Marry Me Chicken Pesto (Print Version)
Tender chicken in a rich, creamy pesto sauce with sun-dried tomatoes and Parmesan — an irresistible Italian-inspired dinner.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Seasonings
02 - 1 tsp salt
03 - 1/2 tsp black pepper
04 - 1/2 tsp garlic powder
→ For Searing
05 - 2 tbsp olive oil
→ Sauce
06 - 2 cloves garlic, minced
07 - 1/2 cup sun-dried tomatoes, drained and chopped
08 - 1 cup heavy cream
09 - 1/2 cup chicken broth
10 - 1/3 cup basil pesto, store-bought or homemade
11 - 1/2 cup grated Parmesan cheese
→ Garnish
12 - Fresh basil leaves, torn
13 - Extra Parmesan cheese, for serving
# How-To:
01 - Pat the chicken breasts dry and season both sides evenly with salt, black pepper, and garlic powder.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4 to 5 minutes per side until a golden crust forms. The chicken does not need to be fully cooked at this stage. Remove from the skillet and set aside.
03 - In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1 to 2 minutes until fragrant and slightly softened.
04 - Reduce the heat to medium. Pour in the heavy cream and chicken broth, stirring to deglaze the pan and lift any browned bits from the bottom.
05 - Stir in the basil pesto and grated Parmesan cheese, mixing until the sauce is smooth and well combined. Bring to a gentle simmer.
06 - Place the seared chicken breasts back into the skillet, spooning sauce over each piece to coat evenly.
07 - Cover the skillet with a lid and simmer on low heat for 10 to 12 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the sauce has thickened.
08 - Transfer to plates and garnish with torn fresh basil leaves and additional Parmesan cheese. Serve immediately.
# Expert Advice:
01 -
- The creamy pesto sauce tastes like something you would order at a fancy trattoria, but it comes together in one skillet with zero culinary school required.
- Sun-dried tomatoes and basil pesto team up to create a flavor so bold and comforting that people genuinely ask for the recipe before finishing their plate.
02 -
- Do not skip the searing step because those browned bits on the bottom of the pan are where half the flavor lives, and the sauce will taste flat without them.
- If the sauce seems too thick at the end, splash in a little more chicken broth and stir gently until it reaches a pourable consistency.
03 -
- If you want a lighter version, swap the heavy cream for half and half and add an extra tablespoon of Parmesan to compensate for the lost richness.
- A glass of crisp Pinot Grigio in your hand while cooking this is not required but it absolutely enhances the experience.