Creamy Pesto Marry Me Chicken (Printable Version)
Tender chicken breasts simmered in a creamy basil pesto and sun-dried tomato sauce with Parmesan cheese.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
→ Searing
03 - 2 tablespoons olive oil
04 - 1 tablespoon unsalted butter
→ Aromatics and Vegetables
05 - 3 cloves garlic, minced
06 - 3.5 oz sun-dried tomatoes (oil-packed), drained and sliced
→ Sauce
07 - 1/2 cup chicken broth
08 - 3/4 cup heavy cream
09 - 1/3 cup basil pesto (store-bought or homemade)
10 - 1/2 cup grated Parmesan cheese (about 1.75 oz)
→ Garnish
11 - Fresh basil leaves, for garnish
12 - Extra grated Parmesan, for serving (optional)
# How-To Steps:
01 - Pat chicken breasts dry with paper towels and season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken breasts for 5 to 6 minutes per side until a golden crust forms and the chicken is nearly cooked through. Transfer to a plate and set aside.
03 - Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. Stir in the sliced sun-dried tomatoes and cook for 1 minute.
04 - Pour in the chicken broth, scraping up any browned bits from the bottom of the pan to deglaze. Add the heavy cream, basil pesto, and grated Parmesan cheese. Stir to combine and let the sauce simmer for 2 to 3 minutes until it thickens slightly.
05 - Return the chicken breasts along with any accumulated juices back into the skillet. Spoon the sauce over the chicken, cover with a lid, and simmer for 7 to 8 minutes until the chicken reaches an internal temperature of 165°F.
06 - Garnish with fresh basil leaves and additional grated Parmesan if desired. Serve hot alongside pasta, rice, or crusty bread.
# Helpful Tips:
01 -
- That pesto swirled through the creamy sauce is the kind of unexpected twist that makes people ask for your secret.
- Everything cooks in one pan which means cleanup is almost nonexistent and the flavors have time to really get to know each other.
02 -
- Do not rush the sear on the chicken because that golden fond on the bottom of the pan is the backbone of the entire sauce.
- Let the cream come to a gentle simmer never a full rolling boil or you risk the sauce breaking and separating.
03 -
- Take the chicken out of the fridge 15 minutes before cooking so it comes closer to room temperature and cooks more evenly throughout.
- Taste the sauce before returning the chicken and adjust salt carefully because Parmesan and pesto both bring their own saltiness to the party.