Creamy Pesto Chicken
Chicken breasts baked in a creamy pesto sauce with cherry tomatoes and Parmesan.
Servings: 4 servings
Ingredients
Ingredients
- 4 chicken breasts skinless and boneless
- salt and pepper to taste
- 2 tablespoonsolive oil
- 1 cupcherry tomatoes
- 1/2 cupbasil pesto store-bought or homemade
- 1/2 cupheavy cream
- 1/4 cupParmesan cheese freshly grated
- 2 clovesgarlic minced
- fresh basil for garnish
Instructions
Instructions
- Preheat the oven to 375°F (190°C). Pat the 4 chicken breasts dry with paper towels and season both sides with salt and pepper to taste.
- Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat until shimmering. Add the chicken breasts and sear until golden brown, about 3–4 minutes per side. Remove the chicken from the skillet and set aside on a plate.
- Reduce the heat to medium. Add the 2 cloves minced garlic to the skillet and cook about 30 seconds, until fragrant.
- Add 1 cup cherry tomatoes and cook 1–2 minutes, stirring, until they begin to soften and blister.
- Stir in ½ cup basil pesto and ½ cup heavy cream until combined. Bring the mixture to a gentle simmer and cook 2–3 minutes, until the sauce is heated through and starts to thicken.
- Stir in ¼ cup freshly grated Parmesan cheese until melted and incorporated. Taste and adjust salt and pepper if needed.
- Return the chicken breasts to the skillet, nestling them into the sauce and spooning sauce and tomatoes over each breast.
- Transfer the skillet to the preheated oven and bake 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the tomatoes are soft and roasted.
- Remove from the oven and let the chicken rest a few minutes. Garnish with fresh basil before serving.
Equipment
- 12-inch Cast Iron Skillet
Notes
If using store-bought pesto, check for salt content to adjust the seasoning of your dish accordingly.
For a lighter version, replace heavy cream with half-and-half or a light cream.
Keep an eye on the chicken in the oven to prevent overcooking; it’s done when the internal temperature reaches 165°F (75°C).
Customize with your favorite herbs or add-ins like sun-dried tomatoes or spinach for a personal touch.
For a lighter version, replace heavy cream with half-and-half or a light cream.
Keep an eye on the chicken in the oven to prevent overcooking; it’s done when the internal temperature reaches 165°F (75°C).
Customize with your favorite herbs or add-ins like sun-dried tomatoes or spinach for a personal touch.