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Creamy Pesto Chicken Recipe

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3.9 from 70 reviews

This Creamy Pesto Chicken recipe features tender chicken breasts cooked to golden perfection, enveloped in a rich and flavorful pesto cream sauce with cherry tomatoes and fresh basil. Perfect for a quick and elegant weeknight dinner, it combines the freshness of pesto with a luscious creamy texture for an irresistible dish ready in 30 minutes.

Ingredients

Chicken

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

Sauce

  • ½ medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 ½ cups chicken broth
  • ½ cup pesto
  • ¼ cup milk
  • 8 ounces cherry tomatoes

Garnish

  • Fresh basil, for garnish

Instructions

  1. Prepare the Chicken: Cut the chicken breasts in half lengthwise or gently pound them until they are about ½ inch thick. Season both sides generously with kosher salt and black pepper to enhance flavor.
  2. Dredge the Chicken: Place ¼ cup of all-purpose flour in a shallow bowl. Lightly coat each piece of chicken in the flour, shaking off any excess, then transfer them to a sheet tray ready for cooking.
  3. Sear the Chicken: Heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Add the floured chicken breasts and cook until golden brown and fully cooked, approximately 5 minutes per side. Remove the chicken from the skillet and set aside on a plate. 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 yellow onion and sauté until soft and translucent, about 5 minutes. Incorporate the minced garlic and cook until fragrant, about 1 minute.
  5. Create the Roux and Add Broth: Sprinkle the remaining 2 tablespoons of flour into the skillet with onions and garlic, stirring with a wooden spoon to combine. Slowly drizzle in the chicken broth while stirring constantly to avoid lumps, creating a smooth sauce base.
  6. Add Pesto, Milk, and Tomatoes: Once all the broth is incorporated and the sauce starts to thicken, stir in the pesto and milk until fully combined. Add the cherry tomatoes to the sauce and bring it to a gentle simmer for about 5 minutes, allowing the sauce to thicken and flavors to meld.
  7. Finish the Dish: Reduce the heat to low and return the cooked chicken breasts to the skillet. Simmer for an additional 2 minutes to warm the chicken through and let it absorb some of the sauce flavors. Garnish with fresh basil leaves and serve immediately for the best taste experience.

Notes

  • Using a cast iron skillet helps achieve a perfect sear and even cooking for the chicken.
  • Adjust the thickness of the sauce by controlling the amount of chicken broth added.
  • Fresh basil adds a fragrant and colorful garnish, but can be omitted if unavailable.
  • Cherry tomatoes add a burst of sweetness; substitute with grape tomatoes if needed.
  • For a richer flavor, substitute milk with half-and-half or heavy cream.
  • Serve over pasta, rice, or with crusty bread to soak up the delicious sauce.

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