Marry Me Chicken Pesto (Printable Version)
Juicy chicken in a rich, creamy pesto sauce with sun-dried tomatoes and Parmesan. Ready in 40 minutes.
# Ingredient List:
→ Meats
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
→ 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 - Extra Parmesan cheese, for serving
# How to Make:
01 - Pat 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 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 and set aside on a plate.
03 - In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 1 to 2 minutes until fragrant, scraping up any browned bits from the bottom of the pan.
04 - Reduce heat to medium. Pour in heavy cream and chicken broth, stirring constantly to deglaze the pan and combine all the flavors.
05 - Stir in the basil pesto and grated Parmesan cheese until the sauce is smooth and well blended. Bring to a gentle simmer.
06 - Nestle the seared chicken breasts back into the skillet. Spoon sauce over each piece to coat evenly.
07 - Cover the skillet with a lid and reduce heat to low. Simmer for 10 to 12 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the sauce has thickened.
08 - Transfer chicken to serving plates and spoon the creamy pesto sauce generously over each breast. Garnish with torn fresh basil leaves and additional Parmesan cheese. Serve immediately.
# Expert Tips:
01 -
- The sauce comes together in the same pan, so you build layers of flavor without extra dishes piling up in the sink.
- It feels like a restaurant meal but the whole thing clocks in under forty minutes from fridge to table.
02 -
- Do not skip the sear and try to cook the chicken entirely in the sauce, because you will lose that caramelized crust that makes this dish special.
- Simmering too aggressively will cause the cream to break, so keep the heat low and patient once the lid goes on.
03 -
- Pound the chicken to an even half-inch thickness before seasoning and you will never have to worry about some pieces drying out while others are still pink inside.
- Add a tiny pinch of red pepper flakes to the cream sauce if you want a gentle warmth that makes people lean in for another bite without realizing why.