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Creamy Pesto Chicken with Sun-Dried Tomatoes and Bell Peppers Recipe

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4 from 83 reviews

Creamy Pesto Chicken is a quick and flavorful dish featuring tender chicken strips cooked with a blend of Italian seasonings, sun-dried tomatoes, and bell peppers, all simmered in a rich, creamy pesto sauce. Perfect for a comforting weeknight dinner, this recipe combines fresh herbs and creamy textures for a satisfying meal.

Ingredients

Chicken and Seasoning

  • 1 lb chicken breasts (skinless and boneless, cut into strips)
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Salt (to taste)
  • Black pepper (to taste)
  • 2 tbsp olive oil (divided)

Vegetables & Aromatics

  • ½ large white onion (finely chopped)
  • 4 cloves garlic (minced)
  • ½ cup sun-dried tomatoes (drained and chopped)
  • 2 bell peppers (cut into thin strips)

Sauce

  • ½ cup heavy cream
  • ½ cup chicken broth (low-sodium)
  • 3 tbsp pesto

Garnish

  • Fresh basil (chopped)
  • Parmesan (grated)

Instructions

  1. Heat the skillet: Place a skillet over medium-high heat and add 1 tablespoon of olive oil to warm up.
  2. Season the chicken: In a bowl, season the chicken strips evenly with Italian seasoning, paprika, garlic powder, salt, and black pepper to build layers of flavor.
  3. Cook the chicken: Add the seasoned chicken to the hot skillet and cook for 7-8 minutes, turning until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
  4. Sauté onions and garlic: Add the remaining 1 tablespoon of olive oil to the skillet. Add the finely chopped onion and cook for about 2 minutes until translucent. Then, add minced garlic and chopped sun-dried tomatoes, cooking for an additional 2 minutes to release their flavors.
  5. Cook the bell peppers: Add the bell pepper strips to the skillet and cook for 4-5 minutes until they are tender but still have a slight bite.
  6. Prepare the sauce: While the vegetables cook, in a small bowl, combine heavy cream, low-sodium chicken broth, and pesto. Stir well to blend all ingredients smoothly.
  7. Simmer the sauce: Pour the cream, broth, and pesto mixture into the skillet with the vegetables, bringing it to a gentle simmer over medium heat. Let it cook for about 3-4 minutes to slightly thicken.
  8. Combine chicken and sauce: Return the cooked chicken into the skillet with the sauce and vegetables. Cook everything together for 2-3 minutes until the chicken is warmed through and the sauce has thickened to your desired consistency.
  9. Season and garnish: Adjust the seasoning with salt and black pepper as needed. Garnish the finished dish generously with chopped fresh basil and grated Parmesan cheese before serving.

Notes

  • For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.
  • You can add mushrooms or spinach for extra vegetables and flavor.
  • Serve over pasta, rice, or alongside steamed vegetables for a complete meal.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or in the microwave to avoid breaking the sauce.

Find it online: https://justsosavory.com/creamy-pesto-chicken-with-sun-dried-tomatoes-and-bell-peppers-recipe/