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Creamy Pesto Chicken Recipe

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3.9 from 11 reviews

This creamy pesto chicken recipe features tender, golden-browned chicken breasts simmered in a luscious pesto-infused sauce with cherry tomatoes and fresh basil. Ready in just 30 minutes, this dish combines savory flavors and a creamy texture to create a delightful and easy-to-make dinner perfect for any night of the week.

Ingredients

Chicken and Coating

  • 1 ½ pounds boneless skinless chicken breast
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup plus 2 tablespoons all-purpose flour (divided)
  • 2 tablespoons olive oil (divided)

Sauce and Garnish

  • 1 small yellow onion (finely chopped)
  • 3 garlic cloves (minced)
  • 1 ½ cups chicken broth
  • ½ cup pesto
  • ¼ cup milk
  • 8 ounces cherry tomatoes
  • Fresh basil (for garnish)

Instructions

  1. Prepare Chicken: Cut chicken breasts in half lengthwise or pound until approximately ½ inch thick. Season both sides evenly with salt and black pepper to enhance flavor.
  2. Coat Chicken: Place ¼ cup of all-purpose flour in a shallow bowl. Dredge each piece of chicken thoroughly in the flour, then transfer them to a sheet tray ready for cooking.
  3. Cook Chicken: Heat 1 tablespoon olive oil in a large cast iron skillet over medium-high heat. Add the floured chicken and cook for about 5 minutes per side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside on a plate. Wipe out any leftover residue from the skillet to prepare for the sauce.
  4. Sauté Aromatics: Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the finely chopped onion and cook for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  5. Make Sauce Base: Sprinkle the remaining 2 tablespoons of flour over the onions and garlic. Stir constantly with a wooden spoon to incorporate the flour, creating a roux. Slowly drizzle in the chicken broth while continuously mixing to avoid lumps and develop a smooth sauce consistency.
  6. Add Pesto and Tomatoes: Once the broth is fully incorporated, mix in the pesto and milk to enrich the sauce with creaminess and herbaceous flavor. Add the cherry tomatoes to the skillet. Bring the mixture to a gentle simmer and cook until the sauce thickens slightly, about 5 minutes.
  7. Finish and Serve: Reduce the heat to low and return the cooked chicken breasts to the skillet. Allow them to warm through in the sauce for 2 minutes. Garnish with fresh basil leaves before serving immediately for the best presentation and flavor.

Notes

  • For a thicker sauce, simmer a few extra minutes until desired consistency is reached.
  • You can substitute milk with cream for a richer sauce.
  • Cherry tomatoes can be halved if you prefer smaller pieces bursting in the sauce.
  • Use fresh pesto for the best flavor or store-bought will work in a pinch.
  • Serve with pasta, rice, or crusty bread to soak up the creamy pesto sauce.

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