Creamy Pesto Chicken
A delightful combination of tender chicken cutlets enveloped in a luscious pesto cream sauce, perfect for weeknights or special occasions.
Servings: 4 servings
Ingredients
Ingredients
- 3 large Chicken breasts, boneless and skinless Sliced lengthwise into thin cutlets and pounded
- ½ teaspoon Salt
- ¼ teaspoon Ground black pepper
- 6 tablespoons All-purpose flour
- 2 tablespoons Olive oil (30 ml)
- 2 tablespoons Butter (26 grams)
- 8 ounces Cherry tomatoes Sliced in half (225 grams)
- 3 cloves Garlic Minced
- ¼ cup Chicken stock Or water or apple cider vinegar (60 ml)
- ½ cup Heavy cream (120 ml)
- ¼ cup Basil pesto (60 ml)
- 1 tablespoon Fresh basil leaves For garnish
Instructions
- Step 1: Prepare the Chicken - Season the chicken cutlets with salt and black pepper. Dredge each cutlet lightly in flour, shaking off any excess.
- Step 2: Sear the Chicken - In a large skillet, heat the olive oil and butter over medium-high heat. Add the chicken cutlets and cook for about 3-4 minutes on each side until golden brown and fully cooked. Remove from skillet and set aside.
- Step 3: Sauté the Aromatics - In the same skillet, add the cherry tomatoes and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Step 4: Create the Sauce - Pour in the chicken stock and scrape the bottom of the skillet to deglaze. Let it simmer for a minute, then reduce heat to low and stir in the heavy cream and basil pesto. Cook gently until warmed through and slightly thickened.
- Step 5: Combine and Serve - Return the chicken cutlets to the skillet, spooning the creamy pesto sauce over the top. Simmer together for a minute to meld flavors. Garnish with fresh basil leaves before serving.
Equipment
- Large Skillet
- Mixing Bowl
- Plate
Notes
For more flavor, consider marinating the chicken in pesto for 30 minutes before cooking. Adjust garlic to taste, and serve with a fresh salad or steamed vegetables for a balanced meal.