Description
This easy and flavorful Pesto Chicken recipe features tender chicken cutlets coated in vibrant pesto, seared to perfection, and served with a creamy pesto sauce and fresh cherry tomatoes. It’s a quick stovetop meal that’s perfect for a delicious weeknight dinner, garnished with Parmesan cheese and fresh basil for an extra burst of flavor.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons pesto
Sauce
- 1 tablespoon olive oil
- ¼ cup dry white wine
- ¾ cup heavy cream (room temperature)
- ½ cup pesto
- 1 pint cherry tomatoes (halved)
To Serve
- 2 tablespoons freshly grated Parmesan cheese
- Chopped fresh basil (optional)
Instructions
- Prepare the chicken: Pat the chicken breasts dry and slice each in half horizontally to create four thin cutlets. Season both sides of each cutlet generously with kosher salt and freshly ground black pepper.
- Coat with pesto: Place the chicken cutlets in a bowl and toss them with 2 tablespoons of pesto until each piece is evenly coated. Set aside to marinate briefly.
- Sear the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken cutlets and sear them for 4-5 minutes per side until cooked through and golden brown. Remove the chicken from the skillet and set aside.
- Deglaze the skillet: Pour ¼ cup dry white wine into the hot skillet and use a spatula to scrape up any browned bits stuck to the bottom. This adds rich flavor to the sauce.
- Make the creamy pesto sauce: Stir in ¾ cup heavy cream and ½ cup pesto into the skillet. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes until it slightly thickens.
- Add the tomatoes: Stir in the halved cherry tomatoes and cook for 1-2 minutes until the tomatoes are warmed through but still hold their shape.
- Combine chicken and sauce: Return the seared chicken cutlets to the skillet, spooning the creamy pesto sauce over them to coat evenly. Heat through for about 1 minute.
- Serve: Plate the chicken cutlets and spoon additional sauce and tomatoes over the top. Garnish with 2 tablespoons freshly grated Parmesan cheese and optional chopped fresh basil for a fresh, aromatic finish.
Notes
- You can substitute chicken thighs if preferred, but adjust cooking time accordingly.
- Use homemade or store-bought pesto based on convenience.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
- The dish pairs wonderfully with pasta, rice, or crusty bread to soak up the creamy pesto sauce.
- If you don’t consume alcohol, replace white wine with chicken broth or omit it entirely and add a splash more cream or water.
