Creamy Garlic Pesto Chicken Recipe
A rich, creamy, and flavorful one-pan chicken dish made with pesto, garlic, and vibrant veggies—ready in just 30 minutes!
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Servings: 4
Calories: 596kcal
Ingredients
- 3-4 boneless, skinless chicken breasts
- ¼ tsp red pepper flakes
- ½ tsp Italian seasoning
- ½ red onion, diced
- 3 garlic cloves, minced
- ½ cup sun-dried tomatoes, drained and chopped (reserve the oil for cooking)
- 3 bell peppers (1 red, ½ yellow, ½ green), sliced
- ½ cup basil pesto
- ½ cup heavy whipping cream
- ½ cup chicken stock
- Salt and freshly ground black pepper, to taste
- Chopped fresh basil, for garnish
- Grated Parmesan, for garnish
Instructions
Cook the Chicken
- Heat 1 tablespoon of the reserved tomato oil in a large skillet over medium heat.
- Add the red pepper flakes and Italian seasoning, then place the chicken breasts in the skillet.
- Cook for 4-5 minutes per side until golden brown and fully cooked. If browning too quickly, lower the heat.
- Remove the chicken from the skillet and set aside.
Prepare the Sauce
- In a small bowl, whisk together the basil pesto, heavy cream, and chicken stock until well combined.
Sauté the Vegetables
- In the same skillet, add the diced onion, minced garlic, and chopped sun-dried tomatoes. If needed, add a bit more of the reserved oil.
- Sauté over medium-high heat for about 1 minute until fragrant.
- Add the sliced bell peppers and cook until slightly tender but still crisp.
Combine Everything
- Pour the prepared pesto sauce into the skillet and bring to a simmer.
- Slice the cooked chicken into strips and return them to the skillet. Stir to coat the chicken in the sauce and let it warm through for 2-3 minutes.
Serve & Enjoy
- Garnish with freshly chopped basil and grated Parmesan.
- Serve immediately over pasta, rice, bulgur, zucchini noodles, or cauliflower rice.
Nutrition
Calories: 596kcal | Carbohydrates: 20g | Protein: 60g | Fat: 33g | Sodium: 270mg