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TV Personality, Chef, Cookbook Author, Blogger, Spokesperson, Nutritionist
Hello friends, and welcome to my kitchen! I'm excited you're here, and I'm thrilled to share my recipes, tips, and strategies with you. My goal is to make your culinary journey easier, quicker, and a lot more delicious!
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This juicy chicken is pan-seared and then simmered in a velvety sauce made with basil pesto, sun-dried tomatoes, and a little cream. I basically named the entire ingredient list and this one-pan meal is ready in about 20 minutes.
The ingredient list may be short, but flavors explode! When you combine basil pesto and sun-dried tomatoes, magic happens! The pesto delivers the essence of basil, garlic, pine nuts, and parmesan cheese, and the chewy-sweet sun-dried tomatoes add a pop of color and tanginess. It's the perfect pairing - both visually and flavor-wise.
Choose your favorite store-bought pesto. It can be the refrigerated variety or the kind sold in jars in the center aisles of the grocery store. Since the pesto is a major component of the sauce, choose one that you love.
I used oil-packed sun-dried tomatoes because they're perfectly tender. If you choose the sun-dried tomatoes not packed in oil (these are often sold in the produce section), I suggest you soak them in warm water for about 30 minutes before using.
This recipe works with any cut of chicken you want! I used thin-sliced chicken breasts, but you can also use tenders, and skinless chicken thighs. If you have bone-in chicken, simply add about 5 minutes to the cooking time.
What should you serve with your creamy pesto chicken? I suggest serving something to soak up the amazing sauce! I recommend fluffy rice, pasta, potatoes, bread, or your favorite grain!
Creamy Pesto Chicken
Serves 4
INGREDIENTS
4 thin-sliced boneless skinless chicken breasts, or 2 larger chicken breasts halved through the middle to create 4 thin cutlets
Salt and freshly ground black pepper
1 tablespoon olive oil
1/2 cup chicken broth, or chicken stock
1/3 cup oil-packed sun dried tomatoes, drained and chopped
2 tablespoons prepared basil pesto
1/4 cup heavy cream
Chopped fresh basil or parsley for serving, optional
INSTRUCTIONS
Season both sides of the chicken with salt and black pepper.
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides. Transfer the chicken to a plate and set aside.
Add the chicken broth to the same pan and bring to a simmer, scraping up the browned bits from the bottom of the pan. Add the sun dried tomatoes and pesto and return to a simmer. Reduce the heat to low and stir in the cream.
Return the chicken to the pan with any accumulated juices from the plate. Simmer for 5 minutes, until the chicken is cooked through and the sauce reduces (you can simmer the chicken for up to 20 minutes if you're busy with side dishes).
Garnish with parsley or basil (if using) and serve.
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The essential cookbook for fast, easy weeknight cooking. My unique Round 1 and Round 2 strategy transforms delicious dinners into mouth-watering second-night meals! And wait until you see my 25 tips for creating a functional kitchen!
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