Skillet Pesto Chicken

This mouth-watering chicken is pan seared in olive oil and then simmered in a creamy, pesto-spiked tomato sauce.

Course Main Course

Cuisine American, Italian

Diet Gluten Free

Keyword easy chicken recipe, pesto chicken recipe, skillet chicken recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 292kcal

1 tablespoon olive oil
1 1/4 pounds boneless skinless chicken breasts or thighs, I used thin-sliced chicken
Salt and freshly ground black pepper
14.5- ounce can diced tomatoes regular, seasoned, or fire-roasted, undrained
2 tablespoons prepared basil pesto
1/4 cup sour cream or heavy cream
1/4 cup shredded parmesan cheese
Chopped green onions for serving optional
Crushed red pepper flakes for serving optional

Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and black pepper and add to the hot pan. Sear until golden brown on both sides. Transfer the chicken to a plate and set aside.
Add the tomatoes to the pan and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the pesto and sour cream and return to a simmer.
Return the chicken to the pan (with any accumulated juices). Reduce the heat to medium-low and simmer for 5 to 7 minutes, until the chicken is cooked through (or longer for bone-in chicken and thicker cuts of chicken). Top with the parmesan cheese and green onions and red pepper flakes (if using) and serve.