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Creamy Pesto Chicken

A delightful recipe that combines tender chicken with velvety cream and fragrant basil pesto, perfect for family gatherings or weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts Make sure they are Halal-friendly!
  • 1 cup heavy cream Can substitute with Greek yogurt for a lighter version.
  • 1/2 cup basil pesto
  • 1 tablespoon olive oil
  • to taste Salt
  • to taste pepper
  • Grated Parmesan cheese for serving
  • Fresh basil for garnish

Method
 

Preparation
  1. Season the boneless, skinless chicken breasts with salt and pepper.
  2. In a large skillet over medium heat, drizzle the olive oil and let it warm up for about a minute.
  3. Cook the seasoned chicken breasts in the skillet for 6-7 minutes on each side until nicely browned and cooked through.
  4. Use a meat thermometer to ensure the chicken reaches 165°F (75°C).
  5. Remove the chicken from the skillet and let it rest.
  6. Lower the heat and add the heavy cream to the same skillet. Stir frequently until it begins to simmer.
  7. Mix in the basil pesto and combine well. Let it simmer for another 2-3 minutes until thickened slightly.
  8. Add the chicken back into the skillet, coating it beautifully with the creamy pesto sauce. Let it simmer together for an additional minute.
  9. Serve your Creamy Pesto Chicken hot, sprinkled with grated Parmesan cheese and fresh basil.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or chicken broth to maintain creaminess.