Pesto Chicken Recipe
This creamy pesto chicken is a quick, easy, and flavorful main dish, perfect for a satisfying weeknight dinner or for serving when you want to impress guests.
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Servings: 4 Servings
Calories: 415kcal
Ingredients
- 2 boneless skinless chicken breasts (about 1.3 lb total)
- 1/8 tsp salt
- 1/8 tsp pepper
- 2 Tbsp olive oil divided
- 2 garlic cloves minced
- 1 pint grape tomatoes halved
- ½ cup heavy cream
- ¼ cup pesto
Instructions
- Slice each chicken breast into two thinner pieces, or pound them to even thickness and cut each breast horizontally to make four portions. Season both sides with a pinch of salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown and fully cooked, about 7–10 minutes total, flipping once. Transfer the chicken to a clean plate.
- Lower the heat to medium-low. Add the remaining olive oil to the skillet, then the minced garlic and halved grape tomatoes. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and start to break down.
- Pour in the heavy cream and pesto, stirring to combine with the tomatoes. Let the sauce come to a gentle simmer. Taste and adjust with more salt or pepper if needed.
- Return the chicken to the skillet, turning to coat it in the creamy pesto sauce. Simmer for a few more minutes until the chicken is heated through. Serve hot and enjoy!
Notes
- The great thing about this dish is that it works with almost any type of pesto. A classic basil pesto works perfectly, but a red pesto can be just as delicious. Pesto can be a little expensive, but there are affordable options available. Some good brands to try include Alessi, Barilla, Classico, and Filippo Berio.
Nutrition
Calories: 415kcal | Carbohydrates: 7g | Protein: 34g | Fat: 28g | Sodium: 403mg | Fiber: 2g