Ingredients
Scale
- 4 boneless, skinless chicken breasts
- ½ cup Italian basil pesto
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- ½ cup grated Parmesan cheese
- Optional: fresh basil leaves for garnish
Instructions
- Pat dry the chicken breasts and season both sides with salt and black pepper.
- Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook for 5-7 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, pour in heavy cream and stir to loosen browned bits. Add pesto and Parmesan cheese, whisk until smooth. Simmer for 2-3 minutes.
- Return chicken to the skillet, spoon sauce over, and simmer for an additional 3-4 minutes to meld flavors. Garnish with fresh basil if desired. Serve hot with pasta or vegetables.
Notes
- Ensure chicken is seasoned properly for maximum flavor.
- Stir continuously after adding the pesto to prevent clumping.
- Use fresh basil for garnish to add vibrant flavor and presentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten-Free (if pesto is gluten-free)
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420 kcal Kcal
- Sugar: 2 grams
- Sodium: 540 mg
- Fat: 32 grams
- Saturated Fat: 14 grams
- Unsaturated Fat: 16 grams
- Trans Fat: 0 grams
- Carbohydrates: 8 grams
- Fiber: 1 gram
- Protein: 32 grams
- Cholesterol: 125 mg