Description
Creamy Red Pesto Chicken is an easy, flavorful one-pan dinner featuring tender, golden chicken breasts simmered in a rich sun-dried tomato pesto cream sauce with garlic, cherry tomatoes, Parmesan, and fresh basil. Perfect for busy weeknights, this comforting Italian-inspired dish is ready in just 40 minutes!
Ingredients
For the Chicken and Creamy Sauce
2 boneless, skinless chicken fillets
9 oz (255 g) cherry tomatoes
2 tbsp unsalted butter
2 tbsp oil from sun-dried tomatoes
4 garlic cloves, minced
1 onion, finely chopped
Salt, to taste
Black pepper, to taste
½ tsp sweet paprika
1 tsp red pepper flakes (adjust to taste)
2 tbsp tomato paste
½ cup heavy-style cooking cream (20% fat) or half-and-half
½ cup chicken broth
20 fresh basil leaves
Grated Parmesan cheese, for serving (optional)
Toasted sunflower seeds, for garnish
For the Homemade Red Pesto
1.5 oz (42 g) toasted sunflower seeds or pine nuts
10 sun-dried tomatoes (oil-packed)
3 tbsp oil from sun-dried tomatoes
1 tsp dried basil
1 oz (28 g) grated Parmesan cheese
1 tbsp tomato paste
Instructions
1. Prepare the Red Pesto: Add toasted sunflower seeds, sun-dried tomatoes, tomato oil, dried basil, Parmesan, and tomato paste to a food processor. Pulse until combined but slightly textured. Set aside.
2. Season the Chicken: Pat chicken fillets dry and season both sides with sweet paprika, salt, and black pepper.
3. Sear the Chicken: Heat butter and sun-dried tomato oil in a large skillet over medium heat. Add chicken and cook for 5–8 minutes per side until golden brown and cooked through (165°F/74°C). Transfer to a plate and loosely cover with foil.
4. Sauté the Aromatics: Reduce heat to low. Add chopped onion and minced garlic to the same skillet. Cook for approximately 2 minutes until softened and fragrant.
5. Cook the Tomatoes: Add 2 tablespoons of water to deglaze the skillet. Stir in cherry tomatoes and cook for 2 minutes until softened. Gently crush some tomatoes with a fork to release their juices.
6. Build the Sauce: Stir in tomato paste, red pepper flakes, salt, and black pepper. Pour in chicken broth and bring to a gentle simmer.
7. Add Pesto and Cream: Stir in the prepared red pesto, followed by the cream. Mix until smooth and creamy. Simmer gently, avoiding a rapid boil.
8. Finish Cooking: Return chicken and any accumulated juices to the skillet. Spoon sauce over the fillets and simmer for approximately 5 minutes until the sauce thickens slightly and chicken is fully cooked.
9. Garnish and Serve: Stir in fresh basil leaves. Sprinkle with toasted sunflower seeds, optional grated Parmesan, and extra red pepper flakes. Serve warm with pasta, rice, or crusty bread.
Notes
Chicken Thickness: Use evenly sized chicken fillets for consistent cooking.
Store-Bought Pesto: Replace homemade pesto with ½ cup prepared red pesto to save time.
Cream Substitute: Half-and-half works well but produces a slightly lighter sauce.
Spice Level: Reduce or omit red pepper flakes for a milder flavor.
Sauce Consistency: Add a splash of chicken broth if the sauce becomes too thick.
Food Safety: Chicken should reach an internal temperature of 165°F (74°C).
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Freezing: Freeze for up to 2–3 months for best quality. Cream sauce may separate slightly after thawing.
Reheating: Reheat gently over low heat with a splash of broth until the chicken reaches 165°F (74°C).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Stovetop, One-Pan, Skillet
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 chicken fillet with half the sauce
- Calories: 850 kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 65 g
- Saturated Fat: 22 g
- Unsaturated Fat: 43 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 51 g
- Cholesterol: 190 mg