Creamy Pesto Marry Me Chicken (Print View)
Juicy chicken breasts in a creamy basil pesto sauce with sun-dried tomatoes and Parmesan. Ready in 40 minutes.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
→ For Searing
03 - 2 tablespoons olive oil
04 - 1 tablespoon unsalted butter
→ Vegetables & Aromatics
05 - 3 cloves garlic, minced
06 - 3.5 oz sun-dried tomatoes (oil-packed), drained and sliced
→ Sauce
07 - 1/2 cup chicken broth
08 - 3/4 cup heavy cream
09 - 1/3 cup basil pesto (store-bought or homemade)
10 - 1/2 cup grated Parmesan cheese
→ Finish
11 - Fresh basil leaves, for garnish
12 - Extra grated Parmesan, for serving (optional)
# How to Make:
01 - Pat chicken breasts dry with paper towels. Season generously on both sides with salt and freshly ground black pepper.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken breasts 5 to 6 minutes per side until golden brown and nearly cooked through. Remove and set aside on a plate.
03 - Reduce heat to medium. Add minced garlic to the pan and sauté for 30 seconds until fragrant. Stir in the sliced sun-dried tomatoes and cook for 1 minute.
04 - Pour in the chicken broth, scraping the bottom of the pan to deglaze. Add the heavy cream, basil pesto, and grated Parmesan cheese. Stir well and simmer for 2 to 3 minutes until the sauce slightly thickens.
05 - Return the chicken breasts along with any accumulated juices to the skillet. Spoon the sauce over the chicken, cover with a lid, and simmer for 7 to 8 minutes until the chicken is fully cooked through (internal temperature reaches 165°F).
06 - Garnish with fresh basil leaves and additional grated Parmesan. Serve hot alongside pasta, rice, or crusty bread.
# Expert Advice:
01 -
- The pesto and cream combination creates a sauce so silky and flavorful that people will genuinely ask if you ordered takeout.
- It comes together in one pan in under forty minutes, which means minimal cleanup and maximum praise.
02 -
- Do not skip drying the chicken because moisture is the enemy of a good sear and you will end up steaming instead of browning.
- Letting the sauce simmer a couple of minutes before returning the chicken allows it to thicken so it actually clings to the meat rather than pooling at the bottom.
03 -
- Use a meat thermometer because taking the chicken out at exactly 74 degrees Celsius guarantees juicy results every single time.
- The secret to a restaurant-quality finish is spooning the sauce over the chicken repeatedly during the last few minutes of simmering so it glazes beautifully.