Creamy Pesto Chicken Recipe
Creamy Pesto Chicken features tender pan-seared chicken in a rich basil pesto Parmesan sauce with juicy cherry tomatoes.Ready in 30 minutes.Perfect for busy weeknight dinners or entertaining guests
Ingredients
Chicken
- 2 250g/9 oz chicken breasts
- ¼ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
Sauce
- 2 shallots finely diced
- ⅔ cup heavy cream
- ⅓ cup chicken stock
- ¼ cup freshly grated Parmesan cheese
- 7 oz cherry tomatoes halved
- ½ cup basil pesto
Instructions
- Slice each chicken breast horizontally to create four thin cutlets.
- In a shallow bowl, combine the flour, salt, garlic powder, and black pepper.
- Coat each chicken cutlet evenly in the seasoned flour and shake off the excess.
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Cook the chicken for 3–4 minutes per side until golden and nearly cooked through. Remove and set aside.
- Reduce the heat to medium and sauté the diced shallots until soft and fragrant.
- Stir in the chicken stock, heavy cream, and Parmesan cheese. Simmer for 2–3 minutes until slightly thickened.
- Add the cherry tomatoes and cook until they begin to soften.
- Lower the heat and stir in the pesto until smooth and creamy.
- Return the chicken and any juices to the skillet, coating each piece in the Creamy Pesto Chicken sauce.
- Simmer for another 2–3 minutes until the chicken is fully cooked.
- Serve immediately with your favorite side dishes.
Notes
- Homemade pesto provides the freshest flavor, but quality store-bought pesto works wonderfully.
- Serve over pasta, mashed potatoes, rice, or with crusty bread.
- Add baby spinach during the final few minutes for extra color and nutrition.
- Red pepper flakes add a gentle kick if you enjoy a little heat.