Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup creamy pesto sauce (store-bought or homemade)
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, optional
Instructions
- Start by seasoning the chicken breasts with salt and pepper on both sides. Pound them slightly for an even thickness, if desired.
- Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through. Remove and set aside.
- Lower the heat in the same skillet, add heavy cream, and whisk in the pesto sauce until well combined. Let simmer for 2-3 minutes until slightly thickened.
- Return the chicken to the skillet, spooning the sauce over the top. Cover and simmer for an additional 2 minutes to meld flavors.
- Garnish with fresh basil and Parmesan cheese if using. Serve hot with your favorite sides.
Notes
- Use high-quality pesto for the best flavor—consider making your own with fresh basil, pine nuts, and good olive oil.
- Ensure your skillet is hot enough for a good sear to lock in the juices.
- If the sauce gets too thick, add a splash of chicken broth or more cream to loosen it.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal Kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 125 mg