Creamy Pesto Chicken
This delicious, succulent and creamy Pesto Chicken is a firm family favourite that’s all made in one pan and is ready in about 30 minutes. Simply add your favourite sides and you’re good to go.
Servings: 4 People
Ingredients
- 4 Chicken breasts See notes
- 50 g Plain flour
- 1 tbsp Olive oil
- 3 Garlic cloves Crushed
- 300 g Cherry tomatoes Halved
- 100 ml Double cream
- 150 ml Hot chicken stock
- 150 g Pesto
- 1/2 Lemon Juice only
- 15 g Basil leaves
- Sea salt and ground black pepper
- 30 g Parmesan grated (to serve)
Instructions
- Coat the chicken: Toss the chicken breasts with the flour and a little salt and pepper.
- Fry the meat: Heat the oil in a large flat casserole dish or a frying pan and fry the chicken breasts for around 5 minutes on each side until golden then place them on a plate to one side.
- Now for the veggies: Add the garlic and cherry tomatoes and cook for 2 minutes until the tomatoes are just starting to soften.
- Make the sauce: Add the chicken stock and pesto and stir everything together. Add in the cream and bring to a simmer.
- Pop the chicken back in: Add the chicken back to the pan and spoon the sauce over it. Simmer for 5 or so minutes until the chicken is cooked through.
- Season and serve: Season with salt and pepper. Serve with lemon juice, basil leaves and a the grated parmesan.
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Notes
If using thighs instead of chicken breasts: They may need a little more time to cook through, so adjust the cooking times accordingly.
Storing: You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or covered in the oven before serving. This won’t be at its best after freezing, but you can still do it if you’ll waste it otherwise.
Cooking time: This may vary depending on the thickness of your chicken breasts (if in doubt, check it with your meat thermometer. (The ideal cooking temperature for chicken is 74°C, according to Thermapen.)
Don’t overcook the cream: As with all creamy sauces, make sure when you add the cream that your pan is on a gentle simmer, rather than a hard boil, otherwise it could split and curdle.
Serving suggestions: This is great served with rice, pasta, mash or even some crusty bread. Couscous works too, as do veggies or salad.
Nutrition
Calories: 597kcal | Carbohydrates: 19g | Protein: 54g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 177mg | Sodium: 683mg | Potassium: 1101mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1760IU | Vitamin C: 23mg | Calcium: 111mg | Iron: 2mg