Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Pesto Chicken with Cherry Tomatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 7 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Low Salt

Description

This Creamy Pesto Chicken recipe features tender, pan-seared chicken breasts smothered in a rich and flavorful sauce made from basil pesto, heavy cream, garlic, and sun-dried tomatoes. Quick to prepare and cooked entirely on the stovetop, it offers a perfect balance of savory and fresh, making it an ideal weeknight dinner that feels indulgent but comes together in just 30 minutes.

Ingredients

Chicken

  • 2 boneless skinless chicken breasts (1 ½ to 2 pounds)
  • 1 ½ teaspoons kosher salt
  • ¾ teaspoon black pepper
  • 3 tablespoons olive oil (divided)

Sauce

  • 1 tablespoon minced garlic
  • 1 cup cherry tomatoes (halved)
  • 1 cup heavy cream
  • ½ cup basil pesto
  • ¼ cup sun-dried tomatoes (sliced, optional)
  • 2 tablespoons sliced basil (optional, for garnish)

Instructions

  1. Prepare the Chicken – Cut the chicken breasts in half lengthwise to create 4 thin portions. Place a piece of plastic wrap on top of each and flatten to about ½-inch thick using a meat mallet or rolling pin. Season both sides evenly with kosher salt and black pepper. Set aside in a baking dish or large resealable plastic bag while preparing to cook.
  2. Cook the Chicken – Heat a large skillet over medium heat and add 2 tablespoons of olive oil. When the oil is hot and shimmering but not smoking, place the chicken pieces in the skillet. Use tongs to press down the chicken to ensure maximum contact with the pan. Cook until the chicken turns golden brown on one side, about 5 to 7 minutes. Flip and cook the other side until the internal temperature reaches 160ºF (71ºC), approximately 5 more minutes. Transfer the cooked chicken to a clean plate and cover to keep warm.
  3. Make the Sauce – Lower the heat to medium-low and add the remaining 1 tablespoon of olive oil to the same skillet. Sauté the minced garlic for about 30 seconds until fragrant. Add the halved cherry tomatoes and stir, cooking until the tomatoes soften, about 4 minutes. Pour in the heavy cream, stir in the basil pesto and optional sun-dried tomatoes. Simmer the sauce until it thickens slightly, about 3 to 5 minutes.
  4. Warm the Chicken – Return the cooked chicken to the skillet with the creamy pesto sauce. Turn each piece to coat evenly and let simmer together until the chicken is hot, about 2 minutes.
  5. To Serve – Serve each chicken piece whole or sliced, drizzled generously with the creamy pesto sauce. Garnish with sliced fresh basil for a burst of color and extra flavor.

Notes

  • Flattening the chicken breasts ensures even cooking and helps them cook faster.
  • Use fresh basil pesto or store-bought for convenience.
  • Sun-dried tomatoes add a tangy depth but can be omitted if preferred.
  • Serve with pasta, rice, or crusty bread to soak up the luscious sauce.
  • Make sure not to overcook the chicken to keep it juicy and tender.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://sarabaking.com/creamy-pesto-chicken-with-cherry-tomatoes-recipe/