Description
A comforting yet elegant chicken dish simmered in a rich, creamy pesto sauce, perfect for busy weeknights when you want maximum flavor with minimal effort.
Ingredients
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Boneless, skinless chicken breasts – 1 ½ pounds (680 g)
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Olive oil – 2 tablespoons
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Salt – 1 teaspoon
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Black pepper – ½ teaspoon
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Garlic powder – 1 teaspoon
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Onion powder – 1 teaspoon
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Unsalted butter – 2 tablespoons
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Garlic, minced – 4 cloves
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Heavy cream – 1 cup (240 ml)
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Chicken broth – ½ cup (120 ml)
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Basil pesto – ½ cup (120 g)
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Grated Parmesan cheese – ½ cup (50 g)
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Italian seasoning – 1 teaspoon
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Red pepper flakes – ¼ teaspoon (optional)
Instructions
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Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
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Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5–6 minutes per side. Remove and set aside.
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Lower the heat to medium and melt butter in the same skillet. Add minced garlic and cook briefly until fragrant.
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Stir in chicken broth, scraping the pan, then add heavy cream, pesto, Italian seasoning, and red pepper flakes.
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Simmer the sauce for 3–4 minutes, then return the chicken to the skillet.
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Sprinkle in Parmesan cheese and simmer for 5 minutes until the chicken is cooked through and the sauce is creamy.
Notes
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Adjust the thickness of the sauce by adding a splash of chicken broth if needed.
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Serve with pasta, rice, or vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes