Description
A deliciously creamy and flavorful pesto chicken recipe that features tender chicken breasts cooked to golden perfection and simmered in a rich sauce made from pesto, heavy cream, and sautéed grape tomatoes. Ready in just 35 minutes, this dish is perfect for a quick and satisfying weeknight dinner.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts (about 1.3 lb/600g total)
- 1/8 tsp salt
- 1/8 tsp pepper
- 2 Tbsp olive oil, divided
Sauce
- 2 cloves garlic, minced
- 1 pint grape tomatoes, sliced in half
- 1/2 cup heavy cream
- 1/4 cup pesto
Instructions
- Prepare the Chicken: Fillet the chicken breasts into two thinner pieces each, or pound to an even thickness and cut each breast in half to make four portions. Season both sides with a pinch of salt and pepper.
- Cook the Chicken: Heat a large skillet over medium heat. Add 1 Tbsp olive oil and swirl to coat. Place the chicken in the skillet and cook for 7-10 minutes total, flipping once, until golden brown and cooked through. Remove chicken to a clean plate.
- Sauté Garlic and Tomatoes: Reduce heat to medium-low. Add the remaining 1 Tbsp olive oil to the skillet along with minced garlic and halved grape tomatoes. Sauté for about 5 minutes, until tomatoes soften and begin to break down.
- Make the Sauce: Stir in the heavy cream and pesto, bringing the mixture to a gentle simmer. Taste and adjust seasoning with salt and pepper as desired.
- Combine and Finish: Return the cooked chicken breasts to the skillet, coating them thoroughly with the sauce and tomatoes. Let simmer for a few more minutes until heated through. Serve hot.
Notes
- For a lighter version, you can substitute half-and-half for the heavy cream.
- Use fresh pesto for the best flavor, or store-bought will also work well.
- Chicken can be pounded to even thickness to ensure even cooking.
- Serve with pasta, rice, or a side of steamed vegetables for a complete meal.
