Description
This creamy pesto chicken recipe features tender, juicy chicken breasts cooked to perfection and smothered in a rich, flavorful pesto cream sauce with cherry tomatoes and Parmesan cheese. It’s an easy 30-minute meal perfect for weeknight dinners, combining Italian-inspired ingredients for a delightful and comforting dish.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
Sauce
- 2 tablespoons pesto
- ¼ cup dry white wine
- ¾ cup heavy cream (room temperature)
- ½ cup pesto
- 1 pint cherry tomatoes, halved
- 2 tablespoons freshly grated Parmesan cheese
Garnish
- Chopped fresh basil (optional, for serving)
Instructions
- Season and Sear Chicken: Pat the chicken breasts dry and season both sides with kosher salt and freshly ground black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Create the Sauce Base: In the same skillet, reduce the heat to medium. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until slightly reduced.
- Add Cream and Pesto: Stir in the heavy cream and both tablespoons and then half a cup of pesto until fully combined and smooth. Let the sauce simmer gently for 3-4 minutes, allowing it to thicken slightly.
- Add Tomatoes: Stir in the halved cherry tomatoes and cook for another 2-3 minutes until the tomatoes begin to soften but still retain their shape.
- Combine Chicken and Sauce: Return the seared chicken breasts to the skillet, spooning the creamy pesto sauce over the top. Simmer everything together on low heat for 2-3 minutes to let the flavors meld.
- Finish with Parmesan and Basil: Sprinkle freshly grated Parmesan cheese over the chicken and sauce. Garnish with chopped fresh basil if desired before serving.
Notes
- Use room temperature heavy cream to avoid curdling when added to the hot sauce.
- Cherry tomatoes add color and a slight sweetness; grape tomatoes can be used as an alternative.
- Adjust the amount of pesto according to your taste preference for a milder or stronger herbal flavor.
- Serve over pasta, rice, or with crusty bread to soak up the creamy pesto sauce.
- For a lighter option, substitute half-and-half for the heavy cream, but the sauce will be less rich.
