Imagine tender, juicy chicken breasts enveloped in a luscious mix of creamy pesto sauce and vibrant grape tomatoes. This Creamy Pesto Chicken is one of those dishes that’s stupidly easy yet oh-so-rewarding. It’s all about warm flavors, comforting textures, and that delightful sauce that has you reaching for a second serving.
Why You’ll Love This Recipe
- Quick and Easy: This dish is ready in a breezy 35 minutes, making it perfect for weeknight dinners.
- Flavor-packed: The creamy pesto sauce is a flavorful powerhouse that transforms simple chicken into a gourmet experience.
- Family-friendly: Even picky eaters will love this dish’s blend of gentle herbs and creamy goodness.
- Customizable: Easily adapt it with your favorite vegetables or pasta to make it your own.
Ingredients You’ll Need
Gather these straightforward ingredients, and watch the magic happen. Each item plays its own starring role in making this Creamy Pesto Chicken dish shine.
- Boneless, skinless chicken breast: Offers a lean protein base with a tender texture.
- Grape tomatoes: Add a pop of color and a slight tang that balances out the richness.
- Heavy cream: The foundation for the sauce’s creaminess that brings everything together.
- Pesto: The star flavor agent. Choose a high-quality pesto for the most delicious results.
- Garlic: Introduces an aromatic depth that elevates the entire dish.
Variations
Don’t hesitate to put your own twist on this Creamy Pesto Chicken. It’s incredibly adaptable and can be tailored to suit a range of tastes and dietary requirements.
- Zucchini Addition: Sauté sliced zucchini with the tomatoes for added texture and nutrition.
- Spice Things Up: Add a pinch of red pepper flakes to the sauce for a bit of heat.
- Dairy-Free Version: Substitute coconut cream for heavy cream to make it lactose-friendly.
How to Make Creamy Pesto Chicken
Step 1: Prepare the Chicken
Fillet the chicken breasts into thinner pieces or pound them to even out the thickness. Season with salt and pepper, ensuring each piece is well-coated for maximum flavor.
Step 2: Sauté the Chicken
In a hot skillet, with a slick of olive oil, cook the chicken until golden-brown and cooked through. This step seals in the juices while creating a beautiful crust.
Step 3: Make the Sauce
Reduce the heat slightly and add garlic and tomatoes, sautéing until the tomatoes soften. Stir in the cream and pesto, letting the sauce simmer and meld.
Step 4: Combine and Serve
Return the chicken to the skillet, coating it thoroughly in the enticing creamy pesto sauce. Allow it to heat through for a few moments before plating.
Pro Tips for Making Creamy Pesto Chicken
- Perfectly Fillet: Use a sharp knife to ensure even chicken pieces for consistent cooking.
- Optimal Cream Consistency: Don’t let the sauce boil vigorously; a gentle simmer keeps the cream smooth.
- Select the Best Pesto: Fresh homemade pesto can make a huge difference in flavor!
- Balanced Searing: Ensure the skillet is hot before adding the chicken to avoid a soggy exterior.
How to Serve Creamy Pesto Chicken
Garnishes
A sprinkle of fresh basil or parsley brings a burst of color and freshness. For a bit of texture, you might add toasted pine nuts.
Side Dishes
This dish pairs beautifully with a side of garlic bread to sop up the sauce, or a refreshing green salad to complement the richness.
Creative Ways to Present
Serve each piece on a decorative platter, garnished with vibrant greens, and a small drizzle of pesto around the plate for an elegant presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Pesto Chicken in an airtight container in the refrigerator for up to 3 days. It keeps the flavor fresh and the chicken tender.
Freezing
The creamy sauce may not freeze well, but you can freeze the cooked chicken separately. Thaw in the fridge overnight before reheating.
Reheating
Reheat on the stovetop over low heat, adding a splash of cream to revive the sauce’s creamy consistency. Avoid microwaving as it may make the chicken chewy.
FAQs
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Can I use store-bought pesto?
Absolutely! Just be sure to choose a high-quality pesto for the best flavor result.
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Is there a vegetarian version of this dish?
Yes, substitute the chicken with tofu or mushrooms and use a vegetable broth-based sauce.
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Can I substitute the cream with milk?
You can, but the sauce will be less creamy; consider thickening with a little cornstarch if needed.
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What type of chicken is the best?
Boneless, skinless chicken breasts work great, but thighs offer a juicier alternative if you prefer.
Final Thoughts
Getting creative in the kitchen can be as simple as whipping up this Creamy Pesto Chicken. It’s a dish that fits seamlessly into any night of the week, delighting everyone around the table. Give it a try and a new family favorite might just emerge!
Print
Creamy Pesto Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-American
Description
Creamy Pesto Chicken is a quick and flavorful dish featuring tender chicken breasts cooked to perfection and bathed in a rich, pesto-infused cream sauce with juicy grape tomatoes, making it an elegant yet easy meal for any night of the week.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts (about 1.3 lb.)
Seasonings
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Oil & Aromatics
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
Vegetables
- 1 pint grape tomatoes, sliced in half
Sauce
- 1/2 cup heavy cream
- 1/4 cup pesto
Instructions
- Prepare the Chicken: Fillet the chicken breasts into two thinner pieces or pound them to an even thickness, then cut each into halves to make four portions. Season each piece evenly with a pinch of salt and pepper on both sides.
- Cook the Chicken: Heat a large skillet over medium heat. Once hot, add 1 tablespoon olive oil and swirl to coat. Place the chicken in the skillet and cook until golden brown on each side and cooked through, about 7-10 minutes total. Remove the chicken and set aside on a clean plate.
- Sauté the Tomatoes and Garlic: Reduce the heat to medium-low. Add the remaining olive oil, minced garlic, and grape tomatoes to the skillet. Sauté for approximately 5 minutes or until the tomatoes soften and start to burst.
- Make the Sauce: Pour in the heavy cream and add the pesto. Stir well to combine. Bring the mixture to a simmer and let it cook for a couple of minutes until slightly thickened. Taste and adjust the seasoning as needed.
- Combine & Simmer: Return the cooked chicken to the skillet, turning to coat with the sauce and tomatoes. Let everything simmer together for 3-5 minutes until the chicken is heated through.
- Serve: Serve hot, garnished with extra pesto or fresh herbs if desired.
Notes
- For extra flavor, top with freshly grated Parmesan cheese.
- If the sauce thickens too much, add a splash of chicken broth or pasta water to loosen it.
- This dish pairs well with pasta, rice, or crusty bread.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 4g
- Sodium: 256mg
- Fat: 33g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
