Creamy Pesto Chicken: 30-Min Skillet Wonder
Calories: 423kcal
Ingredients
- 4 boneless, skinless chicken breasts (or thighs if you’re fancy about juiciness)
- Salt and pepper
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup pesto (store-bought or homemade)
- 3/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tbsp lemon juice (optional, but brightens things up)
- Chopped fresh basil or parsley for garnish
Instructions
- Season chicken generously with salt and pepper. It’s your first line of flavor defense, don’t skip it.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add minced garlic for 30 seconds until fragrant. No burnt garlic drama—keep an eye on it.
- Stir in pesto, then whisk in heavy cream. Bring to a gentle simmer and cook 2–3 minutes until the sauce thickens slightly.
- Return chicken to the pan. Spoon sauce over the top and cook another 1–2 minutes to reheat the chicken and meld flavors.
- Stir in Parmesan cheese and lemon juice if using. Taste and adjust salt or pepper as needed.
- Garnish with fresh basil or parsley. Serve hot and watch it disappear fast.