Creamy Pesto Chicken Recipe
Make a restaurant-quality meal at home with this rich, flavor-packed Creamy Pesto Chicken recipe. This chicken dish comes together in just 30 minutes, making it perfect for a quick and satisfying dinner.
Servings: 4
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts (about 4 pieces)
- salt and freshly ground black pepper to taste
- 2 tablespoons basil pesto
- 2 tablespoons olive oil
- 2 cups cherry tomatoes halved
For the Sauce
- 1 tablespoon all-purpose flour
- 2 cloves garlic minced
- ½ tablespoon basil pesto
- 1 cup fat free evaporated milk
- salt and fresh ground black pepper to taste
- freshly shaved parmesan for garnish, optional
- fresh basil ribbons for garnish, optional
Instructions
- Season the chicken with salt and pepper, and rub it with the basil pesto.
- Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the chicken to the heated oil and cook for 5 to 6 minutes on each side or until thoroughly cooked.
- In the meantime, prepare the sauce by combining flour, garlic, basil pesto, evaporated milk, salt, and pepper in a mixing cup or bowl; whisk until thoroughly combined and set aside.
- Remove the chicken from the skillet and set it aside.
- Return the skillet to the heat and stir in the tomatoes. If the pan is dry, add a little more olive oil.
- Cook the tomatoes over medium-high heat for about 1 minute or until just beginning to soften. Add the prepared pesto sauce to the skillet and bring to a boil.
- Place the chicken back in the skillet and cook for 2 to 3 minutes, or until heated through.
- Remove from heat and garnish with cheese and basil ribbons.
- Serve with pasta, rice, and/or salad.
Nutrition
Calories: 299kcal | Carbohydrates: 12g | Protein: 30g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 75mg | Sodium: 301mg | Potassium: 794mg | Fiber: 0g | Sugar: 9g | Vitamin A: 840IU | Vitamin C: 19.6mg | Calcium: 217mg | Iron: 1.2mg
