PREP TIME: 15 MINS | COOK TIME: 20 MINS | YIELD: 4 servings
I love this easy and delicious creamy garlic pesto chicken. It’s incredibly easy to whip up and ready in no time. Such an amazing weeknight meal, excellent over pasta, rice, noodles, zucchini, or bulgur.
3 bell peppers (1 red, 1/2 yellow, and 1/2 green)
3-4 chicken breasts, boneless, skinless
1/2 tsp Italian seasoning
1/2 red onion
1/4 tsp red pepper flakes
3 garlic cloves, minced
1/2 c. basil pesto
1/2 c. chicken stock
1/2 c. heavy whipping cream
1/2 c. sun-dried tomatoes, drained of most oil, chopped (keep the drained oil for cooking)
Parmesan, for garnish
Chopped fresh basil, for garnish
Salt and fresh cracked pepper
How to make Creamy Garlic Pesto Chicken
Step 1: In a large nonstick skillet, heat 1 tbsp of drained tomato oil with Italian seasoning and crushed chili pepper. Then, add the chicken breasts and cook for about 4 to 5 minutes per side or until cooked through. Decrease the heat once the chicken begins to brown too much. Set the chicken aside when done.
Step 2: In a mixing cup or bowl, place the basil pesto, cream, and chicken stock. Mix well until well blended. Set the sauce aside.
Step 3: Place the skillet back to the heat and add a bit more oil from the sun-dried tomato jar. Then, stir in the onion, garlic, and sun-dried tomato. Cook for about 1 minute over medium-high heat or until just aromatic. Next, add the bell peppers and cook further until the bell peppers are slightly cooked but still crisp.
Step 4: To the skillet, add the pesto sauce and bring to a simmer. Into strips, slice the chicken breasts and place them back in the skillet. Cook for another 2 to 3 minutes or until heated. Before serving, garnish with Parmesan and basil. Enjoy the creamy pesto chicken over pasta, rice, noodles, zucchini, or bulgur right away.
Energy 610.51 kcal, Fat 32.43 g, Protein 67.98 g, Carbs 11.48 g, Saturated Fat 10.68 g, Polyunsat Fat 6.02 g, Monounsat Fat 12.59 g, Sugars 2.17 g, Cholesterol 199.73 mg, Sodium 360 mg, Potassium 1190.69 mg, Fiber 6.38 g