Easy Creamy Pesto Chicken
A quick and delicious creamy pesto chicken dish, perfect for weeknight dinners.
Ingredients
- 4 pieces boneless, skinless chicken breasts
- to taste Salt freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 cup cherry tomatoes halved
- 1 cup heavy cream
- 1/2 cup prepared basil pesto
- 2 cloves garlic minced
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley chopped for garnish (optional)
Instructions
- Pat the chicken breasts dry and season with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat and cook the chicken for about 5-7 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, add minced garlic and cook until fragrant, about 30 seconds. Add cherry tomatoes and sauté for 2-3 minutes until softened.
- Lower the heat to medium-low, pour in the heavy cream, and stir in the basil pesto and grated Parmesan until smooth.
- Return the chicken to the skillet, spoon sauce over it, and simmer for 3-5 minutes to meld flavors.
Notes
Pat chicken dry before cooking for better browning. Use a meat thermometer to ensure doneness at 165°F. Allow chicken to rest for a few minutes before slicing. Store leftovers in an airtight container in the refrigerator.