicken and sauce: Return the cooked chicken breasts to the skillet, spooning the creamy pesto sauce over the top. Let it simmer for 2-3 minutes to allow the flavors to meld and the chicken to warm through.
  4. Serve: Garnish with fresh basil and extra Parmesan cheese, if desired. Serve with pasta, rice, or a fresh salad for a complete meal.

Notes

  • For a lighter version, substitute heavy cream with half-and-half or use a lighter pesto sauce with less oil.
  • You can make the creamy pesto sauce ahead of time and store it in the fridge for up to 2 days. Reheat gently before serving.
  • For a vegetarian option, substitute the chicken with pan-seared tofu or roasted vegetables like zucchini or eggplant.

Nutrition

Find it online: https://thefamilycooking.com/creamy-pesto-chicken/