Description
This Creamy Pesto Chicken is a fast one-pan dish that delivers tender chicken coated in a smooth basil and Parmesan sauce. The balance between garlic, cream, and olive oil creates a luxurious texture that brings restaurant-level comfort to the table in under 30 minutes. Serve it with pasta, rice, or light greens for a full meal. For another comforting pasta idea, check out our Creamy Lemon Ricotta Pasta Recipe You’ll Crave.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 ½ lb total, pounded to ½ inch thick)
- 1 tbsp olive oil (extra virgin, for searing)
- 1 tbsp butter (unsalted)
- 3 cloves garlic (minced, fresh)
- ½ cup chicken broth (low sodium)
- 1 cup heavy cream (room temperature)
- ⅓ cup prepared basil pesto (homemade or store-bought)
- ¼ cup grated Parmesan cheese (freshly grated)
- ¼ tsp red pepper flakes (optional, for heat)
- Salt and black pepper (to taste)
- 1 tbsp lemon juice (freshly squeezed)
- 2 tbsp chopped fresh basil (for garnish)
Instructions
- Preheat skillet: Heat a large heavy-bottomed skillet over medium-high heat for 2 minutes, until hot but not smoking.
- Sear chicken: Add olive oil and sear chicken breasts for 4–5 minutes per side, until golden brown and the internal temperature reaches 165°F. Remove to a plate and cover lightly with foil.
- Deglaze pan: Reduce heat to medium and add butter. Once melted, stir in minced garlic and sauté for 30 seconds until fragrant and lightly golden.
- Add broth: Pour in chicken broth to deglaze, scraping up browned bits with a wooden spoon. Simmer for 2 minutes until slightly reduced.
- Incorporate cream: Lower heat to medium-low and stir in the heavy cream. Cook for 3 minutes until warm and smooth, taking care not to boil.
- Stir in pesto and cheese: Add basil pesto and Parmesan, whisking continuously for 2 minutes until the sauce thickens slightly and becomes glossy.
- Adjust flavor: Stir in lemon juice, red pepper flakes, salt, and pepper; taste and adjust seasoning as needed.
- Return chicken: Slide the seared chicken back into the skillet, coating each piece with sauce. Simmer gently for 3–4 minutes, or until sauce clings evenly and chicken feels tender to the fork.
- Finish and thicken: Continue cooking another minute if sauce seems thin; it should coat the back of a spoon.
- Garnish and serve: Turn off heat, sprinkle with fresh basil, and serve immediately with pasta or steamed vegetables.
Notes
- Substitute chicken thighs for a juicier option; increase simmer time by 1 minute.
- Make ahead: The sauce can be prepared up to 2 days in advance and refrigerated; gently reheat before adding chicken.
- Storage: Leftovers keep up to 3 days in an airtight container in the refrigerator.
- Reheat: Warm in a skillet over medium-low heat for 4–5 minutes, stirring often; add a splash of broth to loosen the sauce.
- Serve with pasta, roasted potatoes, or crusty bread to soak up the sauce.
- Use low-fat cream for a lighter version, though sauce will be slightly thinner.
- For extra flavor depth, stir in 1 tsp sun-dried tomato paste with the pesto.
Nutrition
- Array