Description
This creamy pesto chicken is a delightfully easy meal featuring tender chicken, vibrant tomatoes, and a rich pesto sauce. Perfect for a quick dinner or a comforting meal, its wonderful flavors will surely impress!
Ingredients
Scale
- 1 to 1.5 pounds chicken breast (about 2 large)
- ½ teaspoon garlic powder
- salt & pepper (to taste)
- 1 tablespoon olive oil
- 1 pint grape or cherry tomatoes (cut in half)
- 1 teaspoon minced garlic (or ¼ teaspoon garlic powder)
- ¾ cup chicken broth
- ¾ cup heavy cream
- 1 teaspoon cornstarch
- ¼ to ⅓ cup basil pesto (or more to taste)
- ¼ cup grated parmesan (or more to taste)
Instructions
- Cut the chicken breasts in half lengthwise and pound them to create even cutlets. Season with garlic powder, salt, and pepper.
- Heat a large skillet over medium-high heat and add olive oil. Sear the chicken on both sides until golden brown, around 3-4 minutes each side. Remove and set aside.
- Lower the heat to medium, add the halved tomatoes to the skillet, and sauté for 2-3 minutes until softened. Add minced garlic and cook for an additional 30 seconds.
- Pour chicken broth into the skillet, bringing it to a gentle simmer while scraping the browned bits from the bottom. Whisk together the cream and cornstarch, then add to the skillet without boiling, allowing it to simmer gently for 1-2 minutes.
- Incorporate the pesto and parmesan into the sauce. Return the chicken to the skillet, turning it in the sauce to coat evenly. Simmer gently until heated through.
- Serve immediately over linguine or spaghetti, garnished with extra pesto, parmesan, and cracked black pepper if desired.
Notes
The amount of pesto can be adjusted according to your preference for richness.
For an alternative to chicken, consider using shrimp or tofu for a different protein option.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 150mg