Creamy Pesto Chicken Skillet
Chicken strips and peppers in a basil cream sauce, made in one skillet.
Equipment
- Large 12 inch nonstick skillet
- Instant read thermometer
- Mixing bowl
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts cut into strips
- 2 tbsp olive oil divided
- ½ tsp Italian seasoning
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 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 thin strips
- ½ cup heavy cream
- ½ cup low sodium chicken broth
- 3 tbsp basil pesto
- 2 tbsp fresh basil chopped, for garnish
- 2 tbsp grated parmesan for garnish
Instructions
Cooking
- Brown the chicken. Season the strips and sear in 1 tablespoon of oil over medium heat for 7 to 8 minutes until 165 degrees F inside, then set aside.
- Make the sauce base. Whisk the cream, broth, and pesto in a bowl until smooth.
- Cook the vegetables. In the same pan with the remaining oil, cook the onion for 2 minutes, add the garlic and tomatoes for 30 seconds, then the peppers for 4 minutes until fork tender.
- Simmer. Pour in the pesto cream, bring to a gentle simmer, and return the chicken to heat through for 2 minutes.
- Finish. Taste for seasoning and top with parmesan and fresh basil.
Notes
Substitutions: Use Greek yogurt for a lighter sauce, stirred in off the heat.
Tips: Slice the chicken evenly and cook it to 165 degrees F.
Storage: Refrigerate up to 3 days. Freezing is not recommended because the cream can separate.