Creamy Pesto Chicken

5 from 5 votes

Creamy Pesto Chicken

Creamy Pesto Chicken is a delightful dish that combines tender, seared chicken breasts with a rich and creamy basil pesto sauce, accented by the sweetness of cherry tomatoes.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Lunch

Cuisine: American

Keyword: creamy pesto chicken, pesto chicken

Servings:

Calories: 445kcal

Author: Joanna Cismaru

Equipment

12-inch Cast Iron Skillet

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

US Customary - Metric

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.

Video

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