Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup of fresh basil pesto (store-bought or homemade)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Optional: cherry tomatoes and fresh basil for garnish
Instructions
- Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden on both sides, about 6-7 minutes per side, then remove and set aside.
- In the same skillet, pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and combined. Add basil pesto and stir well to create a velvety sauce.
- Return chicken to the skillet, coating with the pesto cream sauce. Reduce heat to low and simmer for about 10 minutes, until chicken is cooked through and sauce thickens. Optionally, add halved cherry tomatoes and fresh basil on top.
Notes
- Use high-quality, fresh pesto for optimal flavor. Consider making your own basil pesto using a trusted recipe.
- Pound chicken breasts to an even thickness before cooking for uniform results.
- For a healthier version, substitute heavy cream with Greek yogurt or coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing, Simmering
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 430 Kcal
- Sugar: 2g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 125mg