Creamy Garlic Pesto Chicken
35 min
|
easy
|
gluten-free,
high-protein,
keto-friendly,
Mediterranean diet
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 20 min | 35 min |
Introduction
This creamy garlic pesto chicken is rich, cozy, and packed with bold flavor in every bite.
Juicy pan-seared chicken simmers in a silky pesto cream sauce with sweet cherry tomatoes and plenty of Parmesan.
It is a perfect easy weeknight dinner that still feels special enough for date night at home.
Ingredients (4 servings)
Ingredients:
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How to Make Creamy Garlic Pesto Chicken
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Prep and season the chicken
Pat the chicken chunks dry with paper towels so they sear instead of steam.
Toss them in a bowl with salt, pepper, and Italian seasoning until every piece is lightly coated.
-
Sear the chicken
Heat the olive oil in a large skillet over medium-high heat until it shimmers.
Add the chicken in a single layer and cook without moving it for 3 to 4 minutes.
Stir and continue cooking until the chicken is golden on the edges and almost cooked through.
-
Add garlic and tomatoes
Reduce the heat to medium so the garlic does not scorch.
Add the minced garlic and cherry tomatoes to the skillet and stir for about 1 minute.
Cook just until the garlic smells fragrant and the tomatoes start to soften and release some juices.
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Build the creamy pesto sauce
Stir in the pesto so it coats the chicken and tomatoes in a thin, green layer.
Pour in the heavy cream and use a wooden spoon to scrape up browned bits from the pan.
Bring the sauce to a gentle simmer, not a hard boil, so the cream stays smooth.
-
Melt in the cheese and butter
Stir in the grated Parmesan until it fully melts and the sauce looks slightly thicker.
Add the butter and red pepper flakes, then stir until the butter disappears into the sauce.
If the sauce seems very thick, splash in a little water or chicken broth and stir again.
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Finish cooking and serve
Let the chicken simmer in the sauce for 3 to 5 minutes, until cooked through and very tender.
Check that the chicken reaches 165°F in the thickest pieces for safety.
Taste and adjust seasoning with more salt, pepper, or red pepper flakes as you like.
Serve the chicken and sauce hot over pasta, rice, mashed potatoes, or with crusty bread for dipping.
Substitutions
- Use boneless chicken thighs instead of chicken breasts
- Boneless skinless thighs stay juicier and bring richer flavor, giving the sauce a slightly deeper, more savory taste overall.
- Swap heavy cream with half-and-half plus a little cream cheese
- Use half-and-half and melt in a few tablespoons of cream cheese, which keeps things creamy but slightly lighter and tangier.
- Try sun-dried tomatoes instead of fresh cherry tomatoes
- Sun-dried tomatoes add chewy texture and intense sweet-tart flavor, making the sauce taste more complex and restaurant worthy.
Tips
- Get a good sear on the chicken
- Do not overcrowd the skillet, or the chicken will steam instead of brown; cook in two batches if needed.
- Control the heat for a silky sauce
- Keep the sauce at a gentle simmer only, since boiling cream can cause it to break and turn slightly grainy.
- Add liquid gradually when thinning the sauce
- If you loosen the sauce, add broth or water a tablespoon at a time so you do not accidentally make it soupy.
- Use freshly grated Parmesan for best melting
- Pre-grated Parmesan often contains anti-caking agents that resist melting, while cheese you grate yourself melts smooth and blends in cleanly.
- Taste your pesto before adding extra salt
- Many jarred pestos are already quite salty, so always taste the sauce first and then adjust seasoning with a light hand.
Nutrition Facts *
| Energy | 564 | kcal |
|---|---|---|
| Protein | 37 | g |
| Total Fat | 40 | g |
| Carbohydrates | 11 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cream sauce separate or look grainy?
- The sauce likely boiled too hard or reduced too long. Keep the heat at medium or below and aim for a gentle simmer, then whisk in a splash of cream or water to smooth it out.
- Can I make this creamy garlic pesto chicken ahead of time?
- You can cook it fully, cool, and refrigerate for up to two days, then reheat gently over low heat with a splash of cream or broth, stirring often so the sauce stays smooth.
- How can I make this dish a bit lighter?
- Use half-and-half instead of heavy cream and skip the butter, then add extra tomatoes or a handful of spinach for more volume and freshness without as much richness.
- Can I use store-bought pre-grated Parmesan cheese?
- You can, but the sauce may not be as smooth or flavorful, so if using it, add it slowly and whisk well, or mix in a little extra pesto to boost flavor.
- What can I serve with this besides pasta?
- This sauce is great over rice, quinoa, mashed potatoes, or roasted vegetables, and it also works nicely spooned over crusty toasted bread.
Serving Suggestions
This creamy garlic pesto chicken pairs beautifully with a crisp green salad and a glass of chilled white wine.
For extra richness, stir in a handful of spinach or roasted mushrooms during the final simmer.
If you love heat, finish each plate with more red pepper flakes and a squeeze of fresh lemon.
More pairings:
Reviews
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bakercarol, Ashburn: Silky, bright pesto cream with tender chicken. Pure comfort.
: Love hearing that, Carol! That silky pesto cream with tender chicken is exactly what I was going for. 😊
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