Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup fresh basil pesto
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: grated Parmesan cheese and cherry tomatoes for garnish
Instructions
- Pat the chicken breasts dry and season with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken for about 4-5 minutes per side until golden brown. Remove from skillet and set aside.
- Reduce heat to low in the same skillet and add the heavy cream. Stir in the pesto until well combined and simmer gently for 2-3 minutes. Adjust seasoning if needed.
- Return the seared chicken breasts to the skillet, spoon some of the sauce over them. Cover and cook on low heat for an additional 10 minutes, until cooked through and tender.
- Garnish with freshly grated Parmesan and cherry tomatoes. Serve hot with pasta, rice, or vegetables.
Notes
- You can substitute store-bought pesto for convenience. Choose a high-quality brand.
- Keep leftovers in an airtight container for up to 3 days in the refrigerator.
- Reheat gently in a skillet or microwave to preserve saucy consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Gluten-Free optional, Vegetarian: No
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480 kcal Kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 130 mg