Creamy Pesto Chicken Recipe

Introduction

Creamy Pesto Chicken is a simple yet flavorful dish that combines tender chicken with a rich, herbaceous sauce. Perfect for a weeknight dinner, it’s packed with fresh ingredients like sun-dried tomatoes and bell peppers, making every bite satisfying and delicious.

Ingredients

• 2 tbsp olive oil, divided (can use avocado or coconut oil)
• 1 lb skinless, boneless chicken breasts, cut into strips (or shrimp, salmon, tofu)
• 1 tsp Italian seasoning
• 1 tsp paprika (smoked paprika or cayenne pepper as alternatives)
• 1 tsp garlic powder (or fresh garlic, garlic flakes)
• Salt, to taste
• Black pepper, to taste
• ½ large white onion, finely chopped (yellow or red onion, onion flakes, or powder as substitutes)
• 4 cloves garlic, minced (or garlic powder)
• ½ cup sun-dried tomatoes, drained and chopped (or cherry tomatoes, canned fire-roasted tomatoes)
• 2 bell peppers, thinly sliced (any color; zucchini or asparagus can be added)
• ½ cup heavy cream (or half-and-half, coconut milk for dairy-free)
• ½ cup low-sodium chicken broth (or vegetable broth for vegetarian option)
• 3 tbsp pesto (sun-dried or arugula pesto for a twist)
• Garnish: Fresh basil, chopped
• Grated Parmesan (or Pecorino Romano, nutritional yeast for plant-based)

Instructions

1. Step 1: Place the chicken strips in a large bowl or on a cutting board. Season with Italian seasoning, paprika, garlic powder, salt, and black pepper.
2. Step 2: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the seasoned chicken strips.
3. Step 3: Cook chicken for 7-8 minutes until fully cooked through. Remove chicken from the skillet and set aside.
4. Step 4: Add the remaining olive oil to the skillet. Sauté the chopped onions for about 2 minutes until translucent.
5. Step 5: Stir in the minced garlic and chopped sun-dried tomatoes, cooking for another 2-3 minutes.
6. Step 6: Add the sliced bell peppers to the skillet and cook for 4-5 minutes until slightly tender.
7. Step 7: In a small bowl, mix together the heavy cream, chicken broth, and pesto. Pour this mixture into the skillet once the bell peppers are cooked.
8. Step 8: Bring the sauce to a gentle simmer and cook for 3-4 minutes to blend the flavors.
9. Step 9: Return the chicken to the skillet and cook for an additional 2-3 minutes until the sauce thickens and the chicken is heated through.
10. Step 10: Season with salt and pepper to taste. Garnish with freshly chopped basil and grated Parmesan before serving.

Tips & Variations

• For a smoky depth, use smoked paprika instead of regular paprika.
• Swap chicken for shrimp or tofu for a quick alternative protein.
• Try coconut milk to make the dish dairy-free without losing creaminess.
• Add vegetables like zucchini or asparagus for extra color and nutrients.
• Use arugula or sun-dried tomato pesto for a unique flavor twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of broth or cream to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken breasts to ensure even cooking and the best texture.

Is this dish suitable for a dairy-free diet?

Yes, substitute heavy cream with coconut milk and use nutritional yeast instead of Parmesan to keep it dairy-free.

Creamy Pesto Chicken Recipe

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★★★★★

4.5 from 55 reviews

Creamy Pesto Chicken is a flavorful and comforting skillet dish featuring tender chicken strips cooked with sun-dried tomatoes, bell peppers, and a rich, creamy pesto sauce. This meal is perfect for a quick weeknight dinner that combines vibrant Italian flavors with a creamy, luscious texture.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Protein

• 1 lb skinless, boneless chicken breasts, cut into strips

Seasonings

• 1 tsp Italian seasoning
• 1 tsp paprika
• 1 tsp garlic powder
• Salt, to taste
• Black pepper, to taste

Vegetables & Aromatics

• 1/2 large white onion, finely chopped
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, drained and chopped
• 2 bell peppers, cut into thin strips (any color)

Liquids & Sauces

• 2 tbsp olive oil, divided
• 1/2 cup heavy cream
• 1/2 cup low-sodium chicken broth
• 3 tbsp pesto

Garnish

• Fresh basil, chopped
• Grated Parmesan cheese

Instructions

1. Season the Chicken: Place the chicken strips in a bowl or on a cutting board and season evenly with Italian seasoning, paprika, garlic powder, salt, and black pepper to impart a balanced flavor base.
2. Cook the Chicken: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the seasoned chicken strips and cook for 7-8 minutes, stirring occasionally, until fully cooked and slightly golden. Remove the chicken from the skillet and set aside.
3. Sauté the Onions: Add the remaining tablespoon of olive oil to the skillet. Add the finely chopped white onions and sauté for about 2 minutes until they become translucent and soft.
4. Add Garlic and Sun-Dried Tomatoes: Stir in the minced garlic and chopped sun-dried tomatoes. Cook for an additional 2-3 minutes to release aromatic flavors and soften the tomatoes.
5. Cook Bell Peppers: Add the thinly sliced bell peppers to the skillet and sauté for 4-5 minutes until tender yet slightly crisp, adding vibrant color and crunch.
6. Prepare the Creamy Pesto Sauce: In a small bowl, whisk together heavy cream, chicken broth, and pesto until smooth and well combined. Pour this mixture into the skillet once the bell peppers are cooked.
7. Simmer the Sauce: Bring the sauce to a gentle simmer and cook for 3-4 minutes, allowing the sauce to thicken subtly and the flavors to meld.
8. Combine Chicken with Sauce: Return the cooked chicken strips to the skillet. Stir well and cook for an additional 2-3 minutes until the chicken is heated through and the sauce has thickened to your liking.
9. Final Seasoning and Garnish: Taste and adjust seasoning with salt and black pepper if needed. Garnish the dish with freshly chopped basil and grated Parmesan cheese before serving to add freshness and an extra layer of flavor.

Notes

• You can substitute chicken breasts with shrimp, salmon, or tofu for different protein options.
• Fresh garlic can replace garlic powder for a stronger garlic flavor.
• Use smoked paprika for a smoky depth, or cayenne pepper for added heat.
• For a dairy-free alternative, substitute heavy cream with coconut milk or use half-and-half for a lighter creaminess.
• Vegetable broth can replace chicken broth to make the dish vegetarian-friendly.
• Try different pesto variations like sun-dried tomato pesto or arugula pesto for unique flavor twists.
• Grated Pecorino Romano or nutritional yeast can be used instead of Parmesan to accommodate dietary preferences.

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