Description
A delicious and easy recipe for creamy pesto chicken that combines tender chicken breasts with a rich and flavorful pesto cream sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 pound total)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup heavy cream
- 1/2 cup basil pesto
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach
- Cooked pasta or rice for serving (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with garlic powder, salt, and pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until the chicken is cooked through and no longer pink in the center. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce the heat to low and add the heavy cream, stirring to combine with the drippings left in the pan.
- Stir in the basil pesto and grated Parmesan cheese, mixing until the cheese is melted and the sauce is smooth.
- Add the cherry tomatoes and fresh spinach to the sauce, cooking for an additional 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.
- Slice the cooked chicken and return it to the skillet, coating it in the creamy pesto sauce. Cook for another minute to heat through.
- Serve the creamy pesto chicken over cooked pasta or rice, if desired.
Notes
- For a lighter version, substitute the heavy cream with half-and-half or a non-dairy milk alternative.
- Add sautéed mushrooms or bell peppers for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg