Pesto Chicken Recipe
When I want something quick, easy, and super flavorful for dinner, I make this pesto chicken recipe. Just 6 ingredients and 30 minutes!Step-by-step photos can be seen below the recipe card.
Servings: 4
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons pesto
- 1 tablespoon olive oil
For the Sauce
- ¼ cup dry white wine
- ¾ cup heavy cream room temperature
- ½ cup pesto
- 1 pint cherry tomatoes halved
- 2 tablespoons freshly grated Parmesan cheese
- Chopped fresh basil optional, for serving
Instructions
- Pat the chicken breasts dry and slice them in half into cutlets. You should have four total. Season both sides with salt and pepper.2 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
- Place the chicken in a bowl and toss with the 2 tablespoons of pesto until well coated. Set aside.2 tablespoons pesto
- Heat the olive oil in a large skillet over medium heat. Once hot, sear the chicken on both sides until cooked through, about 4-5 minutes per side. Set the chicken aside.1 tablespoon olive oil
- Add the wine to the skillet and scrape off any browned bits from the bottom of the pan.¼ cup dry white wine
- Stir in the heavy cream and pesto. Bring to a simmer and cook until slightly thickened, about 3-4 minutes.¾ cup heavy cream, ½ cup pesto
- Add the tomatoes and cook until warmed through, 1-2 minutes.1 pint cherry tomatoes
- Return the chicken to the pan and spoon the sauce over to coat.
- Serve topped with Parmesan cheese and fresh basil.Chopped fresh basil, 2 tablespoons freshly grated Parmesan cheese
Nutrition
Serving: 1serving | Calories: 510kcal | Carbohydrates: 10g | Protein: 30g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 131mg | Sodium: 1148mg | Potassium: 752mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2068IU | Vitamin C: 29mg | Calcium: 134mg | Iron: 2mg