PREP TIME: 15 MINS | COOK TIME: 20 MINS | YIELD: 4 servings
Creamy, delicious, and very impressive – this easy creamy garlic pesto chicken is a must! The chicken is pan-fried in tomato oil with Italian seasoning and crushed chili pepper and smothered in a mouthwatering pesto sauce with sun-dried tomato and bell peppers. And do not forget the garlic! For a quick, filling weeknight meal, serve this dish over rice, zucchini noodles, pasta, or bulgur.
INGREDIENTS
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3 garlic cloves, minced
3-4 chicken breasts, boneless, skinless
1/2 tsp Italian seasoning
1/4 tsp red pepper flakes
1/2 red onion
3 bell peppers (1 red, 1/2 yellow, and 1/2 green)
1/2 c. sun-dried tomatoes, drained of most oil, chopped (keep the drained oil for cooking)
1/2 c. basil pesto
1/2 c. chicken stock
1/2 c. heavy whipping cream
Salt and fresh cracked pepper
Parmesan, for garnish
Chopped fresh basil, for garnish
How to make Creamy Garlic Pesto Chicken
Step 1: In a large nonstick skillet, heat 1 tbsp of the drained tomato oil along with Italian seasoning and crushed chili pepper. Then, add the chicken breasts and cook for about 4 to 5 minutes per side. Decrease the heat if the chicken begins to brown too quickly. Set the chicken aside when done.
Step 2: In a mixing cup or bowl, place the sauce ingredients (basil pesto, cream, and chicken stock). Mix well until combined. Set aside.
Step 3: In the now-empty skillet, add the onion, garlic, and sun-dried tomato. You can add a bit more oil from the sun-dried tomato jar if the skillet is dry. Cook for about 1 minute over medium-high heat or until just aromatic. Next, add the bell peppers and cook further until the bell peppers are a little bit cooked but still crisp.
Step 4: To the skillet, pour in the prepared pesto sauce. Bring everything to a simmer. In the meantime, slice each chicken breast into strips and add them back to the skillet. Cook for another 2 to 3 minutes or until heated through.
Step 5: Remove from the heat when done and garnish the creamy garlic pesto chicken with some Parmesan and basil. Serve right away over rice, pasta, zucchini noodles, or bulgur. Enjoy!
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
- 1/4 tsp red pepper flakes
- 1/2 red onion
- 3 bell peppers (1 red, 1/2 yellow, and 1/2 green)
- 1/2 c. sun-dried tomatoes, drained of most oil, chopped (keep the drained oil for cooking)
- 1/2 c. basil pesto
- 1/2 c. chicken stock
- 1/2 c. heavy whipping cream
- Salt and fresh cracked pepper
- Parmesan, for garnish
- Chopped fresh basil, for garnish
Instructions
Step 1: In a large nonstick skillet, heat 1 tbsp of the drained tomato oil along with Italian seasoning and crushed chili pepper. Then, add the chicken breasts and cook for about 4 to 5 minutes per side. Decrease the heat if the chicken begins to brown too quickly. Set the chicken aside when done.
Step 2: In a mixing cup or bowl, place the sauce ingredients (basil pesto, cream, and chicken stock). Mix well until combined. Set aside.
Step 3: In the now-empty skillet, add the onion, garlic, and sun-dried tomato. You can add a bit more oil from the sun-dried tomato jar if the skillet is dry. Cook for about 1 minute over medium-high heat or until just aromatic. Next, add the bell peppers and cook further until the bell peppers are a little bit cooked but still crisp.
Step 4: To the skillet, pour in the prepared pesto sauce. Bring everything to a simmer. In the meantime, slice each chicken breast into strips and add them back to the skillet. Cook for another 2 to 3 minutes or until heated through.
Step 5: Remove from the heat when done and garnish the creamy garlic pesto chicken with some Parmesan and basil. Serve right away over rice, pasta, zucchini noodles, or bulgur. Enjoy!
