Succulent Chicken Breasts in a Luscious Pesto Cream Sauce
Ingredients:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper, to taste
1 cup heavy cream
1/2 cup pesto (store-bought or homemade)
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
Fresh basil leaves, for garnish
Extra Parmesan cheese, for garnish
Instructions:
Cook the Chicken:
Season both sides of the chicken breasts with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken breasts and cook for 5-7 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
Remove the chicken from the skillet and set aside.
Make the Pesto Cream Sauce:
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant.
Stir in the heavy cream and bring it to a gentle simmer.
Add the pesto, grated Parmesan cheese, and red pepper flakes (if using). Stir well until the sauce is smooth and slightly thickened.
Combine and Serve:
Return the cooked chicken breasts to the skillet, spooning the creamy pesto sauce over the top.
Let the chicken simmer in the sauce for 2-3 minutes, allowing the flavors to meld together.
Garnish with fresh basil leaves and extra Parmesan cheese.
Serve:
Serve the creamy pesto chicken hot with your choice of pasta, rice, or crusty bread for a complete meal.
Recipe Details:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories per Serving: 420 kcal