Sauteed Chicken In A Creamy Pesto Sauce Recipes

ONE-PAN CREAMY PESTO CHICKEN BREASTS

One-Pan Creamy Pesto Chicken Breasts image

This skillet pesto chicken recipe is an easy fix for dinner tonight! Seasoned and seared chicken breasts simmer in a creamy pesto sauce with cherry tomatoes. Great over pasta, or pair it with just about any side dish!

Provided by Danielle Esposti

Time 40m

Number Of Ingredients 12

Ingredients

½ c basil pesto (homemade or store-bought)
½ c heavy cream
4 5-7 oz boneless skinless chicken breasts (pounded even)
½ c all purpose flour
1 tsp kosher salt
1 tsp cracked black pepper
1 tsp dried basil
½ tsp garlic powder
3 tbsp olive oil (divided)
1 pint cherry tomatoes (or grape tomatoes)
½ c chicken broth
¼ c fresh basil (julienned, for garnish)

Steps:

Combine the heavy cream and pesto sauce in a 1-cup measuring cup. Whisk until smooth, then set aside.
Place one chicken breast onto a sheet of parchment paper, then fold the paper over the chicken. Use a rolling pin to pound the chicken breast to an even thickness of about 1". Set aside and repeat with the remaining chicken breasts.
Combine the flour, salt, pepper, basil, and garlic powder in a shallow bowl. Whisk to combine.
Place one chicken breast into the flour mixture and gently press. Turn the chicken and press into the flour mixture on the other side. Lift the chicken, gently shake to release and excess flour, then transfer to a plate. Repeat with the remaining chicken breasts.
Heat a 12" skillet over medium high heat. Add the oil, heat until it shimmers, then add the chicken breasts in a single layer. Sear 5 minutes until golden brown, then flip and sear on the other side 5 minutes more. Transfer chicken using tongs to a plate; tent with foil to keep warm.
Add the remaining tbsp oil to the pan and allow to heat for 1 minute. Add the tomatoes to the skillet and toss in the hot oil for 2 minutes, shaking occasionally.
Pour the chicken broth into the pan; use a wood spoon to gently scrape any browned bits from the bottom of the pan.
Pour the pesto cream sauce into the pan. Give the pan sauce a quick stir to incorporate the pesto mixture with the chicken broth. Cook until the sauce comes to a simmer.
Return the chicken to the pan. Simmer the chicken until cooked through and the temperature reads 165°F using an instant read thermometer, 5-6 minutes.
Plate the chicken. Spoon the sauce and tomatoes over the chicken and garnish liberally with fresh basil. Serve immediately.

Nutrition Facts : ServingSize 1 chicken breast, Calories 691 kcal, Carbohydrate 18 g, Protein 52 g, Fat 46 g, SaturatedFat 13 g, Cholesterol 163 mg, Sodium 647 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 8 g

CREAMY PHILLY PESTO CHICKEN

Creamy PHILLY Pesto Chicken image

Add a bit of cream cheese to purchased pesto for a spicy herb sauce that really dresses up sauteed chicken breasts.

Provided by Philadelphia Cream Cheese

Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

1 teaspoon oil
4 small boneless skinless chicken breasts
¼ cup PHILADELPHIA Cream Cheese Spread
⅓ cup 25%-less-sodium chicken broth
2 tablespoons pesto

Steps:

Heat oil in large nonstick skillet on medium heat. Add chicken; cook 6 to 8 minutes on each side or until done (170 degrees F). Transfer to plate; cover to keep warm.
Add cream cheese spread to skillet; cook on medium heat 5 minutes or until melted, stirring constantly. Whisk in broth and pesto; cook and stir 2 to 3 minutes or until sauce is thickened and well blended. Pour over chicken.

Nutrition Facts : Calories 211.9 calories, Carbohydrate 1.5 g, Cholesterol 80 mg, Fat 11.3 g, Fiber 0.2 g, Protein 25.5 g, SaturatedFat 4.2 g, Sodium 177.1 mg, Sugar 0.1 g

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