Creamy Pesto Chicken Skillet Recipe
This creamy pesto chicken skillet is ready in 30 minutes and loaded with fresh veggies, bright pesto, and hearty chicken breasts.
Servings: 4
Calories: 653kcal
Ingredients
For the Chicken:
- ½ cup all-purpose flour
- ¼ cup grated Parmesan cheese
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 boneless, skinless chicken breasts *
- 4 tablespoons unsalted butter ½ stick
For the Sauce and Veggies:
- ⅓ cup diced shallots
- ½ cup white wine **
- 1 cup halved cherry tomatoes
- ½ pound asparagus cut into 1-inch pieces
- ⅓ cup basil pesto ***
- 1 cup heavy cream room temperature****
- kosher salt to taste
- ground black pepper to taste
- fresh basil optional, for garnish
Instructions
- In a shallow bowl, whisk the flour, Parmesan cheese, kosher salt, and black pepper together.½ cup all-purpose flour, ¼ cup grated Parmesan cheese, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Coat both sides of the chicken breasts in the flour mixture.4 boneless, skinless chicken breasts
- In a large skillet set over medium-high heat, melt unsalted butter. Add the seasoned chicken breasts and sear until golden, about 5-6 minutes per side. Remove from the pan and set aside on a clean plate.4 tablespoons unsalted butter
- Add shallots to the same skillet (no need to wipe out) and cook until lightly golden, about 4-5 minutes.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 cherry tomatoes and asparagus to the skillet and cook until just tender, about 1-2 minutes.1 cup halved cherry tomatoes, ½ pound asparagus
- Add the pesto and sauté until fragrant, about 30 seconds.⅓ cup basil pesto
- Remove the pan from the heat, add heavy cream, and season with salt and pepper to taste. Stir to combine and simmer until the sauce slightly thickens, about 2-3 minutes.1 cup heavy cream, kosher salt, ground black pepper
- Add the chicken back into the skillet. Cook until the sauce thickens and the chicken is warmed through to 165°F, about 3-5 minutes. Serve topped with fresh basil, if desired.fresh basil
Video
Notes
*Choose chicken breasts that are a similar size to ensure even cooking times. If your chicken breasts are large, slice them horizontally into cutlets. This speeds up cooking and keeps them tender.
**Use a wine you like to drink. This dish is great with Chardonnay, Sauvignon Blanc, or Riesling. For an alcohol-free version, use chicken or vegetable broth.
***Store-bought pesto varies a lot. Look for one made with real olive oil, plenty of basil, and real Parmesan. I like Mezzetta Artisan Ingredients.
****Half-and-half is a great replacement for heavy cream. For a non-dairy alternative, try unsweetened almond milk, though the sauce won't be as rich.
Tips:
- A quick pinch of salt on the cherry tomatoes and asparagus before they hit the pan can draw out their juices and intensify their sweetness.
- Mix up the veggies! Use your favorites or whatever you have on hand. Zucchini, bell peppers, green beans, kale, or even spinach would also be delicious additions!
- You can stir half the pesto in during cooking and reserve half to swirl in just before serving. This keeps some basil flavor fresh and vibrant.
- Drizzle with olive oil and add a squeeze of fresh lemon juice just before serving to brighten up the dish and preserve the lovely color of the pesto.
Nutrition
Calories: 653kcal | Carbohydrates: 23g | Protein: 32g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 1039mg | Potassium: 775mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2337IU | Vitamin C: 15mg | Calcium: 186mg | Iron: 3mg