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. 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.
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.
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