Description
This Creamy Pesto Chicken is a quick and flavorful weeknight dinner featuring tender chicken breasts cooked to golden perfection and smothered in a rich, savory pesto sauce with cherry tomatoes. Ready in just 30 minutes, it’s a delicious and satisfying meal that combines vibrant basil pesto, creamy milk, and fragrant garlic and onions for a delightful Italian-inspired dish.
Ingredients
Scale
Chicken
- 1 pound boneless skinless chicken breast
- Kosher salt
- Black pepper
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
Sauce
- ½ medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 ½ cups chicken broth
- ½ cup pesto
- ¼ cup milk
- 2 tablespoons all-purpose flour
Other
- 8 ounces cherry tomatoes
- Fresh basil for garnish
Instructions
- Prepare Chicken: Cut chicken breasts in half lengthwise or pound until ½ inch thick. Season both sides generously with kosher salt and black pepper.
- Coat Chicken: Place ¼ cup of the flour in a shallow bowl. Dredge each chicken piece in the flour, coating evenly. Transfer coated chicken to a sheet tray.
- Cook Chicken: Heat 1 tablespoon olive oil in a large cast iron skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5 minutes per side. Remove chicken to a plate and set aside. Wipe out the skillet to prepare for the sauce.
- Sauté Aromatics: Reduce heat to medium and add remaining 1 tablespoon olive oil to the skillet. Add chopped onions and cook until soft and translucent, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute.
- Make Roux and Add Broth: Sprinkle remaining 2 tablespoons of flour over the onions and garlic, stirring to combine with a wooden spoon. Slowly drizzle in chicken broth bit by bit, stirring continuously to avoid lumps and create a smooth sauce.
- Add Pesto and Milk: Once all broth is incorporated, stir in the pesto and milk until well combined.
- Add Tomatoes and Simmer: Add the cherry tomatoes to the sauce. Bring the sauce to a gentle simmer and cook until slightly thickened, about 5 minutes.
- Combine and Heat Through: Reduce heat to low, add the cooked chicken back into the skillet, and cook until warmed through, approximately 2 minutes.
- Garnish and Serve: Garnish with fresh basil leaves and serve immediately while hot.
Notes
- This dish comes together in under 30 minutes, making it perfect for an easy, healthy weeknight meal.
- You can substitute chicken thighs for chicken breasts for a juicier option.
- If you prefer a dairy-free version, use almond or oat milk instead of regular milk.
- Use gluten-free flour to make this recipe gluten free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 535 kcal
- Sugar: 4 g
- Sodium: 747 mg
- Fat: 26 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 54 g
- Fiber: 17 g
- Protein: 32 g
- Cholesterol: 112 mg
