Creamy Pesto Chicken
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This Creamy Pesto Chicken recipe features perfectly seared chicken, drenched in a velvety pesto sauce, with the burst of sweet cherry tomatoes adding a touch of magic. This dish is the epitome of comfort meets elegance, and it’s ridiculously easy to whip up.
Easy Creamy Pesto Chicken
Here’s a cozy little secret I’m sharing with you today: my Creamy Pesto Chicken. Imagine tender chicken breasts, lovingly pan-seared to perfection, then bathed in a lusciously creamy pesto sauce, with bursts of cherry tomatoes adding a sweet, tangy touch. It’s a heartwarming dish that’s as easy to prepare as it is delicious, perfect for those nights when you want a little bit of comfort without any fuss.
Pro Tip
Don’t rush the sear on the chicken! It’s crucial to get that golden, crispy outside because it adds a fantastic depth of flavor to the dish. Plus, it helps lock in those juices, ensuring each bite is succulent and full of flavor.
Ingredients You’ll Need
- Chicken Breasts: Chicken breasts are perfect here, but if you need to you can replace them with skinless boneless chicken thighs.
- Salt and Pepper: Feel free to adjust to your taste.
- Olive Oil: For searing the chicken. Opt for the best quality you can afford.
- Cherry Tomatoes: These little gems add a burst of sweetness and color. Grape tomatoes are a great substitute.
- Basil Pesto: For that herby, nutty goodness. You can use store-bought or homemade, and if you’re not a basil fan, try sun-dried tomato pesto.
- Heavy Cream: For that creamy, dreamy texture. For a lighter option, half-and-half will work just fine.
- Parmesan Cheese: For that lovely salty, nutty element. Grana Padano or Pecorino Romano are good alternatives.
- Garlic: Fresh is always best for that punch of flavor but feel free to sub in with some garlic powder if that’s all you have.
- Fresh Basil: A little bit for garnish. If you don’t have any, parsley is fine.
Start by getting your oven ready – preheat it to 375°F (190°C). Take your chicken breasts and give them a good sprinkle of salt and pepper on both sides.
Heat olive oil in a large ovenproof skillet over medium-high heat. Add your seasoned chicken breasts to the skillet and sear them until they’re beautifully golden brown, about 3-4 minutes on each side. Once done, set them aside.
In the same skillet, toss in the cherry tomatoes, pesto, garlic and heavy cream. Give it all a good stir and bring it to a simmer. Throw in the Parmesan cheese and fresh basil and cook for about 2 to 3 minutes or until the tomatoes start to burst a bit.
Now, bring the chicken back into the skillet. Spoon that gorgeous sauce over the chicken breasts, making sure they’re well coated. Pop the skillet in the oven and bake for 15-20 minutes. You’re looking for the chicken to reach an internal temperature of 165°F (75°C) and for those tomatoes to be soft and roasted.
How To Serve
I always think about balancing flavors and textures. You want something that complements the creamy, herby richness of the chicken without overpowering it. Here are some of my favorite go-tos that I think you’ll love:
Mashed Potatoes
The Ultimate Parmesan Roasted Broccoli
Easy Garlic Bread
Lemon Pasta
Frequently Asked Questions
Can I make this dish ahead of time?
Absolutely! You can prepare the chicken and the sauce a day ahead, store them separately in the refrigerator, and then bake them when you’re ready. Just remember to let the chicken come to room temperature before baking for even cooking.
Is there a dairy-free alternative for the heavy cream?
Yes, you can use coconut cream as a dairy-free alternative. It adds a slightly different flavor but keeps the sauce rich and creamy.
How can I make this recipe low-carb or keto-friendly?
To make this dish low-carb or keto-friendly, you can skip the cherry tomatoes and serve the chicken with a side of low-carb vegetables like cauliflower rice or zucchini noodles. Also, ensure your pesto is sugar-free.
Expert Tips
- Let the Chicken Rest: After cooking, let the chicken rest for a few minutes before slicing. This helps to keep it juicy and flavorful.
- Use Fresh Garlic: Opt for fresh garlic over powdered for a more vibrant flavor in the sauce.
- Control the Creaminess: Adjust the creaminess of your sauce by adding more or less heavy cream. If you prefer a thicker sauce, let it simmer a bit longer.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat or in the microwave, adding a splash of water or broth if the sauce needs thinning.
I don’t recommend freezing this dish as a whole because the cream sauce will separate upon thawing. I’d recommend freezing the seared chicken separately and making the sauce fresh when you’re ready to serve.
Discover More Chicken Breast Recipes
- Chicken Schnitzel
- Baked Ranch Chicken
- Broccoli Cheddar Stuffed Chicken Breast
- Parmesan Herb Chicken
- Skillet Chicken Parmesan
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Creamy Pesto Chicken
Video
Ingredients
- 4 chicken breasts (skinless and boneless)
- salt and pepper (to taste)
- 2 tablespoons olive oil
- 1 cup cherry tomatoes
- ½ cup basil pesto (store-bought or homemade)
- ½ cup heavy cream
- ¼ cup Parmesan cheese (freshly grated)
- 2 cloves garlic (minced)
- fresh basil (for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Add the chicken breasts and sear until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
- In the same skillet, add the cherry tomatoes, pesto, garlic, heavy cream and stir everything together. Stir in the garlic and Parmesan cheese. Cook for 2-3 minutes until the tomatoes start to burst a bit and the sauce is heated through and starts to thicken.
- Return the chicken to the skillet, spooning the sauce over the breasts.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the tomatoes are soft and roasted.
Equipment
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.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
