Pesto Chicken

This juicy chicken is pan-seared and then simmered in a velvety sauce made with basil pesto, sun-dried tomatoes, and a little cream.

Course Main Course

Cuisine American, Italian

Diet Gluten Free

Keyword chicken with pesto, pesto, sun dried tomatoes

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 389kcal

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

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.