Description
Creamy Garlic Pesto Chicken is a rich, indulgent dish featuring tender chicken breasts in a velvety garlic-pesto cream sauce with cherry tomatoes, fresh basil, and Parmesan. It’s an elegant yet beginner-friendly recipe perfect for weeknights or special dinners.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup pesto sauce
- 1 cup grated Parmesan cheese (plus extra for garnish)
- 1 cup cherry tomatoes, halved
- Fresh basil leaves for garnish
Instructions
- Season both sides of the chicken breasts with salt and pepper and pat the seasoning in.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Cook chicken for 6–7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, sauté minced garlic for about 30 seconds until fragrant.
- Pour in heavy cream and chicken broth, combining them and bringing the mixture to a gentle simmer.
- Stir in pesto sauce and Parmesan until the sauce is smooth, glossy, and fully combined.
- Return the chicken to the skillet, spooning the creamy sauce over it.
- Tuck halved cherry tomatoes around the chicken and cover the skillet. Let it simmer for 5 minutes to meld flavors and soften tomatoes.
- Garnish with fresh basil leaves and a sprinkle of extra Parmesan before serving.
Notes
- Use boneless thighs for a juicier variation.
- Swap heavy cream with half-and-half or Greek yogurt for a lighter version.
- Marinate the chicken in lemon-herb olive oil for enhanced flavor.
- Store leftovers in an airtight container for up to 3 days.
- Freeze portions in airtight containers for up to 2 months.
- Store sauce separately when making ahead to preserve texture.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 510
- Sugar: 2g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 145mg
