Creamy Pesto Chicken
Pesto Chicken in a light and creamy sauce is packed with flavor that takes less than 30 minutes to make. Toss some pasta in the sauce and a delicious dinner is on the table in no time.
Servings 4 Servings
Calories 455kcal
Ingredients
- 500 grams Chicken breast
- ⅓ cup Flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoon oil
- 200 grams Cherry Tomatoes
- ¾ cup Fresh Basil Pesto
- ½ cup Heavy cream
- ⅓ cup Stock
Instructions
- Mix flour, salt, and pepper.
- Cut chicken horizontally to two pieces or use a meat mallet to pound chicken. Make sure the chicken is of uniform thickness.
- Coat chicken with seasoned flour.
- Heat 1 tablespoon of oil in a pan. Shake off extra flour from the chicken. Cook the chicken pieces for about 3-4 minutes per side until golden.
- Remove chicken from the pan and keep aside covered.
- Add remaining oil. When hot, add cherry tomatoes. Cook until the tomatoes are blistered and have softened a little yet holds the shape.
- Lower the heat. Add stock, pesto, and half & half. Mix well. Scrap the bottom of the pan to release any brown bits. Simmer for 1-2 minutes.
- Add chicken back to the pan. Spoon the sauce over.
- Serve with pasta.
Video
Nutrition
Serving: 1g | Calories: 455kcal | Carbohydrates: 19g | Protein: 32g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 947mg | Potassium: 628mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1358IU | Vitamin C: 13mg | Calcium: 118mg | Iron: 2mg