Real Genovese pesto uses only Ligurian basil grown in Mediterranean salt air—supermarket basil lacks those mineral notes.
Creamy Pesto Chicken
Whip up a delectable dinner in no time with our Creamy Pesto Chicken! This dish showcases succulent chicken breasts smothered in a luscious, herby pesto sauce that’s bursting with flavor. Pair it with crunchy bread or a fresh side salad for a delightful meal that’s both satisfying and easy to prepare!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 200g / 7oz Cherry Tomatoes, halved (198 g)
- 2 Shallots, finely diced
🥩Meat & Seafood(2)
- 2x 250g/9oz Chicken Breasts (56.7 g)
- 80ml / 1/3 cup Chicken Stock (79.2 ml)can use 1/2 Oxo + 80ml hot water
🥛Dairy & Eggs(2)
- 160ml / 2/3 cup Double/Heavy Cream (161 ml)
- 20g / 1/4 cup Freshly Grated Parmesan (60 ml)
🫙Pantry Staples(2)
- 35g / 1/4 cup Plain Flour (31.2 g)
- 1 tbsp EACH: Olive Oil, Butter (15 ml)
🧂Spices & Seasonings(2)
- 1/2 tsp Black Pepper (2.5 ml)
- 1 tsp EACH: Salt, Garlic Powder (5 ml)
🍯Sauces & Condiments(1)
- 1/2 cup Pesto (120 ml)
👨🍳 Instructions
- 1
Horizontally slice each chicken breast right through the centre to create 4 even-sized cutlets. In a large shallow dish, combine the flour, garlic powder, salt and pepper. One by one, coat the cutlets in the flour, give them a shake then place to one side.
- 2
In a large pan over medium-high heat add 1 tbsp oil and butter. Once the butter has melted, add the chicken and fry both sides for a few minutes until golden on the outside and just about cooked through the centre. Remove and place on a plate to one side.
- 3
Lower the heat to medium, then fry the shallots in the excess fat until soft and golden. Stir in the stock, cream and parmesan and simmer for a couple of minutes, or until the sauce thickens. Add the tomatoes and simmer for another couple of minutes until the tomatoes just begin to soften.
- 4
Turn the heat to low, then swiftly stir in the pesto until it completely blends into a sauce. Stir in any resting juices from the chicken and adjust seasoning with salt and pepper if needed. Add the chicken back in, coat in the sauce then serve and enjoy!
💡 Pro Tips
- ✓Pound chicken cutlets to 1/4-inch thickness after slicing to ensure even cooking and prevent overcooking the thinner edges while the center reaches 165°F.technique1/4-inch thickness
- ✓Heat your pan to 350-375°F before adding chicken so proteins immediately coagulate and form a proper sear without sticking or steaming.technique350-375°F
- ✓Add pesto off heat or at lowest setting because basil's volatile oils break down at temperatures above 140°F, turning bitter and losing vibrant color.timing140°F maximum
- ✓Use heavy cream with 35-40% fat content for the sauce because lower fat creams will curdle when combined with acidic ingredients like tomatoes and wine-based stock.ingredient35-40% fat content
- ✓Let chicken rest 3-4 minutes after cooking to allow muscle fibers to relax and redistribute juices, then deglaze the pan with those collected juices for maximum flavor extraction.timing3-4 minutes
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Real Genovese pesto uses only Ligurian basil grown in Mediterranean salt air—supermarket basil lacks those mineral notes.
Creamy Pesto Chicken
Whip up a delectable dinner in no time with our Creamy Pesto Chicken! This dish showcases succulent chicken breasts smothered in a luscious, herby pesto sauce that’s bursting with flavor. Pair it with crunchy bread or a fresh side salad for a delightful meal that’s both satisfying and easy to prepare!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 200g / 7oz Cherry Tomatoes, halved (198 g)
- 2 Shallots, finely diced
🥩Meat & Seafood(2)
- 2x 250g/9oz Chicken Breasts (56.7 g)
- 80ml / 1/3 cup Chicken Stock (79.2 ml)can use 1/2 Oxo + 80ml hot water
🥛Dairy & Eggs(2)
- 160ml / 2/3 cup Double/Heavy Cream (161 ml)
- 20g / 1/4 cup Freshly Grated Parmesan (60 ml)
🫙Pantry Staples(2)
- 35g / 1/4 cup Plain Flour (31.2 g)
- 1 tbsp EACH: Olive Oil, Butter (15 ml)
🧂Spices & Seasonings(2)
- 1/2 tsp Black Pepper (2.5 ml)
- 1 tsp EACH: Salt, Garlic Powder (5 ml)
🍯Sauces & Condiments(1)
- 1/2 cup Pesto (120 ml)
👨🍳 Instructions
- 1
Horizontally slice each chicken breast right through the centre to create 4 even-sized cutlets. In a large shallow dish, combine the flour, garlic powder, salt and pepper. One by one, coat the cutlets in the flour, give them a shake then place to one side.
- 2
In a large pan over medium-high heat add 1 tbsp oil and butter. Once the butter has melted, add the chicken and fry both sides for a few minutes until golden on the outside and just about cooked through the centre. Remove and place on a plate to one side.
- 3
Lower the heat to medium, then fry the shallots in the excess fat until soft and golden. Stir in the stock, cream and parmesan and simmer for a couple of minutes, or until the sauce thickens. Add the tomatoes and simmer for another couple of minutes until the tomatoes just begin to soften.
- 4
Turn the heat to low, then swiftly stir in the pesto until it completely blends into a sauce. Stir in any resting juices from the chicken and adjust seasoning with salt and pepper if needed. Add the chicken back in, coat in the sauce then serve and enjoy!
💡 Pro Tips
- ✓Pound chicken cutlets to 1/4-inch thickness after slicing to ensure even cooking and prevent overcooking the thinner edges while the center reaches 165°F.technique1/4-inch thickness
- ✓Heat your pan to 350-375°F before adding chicken so proteins immediately coagulate and form a proper sear without sticking or steaming.technique350-375°F
- ✓Add pesto off heat or at lowest setting because basil's volatile oils break down at temperatures above 140°F, turning bitter and losing vibrant color.timing140°F maximum
- ✓Use heavy cream with 35-40% fat content for the sauce because lower fat creams will curdle when combined with acidic ingredients like tomatoes and wine-based stock.ingredient35-40% fat content
- ✓Let chicken rest 3-4 minutes after cooking to allow muscle fibers to relax and redistribute juices, then deglaze the pan with those collected juices for maximum flavor extraction.timing3-4 minutes