Creamy Pesto Chicken

why make this recipe

This dish is quick, tasty, and full of flavor. It uses few ingredients and cooks fast. You get a rich sauce with bright pesto taste and tender chicken.

introduction

Creamy Pesto Chicken is an easy meal for weeknights or a simple dinner for guests. The sauce is smooth and savory and it pairs well with many sides. If you like sandwiches, try the chicken pesto panini recipe for another quick meal idea.

how to make Creamy Pesto Chicken

1. Heat oil in a skillet over medium heat.
2. Season and sear the chicken until golden and cooked.
3. Remove the chicken, then add heavy cream and pesto to the pan. Stir to make the sauce.
4. Simmer the sauce, return the chicken, and coat it well.
5. Cook 2–3 more minutes until warm. Serve with grated Parmesan if you like.

Ingredients :

• 2 chicken breasts
• 1 cup heavy cream
• 1/2 cup pesto sauce
• 2 tablespoons olive oil
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Directions :

1. Heat olive oil in a skillet over medium heat.
2. Season the chicken breasts with salt and pepper, then sear them in the skillet until golden brown and cooked through.
3. Remove the chicken and set aside.
4. In the same skillet, add heavy cream and pesto sauce; stir to combine.
5. Bring the sauce to a simmer, then return the chicken to the skillet, coating it in the sauce.
6. Cook for an additional 2-3 minutes until the sauce is heated through.
7. Serve with grated Parmesan cheese if desired.

how to serve Creamy Pesto Chicken

Serve over pasta, rice, or mashed potatoes. You can also place the chicken on a bed of steamed vegetables or greens. Add a sprinkle of Parmesan and a lemon wedge for brightness.

how to store Creamy Pesto Chicken

Cool the dish to room temperature, then put it in an airtight container. Keep in the fridge for up to 3 days. Reheat gently on low heat or in the microwave until warm. Do not freeze the cream sauce; texture can change.

tips to make Creamy Pesto Chicken

• Pat the chicken dry before cooking so it browns well.
• Use full-fat heavy cream for a smooth sauce.
• Taste the sauce and add a little salt or lemon if needed.
• Slice the chicken before serving to let the sauce soak in.

variation (if any)

• Add spinach or sun-dried tomatoes to the sauce for more color and flavor.
• Use cooked pasta in the skillet and toss with the sauce for a one-pan meal.
• Try chicken thighs for more juiciness.

FAQs

Q: Can I use store-bought pesto?
A: Yes. Store-bought pesto works well and saves time.

Q: Can I use milk instead of heavy cream?
A: Milk will be thinner. Use a bit of flour or cornstarch to thicken, but heavy cream gives the best texture.

Q: How do I know the chicken is done?
A: Cut the thickest part; juices should run clear and meat should not be pink. Or use an instant-read thermometer: 165°F (74°C).

Q: Can I make this ahead?
A: You can cook the chicken and sauce, cool, and store in the fridge. Reheat gently before serving.

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