Description
A rich and flavorful Creamy Skillet Pesto Chicken recipe featuring tender chicken breasts cooked in a luscious pesto cream sauce topped with parmesan cheese and fresh herbs, perfect for a quick and satisfying dinner in under 30 minutes.
Ingredients
Scale
Chicken and Coating
- 4 boneless skinless chicken breasts
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Sauce and Garnish
- 1/3 cup basil pesto
- 1 cup heavy cream
- Salt and pepper to taste
- 1/3 cup parmesan cheese (shredded)
- Fresh basil or parsley (chopped, optional)
Instructions
- Prepare the Chicken: Lay out a piece of plastic wrap and place 1-2 chicken breasts on it. Place another piece of plastic wrap over the top and use a meat mallet or rolling pin to pound the chicken to an even thickness. Repeat with the remaining chicken breasts.
- Coat the Chicken: In a shallow bowl, whisk together the flour, salt, pepper, and garlic powder. Dip each chicken breast into the flour mixture until fully coated on all sides.
- Cook the Chicken: Heat a large drizzle of olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 8 minutes per side or until cooked through and lightly browned. Transfer the chicken to a plate, cover with foil, and keep warm.
- Make the Sauce: Using the same skillet, add the pesto and cook for 1-2 minutes over medium heat until fragrant. Add the heavy cream, stirring constantly until warmed through and beginning to bubble. Season with salt and pepper to taste.
- Combine and Finish: Return the cooked chicken along with any accumulated juices back into the skillet. Sprinkle the parmesan cheese evenly over the chicken and cook until the cheese melts and the sauce thickens slightly.
- Garnish and Serve: Sprinkle freshly chopped basil or parsley on top for garnish and serve the creamy pesto chicken warm.
Notes
- This dish comes together quickly, making it perfect for a weeknight dinner under 30 minutes.
- To keep the chicken moist, make sure not to overcook it; use a meat thermometer if needed to reach an internal temperature of 165°F (74°C).
- If basil pesto is not available, you can substitute with sun-dried tomato pesto or other herb-based pestos for variety.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.
- Serve with a side of steamed vegetables or over pasta or rice to complete the meal.
Nutrition
- Serving Size: 1 breast
- Calories: 474 kcal
- Sugar: 2 g
- Sodium: 1056 mg
- Fat: 34 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.01 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 147 mg
