Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup homemade or store-bought pesto (check out our pasta and dinner tag for more ideas)
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Start by seasoning the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium heat. Cook the chicken breasts for about 6-7 minutes on each side until they are golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, pour in the heavy cream and bring it to a gentle simmer. Stir in the pesto and Parmesan cheese, and cook for 2-3 minutes until the sauce thickens slightly. Adjust seasoning as needed.
- Return the cooked chicken breasts to the skillet, spooning the pesto sauce over them. Let everything cook together for an additional 3-4 minutes to allow the flavors to meld. Garnish with fresh basil leaves and serve hot with pasta, rice, or crusty bread.
Notes
- Use fresh basil for the pesto to enhance flavor.
- If chicken breasts are thick, consider pounding them slightly for even cooking.
- Adjust the amount of pesto and cream to suit your taste for a richer or lighter dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480 kcal Kcal
- Sugar: 2g
- Sodium: 420mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 125mg