Description
A quick and easy recipe for tender chicken breasts coated in a rich and creamy basil pesto sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup basil pesto
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped sun-dried tomatoes (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Pat chicken breasts dry with paper towels. Season both sides with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
- Reduce heat to medium. Pour chicken broth into the skillet, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- Stir in the heavy cream, basil pesto, and grated Parmesan cheese. Cook, stirring frequently, for 2-3 minutes until the sauce thickens slightly. If using, stir in sun-dried tomatoes.
- Return the cooked chicken breasts to the skillet, spooning the creamy pesto sauce over them. Heat for another 1-2 minutes until warmed through.
- Serve immediately, garnished with fresh basil leaves if desired. Great with pasta, rice, or roasted vegetables.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F/74°C for safety.
- Sun-dried tomatoes add a burst of flavor and texture if you choose to include them.
- This dish pairs well with a variety of sides such as pasta, rice, or roasted vegetables.