Description
This Creamy Pesto Chicken recipe is a rich and savory dish featuring succulent chicken breasts smothered in a creamy pesto sauce. It’s the perfect combination of fresh basil, garlic, and Parmesan in a creamy base, creating a deliciously smooth and flavorful sauce. Ideal for a quick and easy dinner, this recipe will make your weeknight meals special.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 cup heavy cream
- 3 tbsp pesto (store-bought or homemade)
- 1 tbsp Parmesan cheese, grated
- 1 tsp garlic powder
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
- 1 tbsp olive oil (for sautéing)
Instructions
- Season the chicken breasts with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side until fully cooked and golden brown (internal temperature should reach 165°F / 74°C). Remove from the skillet and set aside.
- In the same skillet, add heavy cream and pesto, stirring to combine. Bring to a simmer and cook for 2-3 minutes to allow the sauce to thicken.
- Stir in Parmesan cheese and cook for an additional minute.
- Return the cooked chicken breasts to the skillet, spooning the creamy pesto sauce over the chicken. Cook for 2-3 more minutes to warm through.
- Garnish with fresh basil leaves and serve hot with pasta, rice, or a side of vegetables.
Notes
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- If you don’t have pesto on hand, you can use homemade pesto made with fresh basil, garlic, Parmesan, olive oil, and pine nuts.
- This dish pairs perfectly with zoodles (zucchini noodles) for a low-carb option.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 110mg