Creamy Pesto Chicken Recipe

3 months ago

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Season the chicken breasts with garlic powder, paprika, salt, and pepper.
Heat a large skillet with a tablespoon of oil on a medium flame, add the chicken breasts and cook for 5-6 minutes until they turn golden. Transfer them to a plate and set them aside.
Add the remaining tablespoon of oil add the cherry tomatoes and roast for 5-6 minutes until the tomatoes start blistering. Remove the tomatoes to a plate and set them aside.
To the same skillet, add the minced garlic, pesto sauce, and heavy cream and let it cook until the sauce begins to thicken slightly.
Transfer the chicken back to the skillet along with the tomatoes, and cook for 4-5 minutes.
Once done, season with crushed pepper flakes and garnish with parsley. Serve the creamy pesto chicken with greens on the side.

Choose chicken breasts that are similar in size for even cooking.
If needed, pound the chicken so they are even thickness.
Add in more veggies like onions, broccoli, asparagus or fresh spinach.
Substitute shrimp or salmon for the chicken if preferred.
You can use half and half instead of the heavy cream; however, the sauce will be less rich.
If you have leftover pesto, you can freeze it for later use.
Always cook the chicken to a minimum temperature of 165 degrees F when checked with a digital meat thermometer.