Description
This Creamy Pesto Chicken recipe features tender boneless chicken breasts or thighs cooked to golden perfection and smothered in a rich, flavorful sauce made from basil pesto, heavy cream, garlic, and Parmesan cheese. It’s a quick and delicious Italian-inspired main course perfect for weeknight dinners or special occasions, served best over pasta, rice, or mashed potatoes.
Ingredients
Scale
Chicken and Seasoning
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Sauce
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup prepared basil pesto
- ¼ cup grated Parmesan cheese
- ½ teaspoon crushed red pepper flakes (optional)
Garnish
- Fresh basil
- Extra Parmesan cheese
Instructions
- Season the Chicken: Season the chicken breasts or thighs evenly with salt and black pepper to enhance flavor throughout the meat.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken in the skillet and sear for 4 to 5 minutes on each side until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Garlic: Reduce the skillet heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Make the Sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the basil pesto, grated Parmesan cheese, and crushed red pepper flakes if using. Continue to simmer for 3 to 5 minutes, stirring frequently until the sauce slightly thickens.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet. Spoon the sauce over the chicken pieces and simmer together for another 2 to 3 minutes to reheat the chicken and allow it to absorb the flavors.
- Garnish and Serve: Garnish with fresh basil leaves and extra Parmesan cheese for added flavor and presentation. Serve warm over pasta, rice, or mashed potatoes.
Notes
- Serve over pasta, rice, or mashed potatoes for a complete meal.
- You can substitute half-and-half for heavy cream to create a lighter sauce.
- Use sun-dried tomato pesto instead of basil pesto for a delicious variation.
