Creamy Pesto Chicken is a delightful dish that combines tender chicken with a rich and flavorful sauce. This meal is perfect for a family dinner or a special occasion. With its vibrant colors and delicious tastes, it brings both warmth and comfort to your table.
Why Make This Recipe
This recipe is a great choice for several reasons. First, it is quick and easy to prepare, making it ideal for busy weeknights. The creamy pesto sauce adds a unique flavor that elevates simple chicken to a new level. Plus, the colorful vegetables not only make the dish appealing but also add nutrients to your meal. You can impress your family and friends with this delicious dish without spending hours in the kitchen.
How to Make Creamy Pesto Chicken
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breasts, cut into strips
- ½ teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes in oil, drained and chopped
- 2 small bell peppers, cut into long thin strips (any color)
- ½ cup heavy cream
- ½ cup low sodium chicken broth
- 3 tablespoons basil pesto
- Chopped fresh basil, for garnish
- Grated parmesan, for garnish
Directions
- Heat 1 tablespoon olive oil in a large 12-inch nonstick skillet.
- Season the chicken strips with Italian seasoning, salt, and pepper. Add them to the skillet and cook over medium heat for 7 to 8 minutes, or until cooked through. Remove the chicken from the skillet and set aside.
- In a mixing bowl, combine heavy cream, chicken broth, and pesto. Whisk until well combined and set aside.
- Return the skillet to the heat and add the remaining olive oil. Stir in the onions and cook for 2 minutes.
- Add garlic and sun-dried tomatoes. Cook over medium-high heat for 30 seconds or until fragrant.
- Add bell peppers and continue cooking for 4 minutes, or until fork tender.
- Pour the prepared pesto sauce into the skillet and bring it to a simmer.
- Return the chicken to the skillet and cook for 2 minutes, or until heated through and the sauce is slightly thickened. Taste for salt and pepper; adjust to taste.
- Garnish with parmesan and basil before serving.
How to Serve Creamy Pesto Chicken
Creamy Pesto Chicken goes well with many side dishes. You can serve it over pasta, rice, or quinoa for a filling meal. Adding a side of steamed vegetables or a fresh green salad will complete your plate and add extra nutrition.
How to Store Creamy Pesto Chicken
To store leftovers, let the Creamy Pesto Chicken cool down to room temperature. Then, place it in an airtight container and refrigerate. It will stay fresh for up to 3 days. You can also freeze it in a freezer-safe container for up to 3 months. When ready to eat, thaw and reheat in the microwave or on the stove.
Tips to Make Creamy Pesto Chicken
- Make sure the chicken is cut into even strips for uniform cooking.
- Feel free to customize the vegetables. You can add zucchini, spinach, or any of your favorite veggies.
- For a lighter version, you can use less heavy cream or substitute it with Greek yogurt.
Variation
You can make Creamy Pesto Chicken in a vegetarian way by replacing chicken with mushrooms or tofu. It will still taste amazing with the creamy pesto sauce and vegetables.
FAQs
1. Can I use store-bought pesto?
Yes, store-bought pesto works great and saves time!
2. What if I don’t have sun-dried tomatoes?
If you don’t have sun-dried tomatoes, you can skip them or use fresh tomatoes instead.
3. Can I make this dish ahead of time?
Yes, you can prepare the sauce and cook the chicken ahead of time. Just combine them right before serving.
Enjoy making and sharing Creamy Pesto Chicken with your loved ones!
Creamy Pesto Chicken
Ingredients
For the chicken
- 1 pound boneless skinless chicken breasts, cut into strips Ensure strips are even for uniform cooking.
- ½ teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste Salt and freshly ground black pepper, to taste
For the sauce
- ½ cup heavy cream Can substitute with Greek yogurt for a lighter version.
- ½ cup low sodium chicken broth
- 3 tablespoons basil pesto Store-bought pesto works great and saves time!
For the vegetables
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes in oil, drained and chopped Can substitute with fresh tomatoes.
- 2 small bell peppers, cut into long thin strips (any color) Feel free to customize the vegetables, such as adding zucchini or spinach.
For garnish
- Chopped fresh basil For garnish.
- Grated parmesan For garnish.
For cooking
- 2 tablespoons olive oil, divided Use 1 tablespoon for chicken cooking and 1 for sautéing vegetables.
Instructions
Cooking Chicken
- Heat 1 tablespoon olive oil in a large 12-inch nonstick skillet.
- Season the chicken strips with Italian seasoning, salt, and pepper. Add them to the skillet and cook over medium heat for 7 to 8 minutes, or until cooked through. Remove the chicken from the skillet and set aside.
Preparing the Sauce
- In a mixing bowl, combine heavy cream, chicken broth, and pesto. Whisk until well combined and set aside.
Cooking Vegetables
- Return the skillet to the heat and add the remaining olive oil. Stir in the onions and cook for 2 minutes.
- Add garlic and sun-dried tomatoes. Cook over medium-high heat for 30 seconds or until fragrant.
- Add bell peppers and continue cooking for 4 minutes, or until fork tender.
Combining Ingredients
- Pour the prepared pesto sauce into the skillet and bring it to a simmer.
- Return the chicken to the skillet and cook for 2 minutes, or until heated through and the sauce is slightly thickened. Taste for salt and pepper; adjust to taste.
Serving
- Garnish with parmesan and basil before serving.
