Marry Me Chicken Pesto (Print View)
Juicy seared chicken in a rich, creamy pesto sauce with sun-dried tomatoes and Parmesan cheese.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Seasonings
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 teaspoon garlic powder
→ For Searing
05 - 2 tablespoons extra-virgin olive oil
→ Creamy Pesto Sauce
06 - 2 cloves garlic, minced
07 - 1/2 cup sun-dried tomatoes, drained and chopped
08 - 1 cup heavy cream
09 - 1/2 cup chicken broth
10 - 1/3 cup basil pesto (store-bought or homemade)
11 - 1/2 cup freshly grated Parmesan cheese
→ Garnish
12 - Fresh basil leaves, torn
13 - Additional Parmesan cheese for serving
# How-To Steps:
01 - Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, and garlic powder.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4 to 5 minutes per side until a golden crust forms. The chicken does not need to be fully cooked at this stage. Remove from the skillet and set aside on a plate.
03 - Reduce the heat to medium. In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1 to 2 minutes until fragrant and softened.
04 - Pour in the heavy cream and chicken broth, stirring constantly to deglaze the pan and lift any browned bits from the bottom.
05 - Stir in the basil pesto and Parmesan cheese until the sauce is smooth and well combined. Bring to a gentle simmer.
06 - Return the seared chicken breasts to the skillet, spooning sauce over each piece to coat evenly. Cover with the lid and simmer on low heat for 10 to 12 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the sauce has thickened.
07 - Transfer the chicken to plates, spoon generous amounts of sauce over each portion, and garnish with torn fresh basil leaves and additional Parmesan cheese. Serve immediately.
# Expert Hints:
01 -
- The pesto cream sauce comes together in one pan and tastes like you spent hours on it.
- It reheats beautifully the next day, which means lunch at work will make your coworkers jealous.
02 -
- Do not let the sauce boil vigorously or the cream will break and turn grainy on you.
- The chicken will look underdone when you pull it from the sear but trust the simmer to finish it.
03 -
- A meat mallet is your best friend here because evenly thick chicken means no dry ends and no raw centers.
- Let the sauce rest off the heat for 2 minutes before serving because it thickens into the perfect consistency as it cools slightly.