Creamy Pesto Marry Me Chicken (Printable)
Tender chicken in creamy pesto sauce with sun-dried tomatoes and Parmesan, ready in 40 minutes.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Seasonings
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 teaspoon garlic powder
→ For Searing
05 - 2 tablespoons extra-virgin olive oil
→ Creamy Pesto Sauce
06 - 2 cloves garlic, minced
07 - 1/2 cup sun-dried tomatoes, drained and chopped
08 - 1 cup heavy cream
09 - 1/2 cup chicken broth
10 - 1/3 cup basil pesto (store-bought or homemade)
11 - 1/2 cup grated Parmesan cheese
→ Garnish
12 - Fresh basil leaves, torn
13 - Extra Parmesan cheese, for serving
# How-To Steps:
01 - Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, and garlic powder.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4 to 5 minutes per side until a golden crust forms. The chicken does not need to be fully cooked at this stage. Remove from the skillet and set aside on a plate.
03 - In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1 to 2 minutes until fragrant and softened.
04 - Reduce the heat to medium. Pour in the heavy cream and chicken broth, stirring well to deglaze the pan and lift any browned bits from the bottom.
05 - Stir in the basil pesto and grated Parmesan cheese until the sauce is smooth and well combined. Bring to a gentle simmer.
06 - Return the seared chicken breasts to the skillet. Spoon sauce over each piece to coat evenly. Cover with a lid, reduce heat to low, and simmer for 10 to 12 minutes until the chicken is cooked through and the sauce has thickened.
07 - Transfer to plates and garnish with torn fresh basil leaves and additional Parmesan cheese. Serve alongside pasta, mashed potatoes, or sautéed greens.
# Expert Advice:
01 -
- The pesto and sun dried tomato combo makes people think you spent hours when you barely broke a sweat.
- That creamy sauce is so good you will want to drink it straight from the pan with a ladle.
02 -
- Do not crank the heat when simmering the cream sauce or it will break and separate into something curdled and sad.
- Letting the chicken rest for a few minutes before serving keeps it juicy instead of losing all those precious juices to the cutting board.
03 -
- Use a cast iron skillet if you have one because the even heat distribution creates a better crust and keeps the sauce at a perfect gentle bubble.
- Taste the sauce before returning the chicken and adjust salt at that point because the Parmesan and pesto both bring their own saltiness to the party.