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Creamy Pesto Chicken Recipe

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4.4 from 8 reviews

This creamy pesto chicken recipe features tender chicken breasts cooked to golden perfection and simmered in a luscious pesto-infused sauce with cherry tomatoes and fresh basil. Ready in just 30 minutes, it’s a delicious and comforting meal perfect for weeknight dinners.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

Chicken

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

Sauce

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

Instructions

  1. Prepare the chicken: Cut 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 flour in a shallow bowl. Coat each chicken piece evenly with the flour and transfer them to a sheet tray, shaking off excess flour.
  3. Cook the chicken: Heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Add the chicken and cook until golden brown and fully cooked through, about 5 minutes per side. Remove the chicken to a plate and set aside. Wipe out the skillet to prepare for the sauce.
  4. Make the sauce base: Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the finely chopped onion and cook until soft and translucent, approximately 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
  5. Thicken the sauce: Sprinkle the remaining 2 tablespoons of flour into the skillet and stir with a wooden spoon to combine with the onion and garlic. Gradually drizzle in the chicken broth while stirring continuously to avoid lumps.
  6. Add pesto and milk: Once all the broth is incorporated, stir in the pesto and milk. Add the cherry tomatoes to the sauce.
  7. Simmer the sauce: Bring the sauce to a simmer and cook until it thickens, about 5 minutes. Reduce the heat to low.
  8. Combine chicken and sauce: Return the cooked chicken to the skillet, nestling it into the sauce. Cook for 2 more minutes, just until the chicken is warmed through.
  9. Garnish and serve: Sprinkle fresh basil over the dish and serve immediately for a flavorful, creamy chicken meal.

Notes

  • Pounding the chicken breasts to an even thickness helps them cook evenly and prevents drying out.
  • Use fresh pesto for the brightest flavor, or store-bought pesto works well for convenience.
  • If you prefer a thicker sauce, let it simmer a bit longer, stirring frequently.
  • This recipe pairs beautifully with pasta, rice, or crusty bread to soak up the creamy sauce.

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