Description
This Creamy Garlic Pesto Chicken is a flavorful and satisfying dish. Tender chicken breasts are seared, then simmered in a creamy pesto sauce with sun-dried tomatoes, bell peppers, and onions. It’s perfect served over pasta, rice, or zucchini noodles.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon Italian seasoning
- 1/2 medium red onion, chopped
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped, reserve oil
- 3 bell peppers (1 red, 1/2 yellow, and 1/2 green), chopped or sliced
- 1/2 cup basil pesto (store-bought or homemade)
- 1/2 cup heavy whipping cream
- 1/2 cup low-sodium chicken stock
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh basil, chopped (for garnish, optional)
- Grated Parmesan cheese, for garnish (optional)
Instructions
- Prepare Chicken: If your chicken breasts are very thick, consider slicing them in half horizontally to create thinner cutlets. This will help them cook more quickly and evenly.
- Season and Sear Chicken: Heat 1 tablespoon of the reserved oil from the sun-dried tomatoes in a large non-stick skillet over medium heat. Add red pepper flakes and Italian seasoning. Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until cooked through and lightly browned. If the chicken starts to brown too quickly, reduce the heat. Remove the cooked chicken from the skillet and set it aside on a plate.
- Prepare Sauce: In a measuring cup or small bowl, whisk together the basil pesto, heavy cream, and chicken stock until well combined. Set aside.
- Sauté Vegetables: Return the skillet to medium-high heat. Add the chopped red onion, minced garlic, and chopped sun-dried tomatoes to the skillet. If the skillet is dry, add a little more of the reserved oil from the sun-dried tomatoes. Cook, stirring occasionally, for about 1 minute, or until the onion is softened and the garlic is fragrant.
- Add bell peppers
- Add Pesto Sauce: Pour the prepared pesto sauce into the skillet with the vegetables. Bring the sauce to a simmer.
- Slice Chicken: While the sauce is simmering, slice the cooked chicken breasts into strips.
- Combine and Simmer: Return the sliced chicken to the skillet with the simmering pesto sauce. Cook for 2-3 minutes, or until the chicken is heated through and the sauce has thickened slightly.
- Season to Taste: Taste the sauce and season with salt and pepper, as needed.
- Garnish and Serve: Garnish with chopped fresh basil and grated Parmesan cheese, if desired. Serve immediately over pasta, rice, zucchini noodles, or your favorite side dish.
Notes
- Chicken: You can use boneless, skinless chicken breasts or thighs.
- Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes for the best flavor. Reserve some of the oil from the jar to use for cooking the chicken and vegetables.
- Pesto: You can use store-bought or homemade pesto.
- Heavy Cream: For a lighter sauce, you can substitute half-and-half or milk, but the sauce will be thinner.
- Serving Suggestions: This creamy pesto chicken is delicious served over pasta (such as fettuccine, linguine, or penne), rice, zucchini noodles, or mashed potatoes. It’s also great with a side salad or steamed vegetables.
- Storage