Creamy Pesto Chicken Recipe
This Creamy Pesto Chicken Recipe brings together juicy pan-seared chicken, sweet burst grape tomatoes, and a luscious pesto cream sauce—all made in one skillet.
Ingredients
- 2 Boneless, skinless chicken breast (about 1.3 lb. total)
- 1/8 teaspoon Salt
- 1/8 teaspoon Pepper
- 2 tablespoons Olive oil, divided
- 2 Cloves garlic, minced
- 1 pint Grape tomatoes, sliced in half
- 1/2 cup Heavy cream
- 1/4 cup Pesto
Instructions
- Slice each chicken breast in half horizontally to create four thinner cutlets. Alternatively, pound them to an even thickness and cut in half. Make sure both sides are lightly seasoned with salt and pepper.
- A large skillet should be heated with 1 tablespoon of olive oil over medium heat. Once hot, add the chicken and cook for about 3–4 minutes per side, or until golden brown and fully cooked. Put the chicken on a plate and set aside.
- Reduce the heat to medium-low. Add the remaining 1 tablespoon of olive oil to the skillet along with the minced garlic and halved grape tomatoes. Cook for about 5 minutes, stirring occasionally, until the tomatoes begin to soften and burst.
- The heavy cream should be poured in and then stirred in the pesto. Bring the sauce to a gentle simmer, then taste and adjust seasoning with additional salt or pepper if needed.
- Return the cooked chicken to the skillet, turning to coat it in the sauce. Let it simmer for another 2–3 minutes until everything is heated through and the flavors meld together.
- Spoon the creamy pesto sauce and tomatoes over the chicken and serve hot with your favorite side dish.