Pesto Chicken Recipe
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons pesto
- 1 tablespoon olive oil
For the Sauce
- ¼ cup dry white wine
- ¾ cup heavy cream (room temperature)
- ½ cup pesto
- 1 pint cherry tomatoes (halved)
- 2 tablespoons freshly grated Parmesan cheese
- Chopped fresh basil (optional, for serving)
Instructions
- 1
Slice
- 2
Pat the chicken breasts dry and slice them in half into cutlets. You should have four total. Season both sides with salt and pepper.
- 3
Toss
- 4
Place the chicken in a bowl and toss with the 2 tablespoons of pesto until well coated. Set aside.
- 5
Sear
- 6
Heat the olive oil in a large skillet over medium heat. Once hot, sear the chicken on both sides until cooked through, about 4-5 minutes per side. Set the chicken aside.
5 min - 7
Deglaze
- 8
Add the wine to the skillet and scrape off any browned bits from the bottom of the pan.
- 9
Simmer
- 10
Stir in the heavy cream and pesto. Bring to a simmer and cook until slightly thickened, about 3-4 minutes.
4 min - 11
Add the tomatoes and cook until warmed through, 1-2 minutes.
2 min - 12
Coat
- 13
Return the chicken to the pan and spoon the sauce over to coat.
- 14
Serve topped with Parmesan cheese and fresh basil.
Nutrition
Per serving (based on 4 servings)
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