This Easy Creamy Pesto Chicken is a true weeknight hero! With tender chicken smothered in a rich, creamy pesto sauce, it’s tasty and quick to make.
You won’t believe how easy it is to whip up. I love serving it with pasta or veggies. It makes me feel like a chef, and it’s on the table in no time! 🍽️
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless chicken breasts are the easiest choice for this recipe. If you want more flavor, consider using thighs instead. They don’t dry out as easily and add a richer taste.
Pesto: I love using homemade basil pesto for that fresh flavor, but store-bought works great too! If you’re looking for a nut-free option, try sun-dried tomato pesto or simply blend fresh basil with olive oil and garlic.
Heavy Cream: This gives the dish a lovely creaminess. If you want a lighter version, you can use half-and-half or even Greek yogurt. Just be careful not to overheat the yogurt to avoid curdling!
Cherry Tomatoes: These add a burst of sweetness and freshness. If you can’t find them, you can substitute with other diced tomatoes or even a mix of bell peppers for a different flavor profile.
How Do I Cook the Chicken Perfectly?
Cooking chicken can be tricky, but getting it just right is key! Here’s how to ensure your chicken stays juicy and flavorful:
- Make sure the pan is hot before adding the chicken; this helps to sear it nicely.
- Do not overcrowd the pan; cook in batches if necessary. This ensures even cooking.
- Use a meat thermometer to check doneness. The internal temperature should reach 165°F (75°C).
- Let the cooked chicken rest for a few minutes before slicing. This helps keep it juicy.
Easy Creamy Pesto Chicken
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 3 tablespoons basil pesto (store-bought or homemade)
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
Time Needed:
This recipe takes about 15 minutes to prepare and another 15-20 minutes to cook. So, in just around 30-35 minutes, you can have a delicious meal ready to serve!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by seasoning the chicken breasts with salt and pepper on both sides. This simple step adds flavor to your dish!
2. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts. Cook for about 5-7 minutes on each side, until they are golden brown and cooked through. The internal temperature should reach 165°F (75°C). Once cooked, remove the chicken from the skillet and set it aside on a plate.
3. Make the Sauce:
In the same skillet, add the minced garlic and sauté it for about 30 seconds until it becomes fragrant. Then, add the halved cherry tomatoes. Cook them for about 3-4 minutes, stirring occasionally, until they start to soften.
4. Add the Cream and Pesto:
Reduce the heat to medium-low. Pour in the heavy cream, stirring gently to combine it with the tomatoes and garlic. Once mixed, stir in the basil pesto and grated Parmesan cheese. Keep stirring until the sauce is smooth and creamy.
5. Combine and Serve:
Now, return the cooked chicken breasts to the skillet. Spoon the creamy sauce over the chicken, letting it cook for an additional 2-3 minutes. This allows the chicken to soak up all those delicious flavors. Before serving, garnish with fresh basil or parsley for a beautiful touch!
Enjoy your creamy pesto chicken with pasta, rice, or steamed vegetables for a delightful meal!
FAQ about Easy Creamy Pesto Chicken
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can use frozen chicken breasts! Just make sure to fully thaw them first. The best way to thaw is in the refrigerator overnight or by sealing them in a plastic bag and submerging them in cold water for about an hour.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can use half-and-half or even Greek yogurt. If using yogurt, add it towards the end of cooking, and make sure to lower the heat to prevent curdling.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the chicken and sauce ahead of time and store them separately in the fridge for up to 2 days. When ready to serve, just reheat the sauce and combine it with the chicken on the stove over low heat until warmed through.
