Creamy and flavorful Pesto Chicken Skillet is loaded with fresh veggies, bright pesto, and hearty chicken breasts. Made in one pot and ready in just 30 minutes, add this Italian dinner recipe to your weeknight dinner rotation!
Whisk the flour, Parmesan, salt, and pepper together in a shallow bowl.
½ cup all-purpose flour, ¼ cup Parmesan cheese, ½ teaspoon salt, ½ teaspoon ground black pepper
Coat both sides of each chicken breast in the flour mixture.
4 boneless, skinless chicken breasts
Melt the butter in a large skillet set over medium-high heat. Add the chicken breasts and sear both sides until golden, about 5-6 minutes per side. Remove from the pan and set aside on a clean plate.
4 tablespoons unsalted butter
Add the shallot to the skillet and cook until lightly golden.
⅓ cup diced shallots
Pour in the wine to deglaze the skillet. Cook until evaporated, scraping the browned bits from the bottom of the pan.
½ cup white wine
Add the tomatoes and asparagus to the skillet and cook until just tender, about 1-2 minutes.
1 cup cherry tomatoes, ½ pound asparagus
Add the pesto and sauté for 30 seconds. Add the heavy cream and season with salt and pepper to taste. Stir to combine and simmer for 2-3 minutes until the sauce slightly thickens.
⅓ cup basil pesto, 1 cup heavy cream, salt and pepper
Add the chicken back into the skillet. Cook, until the sauce thickens and the chicken is warmed through (165°F internal temperature). Serve with fresh basil.
fresh basil
Video
Notes
Storage: Store pesto chicken skillet and sauce in an airtight container in the refrigerator for up to 3 days.