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Creamy Pesto Chicken Recipe

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3.9 from 15 reviews

This Creamy Pesto Chicken recipe features tender, golden-brown chicken breasts cooked in a rich and flavorful pesto cream sauce with cherry tomatoes and fresh basil. Ready in just 30 minutes, it’s an easy and elegant skillet meal perfect for weeknights or special occasions.

Ingredients

Chicken

  • 1 pound boneless skinless chicken breast
  • Kosher salt, to taste
  • Black pepper, to taste
  • ¼ cup all-purpose flour (for dredging)

Sauce & Vegetables

  • 2 tablespoons olive oil (divided)
  • ½ medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 ½ cups chicken broth
  • 2 tablespoons all-purpose flour (additional)
  • ½ cup pesto
  • ¼ cup milk
  • 8 ounces cherry tomatoes
  • Fresh basil leaves (for garnish)

Instructions

  1. Prepare the chicken: Cut the chicken breasts in half lengthwise or pound them until they are about ½ inch thick. Season both sides generously with kosher salt and black pepper.
  2. Dredge the chicken: Place ¼ cup of all-purpose flour in a shallow bowl. Coat each piece of chicken evenly in the flour, then transfer to a sheet tray to set aside.
  3. Cook the chicken: Heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Add the floured chicken breasts and cook for 5 minutes per side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside on a plate. Wipe out the skillet to prepare for the sauce.
  4. Sauté aromatics: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the finely chopped onions and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  5. Create the sauce base: Sprinkle the remaining 2 tablespoons of flour over the onions and garlic, stirring to combine thoroughly with a wooden spoon to form a roux.
  6. Add liquids and pesto: Gradually drizzle in the chicken broth, stirring continuously to avoid lumps and achieve a smooth sauce. Once fully incorporated, mix in the pesto and milk until the sauce is creamy and well combined.
  7. Simmer with tomatoes: Add the cherry tomatoes to the skillet. Bring the sauce to a gentle simmer and continue cooking for about 5 minutes, allowing the sauce to thicken and the tomatoes to soften.
  8. Reheat chicken: Reduce the heat to low, return the cooked chicken breasts to the skillet, and cook for another 2 minutes until the chicken is warmed through and coated in the sauce.
  9. Serve: Garnish with fresh basil leaves and serve immediately for a delicious, comforting meal.

Notes

  • For a lower-fat version, substitute milk with a low-fat alternative or use less olive oil.
  • Fresh pesto can be replaced with store-bought for convenience, but homemade pesto enhances flavor significantly.
  • Chicken breasts can be butterflied evenly to ensure consistent cooking thickness.
  • Serve alongside pasta, rice, or crusty bread to soak up the creamy sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://marthatasty.com/creamy-pesto-chicken-recipe/