Creamy Garlic Pesto Chicken Recipe
Tender chicken simmered in a velvety garlic pesto cream sauce with spinach and tomatoes. Weeknight-easy, restaurant-level flavor.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 1.5 lb boneless skinless chicken breasts
- 0.75 tsp kosher salt
- 0.5 tsp freshly ground black pepper
- 1.5 tbsp olive oil
- 1 tbsp unsalted butter
- 3 tsp minced garlic
- 0.5 cup low-sodium chicken broth
- 0.75 cup heavy cream
- 0.5 cup basil pesto
- 0.5 cup grated Parmesan cheese
- 0.25 tsp crushed red pepper flakes optional
- 1 tsp fresh lemon juice
- 2 cup baby spinach roughly chopped
- 1 cup cherry tomatoes, halved optional
Instructions
Preparation Steps
- Pat chicken dry. Season all over with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken until golden, 3–4 minutes per side. Transfer to a plate.
- Reduce heat to medium. Melt butter, then sauté garlic for 30 seconds.
- Pour in broth. Scrape up browned bits and simmer 2 minutes to reduce slightly.
- Stir in cream and pesto. Simmer gently until slightly thickened, 3–4 minutes.
- Return chicken and any juices to the pan. Cover and cook until 165°F, 6–8 minutes.
- Fold in Parmesan, lemon juice, and red pepper flakes until smooth.
- Stir in spinach and tomatoes. Cook until spinach wilts, 1–2 minutes.
- Rest 3 minutes off heat. Spoon sauce over chicken to serve.
Notes
Serve over buttered pasta, gnocchi, or zucchini noodles. For a richer sauce, swap half the broth for more cream. Use chicken thighs instead of breasts if you prefer; add 2–3 minutes to the simmer time. Leftovers keep 3 days chilled; rewarm gently with a splash of broth.
This recipe is an original creation inspired by classic Creamy Garlic Pesto Chicken Recipe flavors. All ingredient ratios and instructions are independently developed.