Description
Juicy chicken breasts are seared to perfection and then simmered in a creamy pesto sauce, creating a harmonious blend of flavors that’s both comforting and satisfying.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream
- 1/2 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- Fresh basil leaves, for garnish
Instructions
- Prepare the Chicken:
- Season both sides of the chicken breasts with salt and pepper.
- In a large skillet over medium heat, warm the olive oil.
- Add the chicken breasts to the skillet and cook for about 5-6 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Make the Sauce:
- In the same skillet, lower the heat to medium-low.
- Pour in the heavy cream and stir, scraping up any browned bits from the bottom of the pan.
- Add the basil pesto and Parmesan cheese, stirring until the sauce is smooth and well combined.
- Combine and Serve:
- Return the cooked chicken breasts to the skillet, spooning the sauce over them.
- Add the halved cherry tomatoes to the skillet.
- Let everything simmer together for about 3-4 minutes, allowing the flavors to meld and the tomatoes to soften slightly.
- Garnish with fresh basil leaves before serving.
Notes
- For a lighter version, you can substitute half-and-half for the heavy cream.
- Serve this dish over pasta, rice, or with a side of steamed vegetables for a complete meal.
- If you prefer a thicker sauce, let it simmer a bit longer to reduce to your desired consistency.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Carbohydrates: 5g
- Protein: 30g