Description
This creamy pesto chicken recipe features tender pan-seared chicken breasts cooked in a flavorful homemade pesto cream sauce with cherry tomatoes and fresh basil. Ready in 30 minutes, it's an easy and delicious weeknight dinner that combines savory, herby, and creamy elements for a satisfying meal.
Ingredients
Chicken
- 1 ½ pounds boneless skinless chicken breast
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 2 tablespoons olive oil (divided)
Sauce and Vegetables
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 ½ cups chicken broth
- ½ cup pesto
- ¼ cup milk
- 2 tablespoons all-purpose flour
- 8 ounces cherry tomatoes
- Fresh basil, for garnish
Instructions
- Prepare the chicken: Cut chicken breasts in half lengthwise or pound until they are ½ inch thick. Season both sides with salt and pepper.
- Dredge the chicken: Place ¼ cup flour in a shallow bowl. Coat each chicken piece in the flour, shaking off excess, and place on a sheet tray.
- Cook the chicken: Heat 1 tablespoon olive oil in a large cast iron skillet over medium-high heat. Add chicken and cook until golden brown and fully cooked through, about 5 minutes per side. Remove cooked chicken to a plate and set aside. Wipe out the skillet to prepare for the sauce.
- Cook onions and garlic: In the same skillet, reduce heat to medium and add the remaining 1 tablespoon olive oil. Add the finely chopped onions and cook until soft and translucent, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute.
- Make the sauce base: Sprinkle the remaining 2 tablespoons of flour into the skillet and stir with a wooden spoon to incorporate with the onions and garlic. Slowly drizzle in the chicken broth in small amounts, stirring continuously to avoid lumps.
- Add pesto and milk: Once the broth is fully incorporated, stir in the pesto and milk until the sauce is smooth.
- Add tomatoes and simmer: Add the cherry tomatoes to the skillet and bring the sauce to a gentle simmer. Cook until the sauce thickens, about 5 minutes.
- Finish the dish: Reduce heat to low and return the cooked chicken to the skillet. Cook until warmed through, about 2 minutes.
- Garnish and serve: Sprinkle fresh basil over the dish and serve immediately.
Notes
- For extra flavor, use homemade pesto or a high-quality store-bought pesto.
- Chicken breasts can be pounded evenly for quicker, even cooking.
- Adjust the consistency of the sauce with extra chicken broth or milk if needed.
- This dish pairs well with pasta, rice, or crusty bread to soak up the creamy pesto sauce.
- Cherry tomatoes add a fresh burst of sweetness, but you can substitute with sun-dried tomatoes if preferred.
