Creamy Pesto Chicken
Creamy Pesto Chicken combines tender chicken breasts with a luscious homemade pesto sauce and heavy cream, making it perfect for a weeknight dinner served over pasta or with crusty bread.
Ingredients
Main Ingredients
- 4 pieces Boneless and skinless chicken breasts Can substitute with thighs for more flavor
- 1 cup Homemade pesto sauce Store-bought pesto can be used if preferred
- 1/2 cup Heavy cream For a lighter option, use half-and-half
- Salt and pepper Freshly cracked pepper enhances flavor
- Pasta or crusty bread Any pasta type works well
Instructions
Cooking the Chicken
- Heat a large skillet over medium heat.
- Add the chicken breasts to the skillet and cook until browned and cooked through, about 6-7 minutes per side.
- Remove the chicken from the skillet and set it aside on a plate.
Making the Creamy Sauce
- In the same skillet, add the homemade pesto sauce and heavy cream, stirring to combine.
- Bring the sauce to a gentle simmer, allowing the flavors to meld.
- Return the chicken to the skillet and coat each piece with the creamy pesto sauce.
- Season with salt and pepper to taste.
Serving
- Serve the creamy pesto chicken over cooked pasta or alongside crusty bread for dipping in the sauce.
Notes
Use fresh basil in your pesto for the best flavor. Ensure that your chicken is at room temperature before cooking; this helps achieve a more even cook. Stir the sauce occasionally to prevent it from sticking to the bottom of the pan and to incorporate all the flavors. For added depth, consider browning the chicken in olive oil for a crispy exterior before adding the sauce. Pair the dish with a light salad to balance the richness of the creamy sauce. If you like a little heat, add a pinch of red pepper flakes to the sauce for a spicy kick.