Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup basil pesto (store-bought or homemade)
- 1 cup heavy cream
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- Optional: freshly grated Parmesan cheese and cherry tomatoes for garnish
Instructions
- Start by seasoning the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Sear the chicken for about 5-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and cook until fragrant, about 1 minute. Pour in the heavy cream and stir well, scraping any browned bits from the bottom. Let it simmer for 2-3 minutes until slightly thickened. Stir in the basil pesto, mixing thoroughly to combine, and season with additional salt and pepper as needed.
- Return the cooked chicken to the skillet, spooning the sauce over the top. Reduce the heat to low and let everything simmer together for another 5 minutes, allowing the flavors to meld. For an extra cheesy touch, sprinkle with Parmesan cheese and add halved cherry tomatoes for color and freshness.
Notes
- Ensure the chicken is cooked evenly by pounding to an even thickness if necessary.
- Adjust pesto quantity based on preferred herbal intensity.
- For a gluten-free option, verify pesto ingredients or make homemade.
- Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Gluten-Free (with pesto verification), Vegetarian (pesto only)
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 530 kcal Kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 40 g
- Saturated Fat: 17 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 125 mg