Description
This creamy pesto chicken is pan-seared to perfection and smothered in a rich basil pesto sauce with garlic, Parmesan, and cream. A flavorful, 30-minute dinner favorite.
Ingredients
2 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoon olive oil
2 cloves garlic, minced
½ cup heavy cream
¼ cup prepared basil pesto
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh basil (for garnish)
Instructions
Season chicken breasts with salt and pepper.
In a skillet over medium-high heat, heat olive oil and cook chicken for 5–6 minutes per side until golden and fully cooked. Remove from skillet.
Reduce heat to medium. Sauté garlic for 30 seconds until fragrant.
Add heavy cream and basil pesto; stir and let simmer for 2–3 minutes.
Stir in Parmesan cheese until melted and sauce is creamy.
Return chicken to skillet, spoon sauce over, and heat for 1–2 minutes.
Garnish with fresh basil and serve.
Notes
Slice chicken before adding it back to sauce for easier serving.
Use coconut cream and dairy-free pesto for a dairy-free version.
Add spinach for extra greens.
Great with pasta, rice, or zucchini noodles for low-carb.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
