Creamy Pesto Chicken
Golden seared chicken in a luscious basil pesto cream sauce that tastes like it took far longer than it did.
Ingredients (serves 4)
- 4 chicken breast
- 0.33 cup pesto
- 1 cup heavy cream
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 2 cloves garlic
- 0.25 cup Parmesan
- salt and black pepper
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Save this recipeInstructions
- 1
Slice the chicken breasts in half horizontally and season with salt and pepper.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat and cook the cutlets 4 minutes per side until golden and 165°F. Move to a plate.
- 3
Add the halved cherry tomatoes and minced garlic and cook 2 minutes until the tomatoes begin to soften.
- 4
Stir in the heavy cream and pesto and simmer 3 minutes until the sauce turns pale green and thickens slightly.
- 5
Melt in the grated Parmesan, then return the chicken and coat it in the sauce.
- 6
Serve over pasta, rice, or with warm bread for mopping up the sauce.
