Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1 cup fresh basil pesto
- ½ cup heavy cream or Greek yogurt
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: cherry tomatoes, fresh basil leaves, grated Parmesan cheese
- Cooked pasta or rice for serving
Instructions
- Pat the chicken dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add pesto and stir for 1 minute to release aroma. Pour in heavy cream, stirring constantly to create a smooth sauce. Simmer for 2-3 minutes until slightly thickened.
- Return chicken to skillet, coating it with pesto sauce. Simmer for an additional 3-4 minutes to meld flavors.
- Optional: Garnish with cherry tomatoes, basil, and Parmesan. Serve hot over cooked pasta or rice, soaking up the creamy pesto sauce.
Notes
- Use fresh basil for the pesto to maximize flavor.
- Ensure chicken reaches an internal temperature of 165°F (74°C).
- Adjust pesto and cream amounts for desired richness.
- For added protein, add sautéed shrimp or bacon bits.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Gluten-Free, Nut-Free (if pesto is nut-free)
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal Kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 125 mg