Creamy Pesto Chicken Recipe
This creamy pesto chicken is an effortless, flavor-packed meal with tender chicken cutlets simmered in a luscious pesto cream sauce. Made with just a handful of ingredients, it’s the perfect quick dinner to elevate your weeknights without the fuss!
Ingredients
- 2 large chicken breasts – halved lengthwise to make 4 thinner cutlets
- Salt & freshly ground black pepper – to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 cup basil pesto – store-bought or homemade
- 1 cup heavy cream
- Optional: A splash of water white wine, or chicken broth to adjust the sauce consistency
Instructions
Prepare the Chicken:
- Slice the chicken breasts in half horizontally to create 4 thinner, even cutlets. Season both sides with a light sprinkle of salt and freshly ground pepper. Be cautious with the salt, as pesto can vary in saltiness.
Sear the Chicken:
- Heat a large skillet over medium-high heat. Add the olive oil and butter. Once the butter is melted and the skillet is hot, place the chicken in the pan. Sear for 4-5 minutes per side, or until golden and lightly crisped. Transfer the chicken to a plate and set aside.
Make the Sauce:
- Reduce the heat to medium. Add the pesto and heavy cream to the skillet, stirring well to combine until the sauce becomes smooth and velvety. If needed, scrape up any browned bits from the pan for extra flavor.
Simmer to Finish:
- Return the chicken to the skillet, along with any juices that collected on the plate. Let the chicken simmer in the sauce for about 5 minutes, or until fully cooked (165°F internal temperature) and the sauce has thickened slightly. If the sauce reduces too quickly, add a small splash of water, white wine, or chicken broth to loosen it.
Serve and Enjoy:
- Spoon the creamy pesto sauce generously over the chicken when serving. Pair with mashed potatoes, pasta, rice, or crusty bread to soak up all that incredible sauce.