Nani's Creamy Pesto Chicken
This easy one pan dinner features juicy chicken breasts smothered in a rich, velvety pesto cream sauce.
recipesbynani.comThere is nothing quite like a creamy pasta or chicken dish to make a busy weeknight feel special. This pesto chicken is one of my favorite recipes because it cooks in a single pan, which makes cleaning up afterward so much easier for you.
My biggest tip for this recipe is to use a good quality store bought pesto or your own homemade version if you have extra basil in the garden. Just make sure to keep the heat low when adding the cream so the sauce stays smooth and silky.
🧺 Ingredients
- 2 large chicken breasts, sliced into thin cutlets
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 cup heavy cream
- 1/3 cup basil pesto
- 1/2 cup grated parmesan cheese
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh basil leaves for garnish
👩🍳Instructions
- 1
Season the chicken cutlets on both sides with salt, pepper, and garlic powder.
- 2
Heat the olive oil and butter in a large skillet over medium heat.
- 3
Add the chicken to the pan and cook for about 5 minutes per side until they are golden brown and cooked through.
- 4
Remove the chicken from the skillet and set it aside on a plate.
- 5
Lower the heat and pour the heavy cream into the same skillet, stirring to scrape up any tasty browned bits from the bottom.
- 6
Whisk in the pesto and parmesan cheese until the sauce is smooth and starting to bubble.
- 7
Return the chicken to the pan and spoon the sauce over the top.
- 8
Let it simmer for 2 minutes to warm everything through before serving with a garnish of fresh basil.
💡 Tips
Serve this chicken over a bed of pasta or steamed zucchini noodles to soak up the extra sauce. You can keep leftovers in an airtight container in the fridge for up to three days, though I recommend reheating them gently on the stove with a splash of water to keep the sauce creamy.
Made this recipe? Let us know how it went.
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