Creamy Pesto Chicken

Name: Creamy Pesto Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 boneless, skinless chicken breasts (about 1.3 lb / 600g total); ⅛ tsp salt (0.8 g); ⅛ tsp pepper (0.3 g); 2 Tbsp olive oil (27 g); 2 cloves garlic, minced (10 g); 1 pint grape tomatoes, sliced in half (120 g); ½ cup heavy cream (120 ml) (119 g); ¼ cup pesto (60 ml) (60 g)

Chicken in pesto cream with blistered tomatoes.

Serves 4Total 35 min

Scale

Ingredients

2 boneless, skinless chicken breasts (about 1.3 lb / 600g total)600 g
⅛ tsp salt0.8 g
⅛ tsp pepper0.3 g
2 Tbsp olive oil27 g
2 cloves garlic, minced10 g
1 pint grape tomatoes, sliced in half120 g
½ cup heavy cream (120 ml)119 g
¼ cup pesto (60 ml)60 g

Method

Step 1 done
Fillet the chicken breasts into two thinner pieces (or pound to even thickness and cut each breast in half). Season both sides with and .
Step 2 done
Heat a large skillet over medium heat. Add 1 Tbsp and swirl to coat. Add the chicken and cook each side until golden brown and cooked through. Remove to a plate.
Step 3 done
Reduce heat to medium-low. Add the remaining 1 Tbsp , the , and the halved . Saute until the tomatoes soften and lose their shape.
Step 4 done
Add the cream and to the skillet. Stir to combine and let the sauce simmer. Taste and adjust seasoning as needed.
Step 5 done
Return the chicken to the skillet, turning to coat with the sauce. Simmer a few minutes more until heated through. Serve hot.

Nutrition

Variations

For more protein, use 3 chicken breasts (about 2 lb) instead of 2 and stir ¼ cup grated Parmesan into the sauce.
For more vegetables, add a sliced zucchini with the tomatoes and wilt in 5 oz of baby spinach before the cream goes in.
For dairy free, use oat barista cream instead of the heavy cream and a pesto made without parmesan. Coconut milk works but fights the basil.

Adapted from Budget Bytes.