PREP TIME: 15 MINS | COOK TIME: 20 MINS | YIELD: 4 servings
Creamy, scrumptious, and very easy to throw together. This creamy garlic pesto chicken is an amazing weeknight meal perfect for busy days. Serve this over pasta, rice, zucchini noodles, or bulgur for a filling dinner any time!
INGREDIENTS
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3 garlic cloves, minced
3-4 chicken breasts, boneless, skinless
1/2 tsp Italian seasoning
1/2 red onion
1/2 c. sun-dried tomatoes, drained of most oil, chopped (keep the drained oil for cooking)
1/4 tsp red pepper flakes
3 bell peppers (1 red, 1/2 yellow, and 1/2 green)
1/2 c. heavy whipping cream
1/2 c. basil pesto
1/2 c. chicken stock
Parmesan, for garnish
Salt and fresh cracked pepper
Chopped fresh basil, for garnish
How to make Creamy Garlic Pesto Chicken
Step 1: For the pesto chicken, drizzle 1 tbsp of the drained tomato oil in a large nonstick skillet and add the Italian seasoning and crushed chili pepper. Once the oil is hot, add the chicken breasts and sear for about 4 to 5 minutes per side over medium heat until cooked through. Decrease the heat if the chicken begins to brown too much. Set the cooked chicken aside when done.
Step 2: In a mixing cup or bowl, whisk the sauce ingredients (basil pesto, cream, and chicken stock) until well blended and set aside.
Step 3: Add the onion to the same skillet along with the garlic and sun-dried tomato. Add a little more oil from the sun-dried tomato jar if the skillet is dry. Cook for about a minute over medium-high heat until aromatic. Next, add the bell peppers and cook further until slightly cooked but still crisp.
Step 4: To the skillet, add the prepared pesto sauce. Bring everything to a simmer. In the meantime, slice the chicken breasts into strips. Add the chicken strips back to the skillet and continue to cook for another 2 to 3 minutes or until heated through.
Step 5: Serve the creamy garlic pesto chicken immediately, garnished with Parmesan and basil. Enjoy over pasta, rice, zucchini noodles, or bulgur.
Nutrition Facts:
Energy 610.51 cal, Fat 32.43 g, Protein 67.98 g, Carbs 11.48 g, Saturated Fat 10.68 g, Polyunsat Fat 6.02 g, Monounsat Fat 12.59 g, Sugar 2.17 g, Cholesterol 199.73 mg, Sodium 360 mg, Potassium 1190.69 mg, Fiber 6.38 g
Ingredients
- 3 garlic cloves, minced
- 3-4 chicken breasts, boneless, skinless
- 1/2 tsp Italian seasoning
- 1/2 red onion
- 1/2 c. sun-dried tomatoes, drained of most oil, chopped (keep the drained oil for cooking)
- 1/4 tsp red pepper flakes
- 3 bell peppers (1 red, 1/2 yellow, and 1/2 green)
- 1/2 c. heavy whipping cream
- 1/2 c. basil pesto
- 1/2 c. chicken stock
- Parmesan, for garnish
- Salt and fresh cracked pepper
- Chopped fresh basil, for garnish
Instructions
Step 1: For the pesto chicken, drizzle 1 tbsp of the drained tomato oil in a large nonstick skillet and add the Italian seasoning and crushed chili pepper. Once the oil is hot, add the chicken breasts and sear for about 4 to 5 minutes per side over medium heat until cooked through. Decrease the heat if the chicken begins to brown too much. Set the cooked chicken aside when done.
Step 2: In a mixing cup or bowl, whisk the sauce ingredients (basil pesto, cream, and chicken stock) until well blended and set aside.
Step 3: Add the onion to the same skillet along with the garlic and sun-dried tomato. Add a little more oil from the sun-dried tomato jar if the skillet is dry. Cook for about a minute over medium-high heat until aromatic. Next, add the bell peppers and cook further until slightly cooked but still crisp.
Step 4: To the skillet, add the prepared pesto sauce. Bring everything to a simmer. In the meantime, slice the chicken breasts into strips. Add the chicken strips back to the skillet and continue to cook for another 2 to 3 minutes or until heated through.
Step 5: Serve the creamy garlic pesto chicken immediately, garnished with Parmesan and basil. Enjoy over pasta, rice, zucchini noodles, or bulgur.
