Creamy Pesto Chicken Skillet

$For this creamy pesto chicken skillet, you will need: - 2 boneless, skinless chicken breasts - 1 tablespoon olive oil - Salt and pepper to taste - 1 cup heavy cream - ½ cup prepared pesto sauce - 1 cup cherry tomatoes, halved - 1 cup fresh spinach - ½ cup grated Parmesan cheese - ½ teaspoon garlic powder - ½ teaspoon Italian seasoning - Fresh basil leaves for garnish This list gives you all you need for a flavorful meal. Each ingredient plays a key role in making the dish rich and tasty. You can use fresh or store-bought pesto. Fresh pesto has bright flavors from basil and garlic. It adds a nice depth to the dish. If time is short, store-bought pesto works well too. Just pick one that has good quality ingredients. Check labels for added preservatives. You can switch out some ingredients if needed. Here are a few ideas: - Use chicken thighs instead of breasts for extra juiciness. - Swap heavy cream for Greek yogurt for a lighter version. - If you don’t have cherry tomatoes, any ripe tomato will do, just chop it up. - For a dairy-free option, use coconut milk and nutritional yeast instead of cheese. Feel free to customize the recipe to your taste! Each change can make this dish your own. {{ingredient_image_1}} Start by seasoning the chicken breasts. Use salt, pepper, garlic powder, and Italian seasoning. Make sure to coat both sides well. This step adds great flavor. Heat a large skillet over medium heat. Add one tablespoon of olive oil. Once the oil is hot, place the seasoned chicken in the skillet. Cook for 5-7 minutes on each side. You want a nice golden brown color. When done, remove the chicken and set it aside. In the same skillet, pour in one cup of heavy cream. Add half a cup of prepared pesto sauce. Stir the mixture well. Let it simmer gently. After a minute, add one cup of halved cherry tomatoes. Cook them for about 2 minutes. They should soften up nicely. Now, stir in one cup of fresh spinach. Cook until the spinach wilts, which takes about 1-2 minutes. Finally, reduce the heat to low. Add half a cup of grated Parmesan cheese. Stir until it melts and blends into the sauce. Return the chicken breasts to the skillet. Spoon the creamy pesto sauce over them. Let everything cook together for another 2-3 minutes. This will heat the chicken through. Once done, remove from heat. Garnish with fresh basil leaves. Serve the creamy pesto chicken on a plate. Drizzle extra sauce on top for added flavor. Enjoy your savory dinner delight! To keep chicken tender, start with fresh meat. Use boneless, skinless chicken breasts for best results. Season the chicken with salt, pepper, garlic powder, and Italian seasoning. Let it rest for a few minutes after seasoning. This helps the flavors soak in. Cook the chicken in a hot skillet with olive oil. This creates a nice sear. Cook for 5-7 minutes on each side. Use a meat thermometer to check for doneness. The internal temperature should reach 165°F. Let the chicken rest for a couple of minutes before slicing. This keeps the juices inside. For a smooth, creamy sauce, use heavy cream. It blends nicely with the pesto. After adding the cream, stir until it simmers. This helps the flavors mix well. Add the grated Parmesan cheese slowly. Stir it in until it melts completely. If the sauce is too thick, you can add a splash of chicken broth. This keeps it creamy without making it too runny. Always taste the sauce before serving. Adjust the seasoning if needed. A beautiful plate makes a meal more inviting. Use fresh basil leaves for a pop of color. Sprinkle extra grated Parmesan on top for richness. For added brightness, toss in some halved cherry tomatoes. This not only looks great but adds flavor too. Serve the creamy pesto chicken on a white plate. This contrast makes the dish stand out. Pair it with garlic bread or pasta for a complete meal. Enjoy your creation and impress your family! Pro Tips Tip Title: Use Fresh Ingredients: For the best flavor, opt for fresh basil and spinach instead of dried. Fresh ingredients elevate the dish and provide a vibrant taste. Tip Title: Adjust the Creaminess: If you prefer a lighter sauce, substitute half of the heavy cream with chicken broth. This will still give you a delicious flavor without being overly rich. Tip Title: Perfectly Cooked Chicken: Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (75°C) for safe and juicy results. Tip Title: Leftovers Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to maintain the creamy texture. {{image_2}} You can easily add more veggies to your creamy pesto chicken skillet. Veggies boost nutrition and flavor. Consider adding: - Zucchini, sliced thin - Bell peppers, chopped - Broccoli florets These vegetables cook fast and blend well with the creamy sauce. Just toss them into the skillet with the cherry tomatoes. This way, you get a colorful and healthy meal. If you want to switch up the protein, try these options. Each gives a new taste: - Shrimp: Cook for about 3-4 minutes until they turn pink. - Tofu: Use firm tofu, cubed and pan-fried until golden. - Turkey: Substitute turkey cutlets for a leaner option. Adjust the cooking time for each protein type. This keeps your meal exciting and tasty. You can make this dish gluten-free and dairy-free with a few swaps. For a gluten-free meal, use: - Gluten-free pasta or rice as a base. - Check the pesto ingredients for gluten. To make it dairy-free, use: - Coconut cream instead of heavy cream. - Nutritional yeast in place of Parmesan for a cheesy flavor. These options let everyone enjoy this dish, no matter their diet. After enjoying your creamy pesto chicken, let the leftovers cool. Place them in an airtight container. This helps keep the chicken fresh. Make sure to store it in the fridge. Your leftovers will last for about three days. If you want to enjoy it later, freezing is a great option. To reheat, use a skillet over low heat. Add a splash of water or cream to keep it moist. Stir gently to warm it through. You can also microwave it. Place the chicken on a safe dish and cover it. Heat in short bursts, checking often to avoid overcooking. This keeps the chicken juicy and tasty. If you plan to freeze the dish, do it soon after cooking. Let it cool completely first. Use freezer-safe containers or bags, removing as much air as possible. Label the bags with the date. Your creamy pesto chicken can stay frozen for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. You can serve this dish with garlic bread or cooked pasta. Both pair well with the creamy sauce. A fresh salad with mixed greens also makes a nice side. The crunch of the salad balances the creaminess. If you want more veggies, try steamed broccoli or roasted zucchini. Yes, you can use dried pesto. However, the flavor will differ. Fresh pesto has bright, bold notes that dried pesto may lack. If you use dried, add a bit more to get good flavor. You can also mix it with oil or water to create a paste. The chicken is done when it reaches an internal temperature of 165°F. You can use a meat thermometer for an accurate reading. The chicken should be golden brown outside and no longer pink inside. If you cut it, the juices should run clear, not pink. This post covered how to make a creamy pesto chicken skillet. We discussed ingredients, cooking steps, and helpful tips. You can use fresh or store-bought pesto, and I shared great substitutions. You learned how to ensure tender chicken and creamy sauce. Plus, I offered ideas for adding nutrition and storing leftovers. Now, you have all you need to try this dish. I hope you enjoy cooking it as much as I do. Happy cooking!$

Creamy Pesto Chicken Skillet

A delicious and creamy chicken dish cooked in a flavorful pesto sauce with fresh vegetables.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 2

Calories 600 kcal

Ingredients

2 pieces boneless, skinless chicken breasts
1 tablespoon olive oil
to taste salt
to taste pepper
1 cup heavy cream
0.5 cup prepared pesto sauce
1 cup cherry tomatoes, halved
1 cup fresh spinach
0.5 cup grated Parmesan cheese
0.5 teaspoon garlic powder
0.5 teaspoon Italian seasoning
for garnish fresh basil leaves

Instructions

Begin by seasoning the chicken breasts on both sides with salt, pepper, garlic powder, and Italian seasoning.
In a large skillet, heat the olive oil over medium heat. Once hot, add the seasoned chicken breasts and cook for about 5-7 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, pour in the heavy cream and pesto sauce, stirring until the mixture is well combined and begins to simmer.
Add the halved cherry tomatoes and allow them to cook for about 2 minutes until they soften.
Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
Reduce the heat to low and add the grated Parmesan cheese, stirring until it melts and incorporates into the sauce.
Return the chicken breasts to the skillet, spooning the creamy pesto sauce over them. Allow everything to cook together for another 2-3 minutes to heat through.
Remove from heat and garnish with fresh basil leaves before serving.

Notes

Serve with garlic bread or pasta for a complete meal.

Keyword chicken, creamy, pesto, skillet