This Creamy Basil Pesto Chicken is a meal that you will be sure to put on your rotation! Super easy to make and so flavorful, your family, friends and guests will love it! The perfect meal for company, it’s so comforting and it tastes like you have been cooking all day! Ready in only 30 minutes, it’s the perfect meal for any day of the week!
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You will need:
4 thin sliced chicken breast cutlets
2 TB olive oil
7 oz. basil pesto (I use Rana brand in the refrigerated section at the store)
1 ½ cups heavy whipping cream
4 garlic cloves, pressed
¼ cup fresh shredded parmesan cheese
20 cherry tomatoes
3 TB butter
½ tsp garlic powder
½ tsp onion powder
¼ tsp freshly ground black pepper
Fresh basil (optional) for garnish
Directions for Creamy Basil Pesto Chicken:
First season both sides of the chicken with the garlic powder, onion powder and black pepper.
Next pan fry chicken in 2TB olive oil on medium to medium high heat, about 4-5 minutes each side depending on thickness until the chicken is done and reaches an internal temperature of 165 degrees F.
Remove chicken from the pan and set aside and reduce heat to medium.
In the same pan, add the butter and garlic and cherry tomatoes. Sauté the tomatoes and garlic until the tomatoes just start to blister and open up. Remove tomatoes.
Then add the heavy cream, parmesan cheese to the pan and stir and simmer for about 3 minutes until it thickens a little.
Now stir in the basil pesto and thoroughly combine.
Add the tomatoes and chicken back into the pan.
Garnish with fresh basil and parmesan cheese if desired.
Serve over orzo, rice, or angel hair pasta.
Now you have THE BEST Creamy Basil Pesto Chicken! Pour the sauce over your chicken, and we like to mix it with some orzo pasta or rice. You can also toss it with angel hair pasta!
For more one pan dinner ideas like my Smothered Pork Chops and Gravy, click here
Creamy Basil Pesto Chicken
Super easy creamy basil pesto chicken that's ready in 30 minutes!
Ingredients
- 4 thin sliced chicken breast cutlets
- 2 TB olive oil
- 7 oz. basil pesto (I use Rana brand in the refrigerated section at the store)
- 1 ½ cups heavy whipping cream
- 4 garlic cloves, pressed
- ¼ cup fresh shredded parmesan cheese
- 20 cherry tomatoes
- 3 TB butter
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp freshly ground black pepper
- Fresh basil (optional) for garnish
Instructions
- First season both sides of the chicken with the garlic powder, onion powder and black pepper.
- Next pan fry chicken in 2TB olive oil on medium to medium high heat, about 4-5 minutes each side depending on thickness until the chicken is done and reaches an internal temperature of 165 degrees F.
Remove chicken from the pan and set aside and reduce heat to medium. - In the same pan, add the butter and garlic and cherry tomatoes. Sauté the tomatoes and garlic until the tomatoes just start to blister and open up. Remove tomatoes.
- Then add the heavy cream, parmesan cheese to the pan and stir and simmer for about 3 minutes until it thickens a little.
- Now stir in the basil pesto and thoroughly combine.
- Add the tomatoes and chicken back into the pan.
- Garnish with fresh basil and parmesan cheese if desired.
- Serve over orzo, rice, or angel hair pasta.
