Creamy Pesto Marry Me Chicken (Printable)
Creamy pesto chicken with sun-dried tomatoes and Parmesan in a rich garlicky sauce.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
→ For Searing
03 - 2 tablespoons olive oil
04 - 1 tablespoon unsalted butter
→ Vegetables & Aromatics
05 - 3 cloves garlic, minced
06 - 3.5 ounces sun-dried tomatoes (oil-packed), drained and sliced
→ Sauce
07 - 1/2 cup chicken broth
08 - 3/4 cup heavy cream
09 - 1/3 cup basil pesto (store-bought or homemade)
10 - 1/2 cup grated Parmesan cheese
→ Finish
11 - Fresh basil leaves, for garnish
12 - Extra grated Parmesan, for serving (optional)
# How-to Steps:
01 - Pat chicken breasts dry with paper towels and season generously on both sides with salt and freshly ground black pepper.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken breasts for 5 to 6 minutes per side until golden brown and nearly cooked through. Remove and set aside on a plate.
03 - Reduce heat to medium. Add minced garlic to the pan and sauté for 30 seconds until fragrant. Stir in sliced sun-dried tomatoes and cook for 1 minute.
04 - Pour in chicken broth, scraping the bottom of the pan to deglaze. Add heavy cream, basil pesto, and grated Parmesan cheese. Stir well and simmer for 2 to 3 minutes until the sauce slightly thickens.
05 - Return chicken breasts along with any accumulated juices to the skillet. Spoon sauce over the chicken, cover, and simmer for 7 to 8 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
06 - Garnish with fresh basil leaves and extra grated Parmesan. Serve hot alongside pasta, rice, or crusty bread.
# Expert Advice:
01 -
- That pesto laced cream sauce is so rich and golden it makes people close their eyes at the first bite, every single time.
- The whole thing comes together in one pan with ingredients you probably already have lurking in your fridge and pantry.
02 -
- Do not skip pounding the chicken flat because uneven breasts mean dry edges and raw centers that no amount of sauce can fix.
- The sauce will look a bit thin when you first add the cream but it thickens dramatically during that covered simmer so resist the urge to boil it hard.
03 -
- Let the chicken rest for three minutes after taking it off the heat so the juices redistribute instead of running out onto your plate.
- A squeeze of lemon juice right at the end brightens the entire dish and makes people wonder what your secret ingredient is.