Description
This Creamy Pesto Chicken recipe is a deliciously rich and flavorful dish featuring tender chicken breasts cooked in a creamy pesto sauce with cherry tomatoes and Parmesan cheese. Perfect for a quick weeknight dinner, it combines the fresh herbaceous taste of pesto with a smooth, creamy texture and a hint of wine for depth.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons pesto
- 1 tablespoon olive oil
Sauce
- ¼ cup dry white wine
- ¾ cup heavy cream (room temperature)
- ½ cup pesto
- 1 pint cherry tomatoes, halved
- 2 tablespoons freshly grated Parmesan cheese
- Chopped fresh basil (optional, for serving)
Instructions
- Season the Chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper to enhance flavor.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Make the Sauce Base: In the same skillet, pour in ¼ cup of dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by half, which should take about 2-3 minutes.
- Add Cream and Pesto: Lower the heat to medium and stir in ¾ cup of room temperature heavy cream and ½ cup of pesto. Mix well and let the sauce simmer gently until it thickens slightly, about 3-4 minutes.
- Add Tomatoes and Cheese: Stir in the halved cherry tomatoes and 2 tablespoons of freshly grated Parmesan cheese. Let the sauce cook for an additional 2 minutes, allowing the tomatoes to soften while preserving their shape.
- Return Chicken to Sauce: Place the seared chicken breasts back into the skillet with the sauce. Spoon some sauce over the chicken and let everything simmer together for another 2-3 minutes to allow the flavors to meld.
- Serve: Garnish the dish with chopped fresh basil, if desired, and serve immediately. This creamy pesto chicken pairs well with pasta, rice, or crusty bread to soak up the delicious sauce.
Notes
- Use room temperature cream to prevent curdling when added to the hot pan.
- Dry white wine is essential for deglazing and adding acidity; if unavailable, white grape juice with a splash of vinegar can be substituted.
- Cherry tomatoes add sweetness and a fresh burst of flavor; grape tomatoes can be used as an alternative.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream.
- Ensure the chicken is cooked through to an internal temperature of 165°F (74°C) for food safety.
