Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup fresh basil pesto
- 1 cup heavy cream
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and black pepper to taste
- Optional: grated Parmesan cheese and cherry tomatoes for garnish
Instructions
- Pat the chicken breasts dry and season with salt and black pepper. Heat olive oil in a skillet over medium heat. Cook chicken for 6-8 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
- Pour in heavy cream, stirring to combine, and simmer for 2-3 minutes until slightly thickened. Stir in basil pesto until smooth.
- Add the cooked chicken back into the skillet, spooning sauce over the top. Cook for an additional 2-3 minutes until heated through and flavors meld.
Notes
- Use high-quality fresh basil pesto for maximum flavor.
- Adjust the amount of cream to reach desired sauce consistency.
- For dairy-free options, substitute coconut milk or cashew cream.
- Ensure chicken is cooked properly for tender and juicy results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Dairy Optional
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 440 kcal Kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 125 mg