Creamy Pesto Chicken (Printable)
Tender chicken in a creamy basil pesto sauce with sun-dried tomatoes and Parmesan, ready in 40 minutes.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
→ For Searing
03 - 2 tablespoons olive oil
04 - 1 tablespoon unsalted butter
→ Vegetables & Aromatics
05 - 3 cloves garlic, minced
06 - 3.5 ounces sun-dried tomatoes (oil-packed), drained and sliced
→ Sauce
07 - 1/2 cup chicken broth
08 - 3/4 cup heavy cream
09 - 2.8 ounces basil pesto (store-bought or homemade)
10 - 1.75 ounces grated Parmesan cheese
→ Finish
11 - Fresh basil leaves, for garnish
12 - Extra grated Parmesan, for serving (optional)
# How-To Steps:
01 - Pat chicken breasts dry with paper towels. Season generously on both sides with salt and freshly ground black pepper.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken breasts for 5 to 6 minutes per side until golden brown and nearly cooked through. Remove and set aside on a plate.
03 - Reduce heat to medium. Add minced garlic to the pan and sauté for 30 seconds until fragrant. Stir in the sliced sun-dried tomatoes and cook for 1 minute.
04 - Pour in chicken broth, scraping the bottom of the pan to deglaze. Add heavy cream, basil pesto, and Parmesan cheese. Stir well and simmer for 2 to 3 minutes until the sauce is slightly thickened.
05 - Return the chicken breasts along with any accumulated juices to the skillet. Spoon sauce over the chicken. Cover and simmer for 7 to 8 minutes, or until the chicken is cooked through to an internal temperature of 165°F.
06 - Garnish with fresh basil leaves and extra grated Parmesan if desired. Serve hot alongside pasta, rice, or crusty bread.
# Expert Advice:
01 -
- The sauce is so good you will seriously consider doubling it and drinking what is left over from a spoon.
- It looks and tastes like something from a restaurant, but the entire thing happens in one skillet with zero complicated technique.
02 -
- Do not skip patting the chicken dry because moisture is the enemy of a good sear and you will end up steaming instead of browning.
- Keep the heat at a gentle simmer once the cream goes in, because boiling it hard can cause the sauce to break and look grainy.
03 -
- Let the chicken rest for a few minutes after searing so the juices redistribute instead of running out into the sauce.
- Taste the sauce before returning the chicken and adjust the salt, because pesto and Parmesan vary wildly in saltiness from brand to brand.