Description
This Creamy Pesto Chicken Skillet recipe features tender, golden-seared chicken breasts cooked in a luscious sauce made with basil pesto, heavy cream, cherry tomatoes, and asparagus. Ready in just 30 minutes, it’s a quick and flavorful one-pan meal perfect for busy weeknights or entertaining guests.
Ingredients
Chicken and Coating
- ½ cup all-purpose flour
- ¼ cup grated Parmesan cheese
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 boneless, skinless chicken breasts
For Cooking
- 4 tablespoons unsalted butter (½ stick)
- ⅓ cup diced shallots
- ½ cup white wine
- 1 cup halved cherry tomatoes
- ½ pound asparagus, cut into 1-inch pieces
- ⅓ cup basil pesto
- 1 cup heavy cream (room temperature)
- Kosher salt, to taste
- Ground black pepper, to taste
- Fresh basil (optional, for garnish)
Instructions
- Prepare the Flour Mixture: In a shallow bowl, whisk together all-purpose flour, grated Parmesan cheese, kosher salt, and ground black pepper until combined evenly.
- Coat the Chicken: Dredge both sides of the boneless, skinless chicken breasts thoroughly in the flour mixture, ensuring even coverage for a flavorful crust.
- Sear the Chicken: Heat a large skillet over medium-high heat, then melt the unsalted butter. Add the coated chicken breasts and cook until golden brown on each side, approximately 5-6 minutes per side. Remove the chicken from the skillet and set aside on a clean plate.
- Sauté Shallots: In the same skillet (no need to clean), add the diced shallots and cook until they become lightly golden and fragrant, about 4-5 minutes.
- Deglaze the Pan: Pour in the white wine to deglaze, scraping the bottom of the pan to loosen any browned bits. Cook until the wine has mostly evaporated.
- Cook Vegetables: Add the halved cherry tomatoes and asparagus pieces to the skillet. Cook for 1-2 minutes until they are just tender but still vibrant in color.
- Add Pesto: Stir in the basil pesto and sauté for about 30 seconds until fragrant and well combined with the vegetables.
- Incorporate Cream and Season: Remove the skillet from heat, then add the room temperature heavy cream. Season with additional kosher salt and ground black pepper to taste. Stir thoroughly and return to a gentle simmer until the sauce thickens slightly, about 2-3 minutes.
- Finish Cooking Chicken: Return the seared chicken breasts to the skillet. Continue cooking until the sauce thickens further and the chicken reaches an internal temperature of 165°F (74°C), about 3-5 minutes.
- Serve: Garnish with fresh basil leaves if desired, then serve the creamy pesto chicken hot directly from the skillet for a delicious and comforting meal.
Notes
- Use room temperature heavy cream to prevent curdling when adding to the hot skillet.
- Be sure to not overcrowd the skillet when searing chicken to achieve a nice golden crust.
- If white wine is unavailable, chicken broth can be substituted but will slightly change flavor.
- Fresh basil garnish adds a bright herbal note but is optional.
- Ensure chicken reaches 165°F internally to be safely cooked.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
