Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 tablespoons basil pesto (preferably homemade or high-quality store-bought)
- 1 cup heavy cream
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Start by seasoning the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat, then add the chicken breasts. Cook until golden brown on both sides and cooked through, approximately 6-8 minutes per side. Remove from skillet and set aside.
- In the same skillet, add minced garlic and sauté until fragrant. Pour in the heavy cream, stirring constantly to combine with the garlic and pan drippings. Lower the heat and add pesto, stirring until well incorporated. Mix in Parmesan cheese and adjust seasoning with salt and pepper.
- Return the cooked chicken breasts to the skillet, spooning the creamy pesto sauce over them. Simmer for about 5 minutes to allow the chicken to absorb the flavors and the sauce to thicken slightly.
Notes
- If the sauce thickens too much, add a splash of cream or chicken broth when reheating.
- Do not freeze if you want to maintain the velvety sauce texture.
- Garnish with extra Parmesan and fresh basil for enhanced flavor and presentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 460 kcal Kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 125 mg