Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup basil pesto (homemade or store-bought)
- 1 cup heavy cream
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook chicken for 6-7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and cook for 1 minute until fragrant. Pour in heavy cream, scraping browned bits from the bottom. Simmer for 2-3 minutes.
- Add basil pesto and Parmesan cheese, stirring until the sauce is smooth and creamy.
- Return chicken to the skillet and spoon sauce over the top. Simmer everything together for 5 minutes to meld the flavors. Garnish with fresh basil leaves before serving.
Notes
- For an extra flavor boost, add chopped sun-dried tomatoes or black olives to the sauce.
- Adjust pesto quantity to suit your taste for more basil aroma.
- Use high-quality pesto and heavy cream for the best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal Kcal
- Sugar: 2g
- Sodium: 620mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 125mg