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Creamy Pesto Chicken Recipe

Creamy Pesto Chicken Recipe
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★★★★★

4.8 from 19 reviews

This Creamy Pesto Chicken recipe is a flavorful and comforting dish featuring tender chicken strips cooked with Italian seasoning, paprika, and garlic powder, then simmered in a luscious sauce made from heavy cream, chicken broth, and pesto. Combined with sautéed onions, garlic, sun-dried tomatoes, and bell peppers, it’s a perfect high-protein meal that’s easy to prepare and rich in Italian-inspired flavors. Garnished with fresh basil and grated Parmesan, this dish makes a satisfying dinner option for any night of the week.

Ingredients

Scale

Chicken and Seasoning

  • 2 tbsp olive oil, divided
  • 1 lb skinless, boneless chicken breasts, cut into strips
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Salt, to taste
  • Black pepper, to taste

Vegetables

  • 1/2 large white onion, finely chopped
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 2 bell peppers, cut into thin strips

Sauce

  • 1/2 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 3 tbsp pesto

For Garnish

  • Fresh basil, chopped
  • Parmesan cheese, grated

Instructions

  1. Heat the skillet: Place a skillet over medium-high heat and add 1 tablespoon of olive oil, letting it warm up for about a minute.
  2. Season the chicken: In a bowl, season the chicken strips with Italian seasoning, paprika, garlic powder, salt, and black pepper evenly.
  3. Cook the chicken: Add the seasoned chicken strips to the skillet and cook for 7-8 minutes, stirring occasionally, until fully cooked and no longer pink inside. Remove the chicken from the skillet and set it aside on a plate.
  4. Sauté onions and garlic: Add the remaining 1 tablespoon of olive oil to the skillet. Add the finely chopped onion and cook for about 2 minutes until translucent. Then, add the minced garlic and sun-dried tomatoes, cooking for an additional 2 minutes to release their flavors.
  5. Cook the bell peppers: Introduce the thinly sliced bell peppers to the skillet, cooking for 4-5 minutes until they become tender but still slightly crisp.
  6. Prepare the sauce: In a small bowl, whisk together the heavy cream, chicken broth, and pesto until well combined.
  7. Simmer the sauce: Pour the prepared sauce mixture into the skillet with the vegetables and bring it to a gentle simmer. Allow it to cook for 3-4 minutes until slightly thickened.
  8. Reintroduce the chicken: Return the cooked chicken strips to the skillet, stirring to coat them with the creamy pesto sauce. Cook for an additional 2-3 minutes until the chicken is heated through and the sauce has thickened to your liking.
  9. Season and garnish: Taste and adjust seasoning with salt and black pepper if needed. Garnish the dish with freshly chopped basil and a sprinkle of grated Parmesan cheese before serving.

Notes

  • For a lighter version, substitute heavy cream with half-and-half or coconut cream.
  • You can use pre-cooked or rotisserie chicken to speed up the cooking process.
  • Adding a pinch of red pepper flakes will give the dish a subtle heat.
  • Serve with pasta, rice, or crusty bread to soak up the delicious creamy pesto sauce.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: creamy pesto chicken, chicken pesto recipe, Italian chicken dish, creamy chicken dinner, easy chicken recipes, high protein dinner, pesto chicken skillet

Find it online: https://messykitchenmagic.com/creamy-pesto-chicken-recipe-2/