Description
This Pesto Chicken recipe is a creamy, flavorful dish offering the perfect combination of tender chicken cutlets, a rich sauce infused with pesto, and juicy cherry tomatoes. Finished with freshly grated Parmesan cheese and basil, this skillet dinner is quick and easy to make, making it a weeknight favorite!
Ingredients
Units
Scale
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
- 1/4 cup dry white wine
- 3/4 cup heavy cream (room temperature)
- 1/2 cup pesto
- 1 pint cherry tomatoes, halved
- 2 tablespoons freshly grated Parmesan cheese
- Chopped fresh basil (optional, for serving)
Instructions
- Prepare the Chicken
Pat the chicken breasts dry and slice them in half lengthwise to create cutlets. You should have four chicken cutlets in total. Season both sides of the chicken with kosher salt and freshly ground black pepper. - Marinate the Chicken
Place the chicken cutlets in a bowl and toss them with 2 tablespoons of pesto, ensuring they are evenly coated. Set the bowl aside while prepping the sauce ingredients. - Cook the Chicken
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken cutlets. Sear the cutlets until cooked through, approximately 4-5 minutes on each side. Remove the chicken from the skillet and set aside. - Deglaze the Pan
In the same skillet, pour in the dry white wine. As the wine cooks, scrape off any browned bits from the bottom of the skillet to deglaze the pan, infusing the sauce with even more flavor. - Make the Sauce
Lower the heat and stir in the heavy cream and ½ cup of pesto. Combine well and bring the mixture to a simmer. Allow it to cook for 3-4 minutes until the sauce thickens slightly. - Add the Tomatoes
Gently stir in the halved cherry tomatoes to the sauce. Let them cook for 1-2 minutes, warming them up while keeping their texture intact. - Combine and Serve
Return the cooked chicken cutlets to the skillet. Spoon the prepared sauce generously over the chicken, ensuring they are well-coated. Serve the dish topped with freshly grated Parmesan cheese and optional chopped fresh basil for garnish.
Notes
- Chicken Thickness: For even cooking, try to slice the chicken breasts into evenly sized cutlets before cooking.
- Wine Substitute: If you prefer not to use wine, chicken broth can be used as a substitute while maintaining flavor.
- Variations: You can swap cherry tomatoes with sun-dried tomatoes for a bolder taste.
- Serving Suggestions: This recipe pairs wonderfully with pasta, rice, or crusty bread to soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 550mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 110mg
