Chicken with Basil Pesto Cream
A savory and creamy chicken dish flavored with fresh basil pesto, perfect for a delightful dinner.
Nutrition
Calories: 450cal
Carbohydrate: 5g
Protein: 38g
Fat: 30g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
25 min Cook
40 min Total
4 Servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup heavy cream
- 1/3 cup basil pesto
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Start by seasoning the chicken breasts with salt and pepper on both sides. Use a pinch per side for each breast.
- Heat a large skillet over medium heat and add the olive oil. Allow the oil to heat up for about 1 minute.
- Place the chicken breasts in the hot skillet. Cook them for about 6-7 minutes on each side until they are no longer pink in the center and the juices run clear. Use a meat thermometer to ensure they reach an internal temperature of 165°F.
- Once cooked, remove the chicken and set aside on a plate. Cover it with foil to keep warm.
- In the same skillet, bring the heat down to medium-low and pour in the heavy cream. Stir gently, scraping any brown bits from the bottom of the skillet for extra flavor.
- Add the basil pesto to the cream, stirring well to combine. Let it cook for about 2-3 minutes until the sauce begins to thicken slightly.
- Stir in the Parmesan cheese and allow it to melt completely into the sauce. Cook for another 2 minutes, stirring occasionally.
- Return the chicken breasts to the skillet with the sauce. Spoon the sauce over the chicken and let it simmer for about 3-4 minutes to ensure the chicken is heated through.
- Serve the chicken hot, garnished with fresh basil leaves if desired. Enjoy your meal with a side of steamed vegetables or pasta.
