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Creamy Pesto Chicken Recipe

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4.3 from 8 reviews

This Creamy Pesto Chicken recipe is a flavorful and comforting dish featuring tender pan-seared chicken breasts smothered in a luscious pesto-infused sauce with cherry tomatoes and fresh basil. Ready in just 30 minutes, it makes a perfect weeknight dinner that offers a delightful balance of creamy, savory, and herbaceous flavors.

Ingredients

Chicken and Coating

  • 1 pound boneless skinless chicken breast
  • Kosher salt, to taste
  • Black pepper, to taste
  • ¼ cup plus 2 tablespoons all-purpose flour (divided)
  • 2 tablespoons olive oil (divided)

Sauce

  • ½ medium 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 the Chicken: Cut chicken breasts in half lengthwise or pound until they are ½ inch thick to ensure even cooking. Season both sides generously with kosher salt and black pepper.
  2. Dredge Chicken in Flour: Place ¼ cup of the all-purpose flour in a shallow bowl. Dredge each piece of chicken in the flour, coating evenly, then transfer to a sheet tray to rest.
  3. Sear the Chicken: Heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Add the chicken and cook for about 5 minutes on each side, or until the chicken is golden brown and cooked through. Remove the chicken to a plate and set aside. Wipe out the skillet to prepare for the sauce.
  4. Sauté Onions and Garlic: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the finely chopped onion and cook for 5 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.
  5. Make the Sauce Base: Sprinkle the remaining 2 tablespoons of flour over the onions and garlic. Stir with a wooden spoon to coat the vegetables. Gradually drizzle in the chicken broth while stirring continuously to avoid lumps. Incorporate the broth slowly until fully combined.
  6. Add Pesto, Milk, and Tomatoes: Stir in the pesto and milk into the sauce. Add in the cherry tomatoes. Bring the sauce to a gentle simmer and cook for 5 minutes until the sauce thickens slightly and the tomatoes soften.
  7. Warm Chicken in Sauce: Reduce heat to low and return the cooked chicken breasts to the skillet. Simmer gently for 2 minutes until the chicken is warmed through and coated with the sauce.
  8. Garnish and Serve: Remove from heat, garnish with fresh basil leaves, and serve immediately for a rich and flavorful meal.

Notes

  • For thicker sauce, allow it to simmer a bit longer before adding chicken back.
  • Use fresh pesto for best flavor, but store-bought works well too.
  • If you prefer a dairy-free version, substitute the milk with a plant-based alternative like almond or oat milk.
  • Pounding the chicken to an even thickness ensures it cooks quickly and evenly.
  • This dish pairs well with pasta, rice, or crusty bread to soak up the creamy sauce.

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