Creamy Pesto Chicken
Tender chicken cutlets in the most delicious and rich basil pesto sauce take just 25 minutes to make for a quick and tasty dinner.
Equipment
Ingredients
- 3 large chicken breasts about 1 lb 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 (30 ml) olive oil
- 2 tablespoons (26 grams) butter
- 8 ounces (225 grams) cherry tomatoes sliced in half
- 3 cloves garlic minced
- ¼ cup (60 ml) chicken stock or water or white wine
- ½ cup (120 ml) heavy cream double cream in the UK
- ¼ cup (60 ml) basil pesto
- 1 tablespoon fresh basil leaves
Instructions
- Season chicken with salt and pepper, then dredge in flour and shake off any excess.
- In a large skillet, heat olive oil over medium high heat. Swirl pan to coat with oil evenly. Brown the chicken (do not overcrowd the pan, and work in 2 batches) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
- In the same skillet, melt butter and add the tomatoes. Stir and cook for 2-3 minutes until they start to soften but don’t go too far as you don’t want to turn them into sauce. Add garlic, and cook for 30 seconds.
- Deglaze the pan with chicken stock or just water or white wine, and with a wooden spoon scrape off any bits stuck to the bottom of the pan. Adjust the heat to medium low, add heavy cream and pesto, and stir to combine and cook for 1 minute. The sauce will reduce and thicken a little.
- Add the chicken back in, and simmer for 1 more minute. Remove from heat, and garnish with some fresh basil leaves if desired.
Notes
- Use Fresh Pesto! This is really, really important. Storebought pesto is sad and yellow-looking, but homemade pesto is amazing!
- Instead of chicken breast: Use boneless skinless chicken thighs that have been trimmed and pounded to an even thickness. You can also use chicken tenderloins.
- Add in some veggies: You can add vegetables directly to this pesto chicken dish! Saute peppers, zucchini, onions, or mushrooms with the tomatoes, or toss in a handful of baby spinach at the end to wilt down into the sauce.
- Choose the Right Skillet: This recipe can be made in any large skillet, but I like to use a stainless steel skillet. If you're worried about food sticking to your skillet, the key is to get the pan very hot.
- Always Deglaze The Pan: The browned bits of food are called “the fond” in culinary speak. The stuff stuck to the bottom of the pan holds so much great flavor. You can deglaze the pan with water, stock, or white wine for added flavor.
- To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 527kcal | Carbohydrates: 14g | Protein: 40g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 159mg | Sodium: 670mg | Potassium: 821mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1281IU | Vitamin C: 16mg | Calcium: 69mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/creamy-pesto-chicken/