Description
Creamy Garlic Pesto Chicken is an easy one-pan dinner featuring tender chicken, colorful bell peppers, sun-dried tomatoes, garlic, and a rich basil pesto cream sauce. Ready in about 30 minutes, it’s perfect for busy weeknights and delicious served over pasta, rice, bulgur, or zucchini noodles.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon Italian seasoning
- 1/2 red onion, sliced
- 3 garlic cloves, minced
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 tablespoon reserved oil from the sun-dried tomatoes, plus more as needed
- 1 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 cup basil pesto
- 1/2 cup heavy whipping cream
- 1/2 cup chicken stock
- Salt, to taste
- Freshly cracked black pepper, to taste
- Fresh basil, chopped, for garnish
- Grated Parmesan cheese, for garnish
Instructions
- Cook the chicken: Heat 1 tablespoon of reserved sun-dried tomato oil in a large nonstick skillet over medium heat. Add the Italian seasoning and red pepper flakes. Season the chicken with salt and black pepper, then add it to the skillet.
- Cook the chicken for about 4–5 minutes per side, or until the thickest part reaches 165°F. Reduce the heat if the chicken browns too quickly. Transfer to a plate and set aside.
- Prepare the pesto sauce: In a bowl or measuring cup, whisk together the basil pesto, heavy whipping cream, and chicken stock until smooth. Set aside.
- Cook the vegetables: Return the skillet to medium-high heat. Add the red onion, garlic, and sun-dried tomatoes. If the skillet looks dry, add a little more reserved tomato oil. Cook for about 1 minute, until fragrant.
- Add the sliced bell peppers and cook for a few minutes until slightly tender but still crisp.
- Add the sauce: Pour the prepared pesto cream sauce into the skillet. Stir well and bring to a gentle simmer.
- Slice the cooked chicken into strips and return it, along with any accumulated juices, to the skillet.
- Cook for another 2–3 minutes, until the chicken is heated through and coated in the creamy pesto sauce.
- Garnish with grated Parmesan and chopped fresh basil. Serve immediately over pasta, rice, bulgur, or zucchini noodles.
Notes
- Chicken breasts vary in thickness, so use an instant-read thermometer to check for an internal temperature of 165°F.
- Don’t discard the oil from the sun-dried tomatoes. It adds extra flavor when cooking the chicken and vegetables.
- Avoid boiling the cream sauce aggressively. A gentle simmer helps keep it smooth and creamy.
- Keep the bell peppers slightly crisp for the best texture.
- Taste the sauce before adding additional salt because pesto, Parmesan, sun-dried tomatoes, and chicken stock may already be salty.
- For a thinner sauce, add a splash of chicken stock. For a richer sauce, add a little extra cream.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently and add a splash of stock or cream if necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop / Skillet
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 560 kcal
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 36 g
- Saturated Fat: 13 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.3 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 46 g
- Cholesterol: 155 mg