Chicken with Pesto Cream Sauce
Tender chicken cutlets simmered in a rich pesto cream sauce for an easy, elegant dinner.
Equipment
- Large Skillet
- Measuring Spoons
- Measuring Cups
- Knife
- Cutting Board
- Spatula or tongs
Ingredients
- 2 lb boneless skinless chicken breasts cut or pounded to thin cutlets
- 2 tbsp all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 3 cloves garlic pressed
- 2 cup heavy cream
- 1/2 cup Parmesan cheese grated
- 1/3 cup prepared pesto
- grape tomatoes quartered
- fresh basil chopped, for garnish
Instructions
- In a shallow bowl, combine the flour, garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Lightly coat both sides of each chicken cutlet with the seasoned flour mixture and shake off excess.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until hot.
- Add the chicken to the skillet in a single layer and cook 3–4 minutes per side until golden and cooked through; remove chicken and set aside.
- Reduce heat to medium, add the pressed garlic to the skillet, and cook about 30 seconds until fragrant.
- Pour in the heavy cream and add the grated Parmesan; bring to a gentle boil, stirring frequently for about 2 minutes.
- Lower the heat and stir in the prepared pesto until the sauce is smooth and combined.
- Return the chicken to the skillet, nestling pieces into the sauce, and simmer 3–5 minutes until the sauce thickens and chicken is heated through.
- Stir in the quartered grape tomatoes, sprinkle with chopped fresh basil, and serve immediately.
Notes
- Use thin cutlets for quick, even cooking.
- Prepared pesto saves time and ensures consistent flavor.
- Grated Parmesan melts into the sauce more smoothly than shredded.
- Press garlic for best texture and flavor release.