Creamy Pesto Chicken
This creamy pesto chicken is all made in one pan and couldn't be more delicious if it tried!
Servings: 4
Equipment
- Sharp Knife & Chopping Board
- Large Shallow Dish (for dredging chicken)
- Large Pan & Tongs
- Wooden Spoon
- Jug (for stock)
- Fine Cheese Grater
Ingredients
Chicken
- 2x 250g/9oz Chicken Breasts
- 35g / 1/4 cup Plain Flour
- 1 tsp EACH: Salt, Garlic Powder
- 1/2 tsp Black Pepper
- 1 tbsp EACH: Olive Oil, Butter
Sauce
- 2 Shallots, finely diced
- 160ml / 2/3 cup Double/Heavy Cream
- 80ml / 1/3 cup Chicken Stock (see notes)
- 20g / 1/4 cup Freshly Grated Parmesan
- 200g / 7oz Cherry Tomatoes, halved
- 1/2 cup Pesto (see notes)
Instructions
- 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.
- 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.
- 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.
- 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!
Video
Notes
a) Chicken Stock - I use 1/2 a chicken Oxo cube + 80ml hot water. I know it's not much, but it does add some depth of flavour, which is needed.
b) Pesto - You can use a good quality store-bought basil pesto or use my Homemade Basil Pesto (which I of course highly recommend). If you're using my homemade recipe you can make a half batch (which works out to 1/2 cup - perfect amount), just minus 1 tbsp oil, so you'll use 3 tbsp instead of 4.
c) Serving - Here I've served with crusty bread and a side salad, but you can serve with rice, pasta, boiled potatoes, mash - anything you fancy!
d) Calories - Whole recipe divided by 4 assuming half the flour is picked up (no sides).
Nutrition
Calories: 555kcal | Carbohydrates: 10.86g | Protein: 34.71g | Fat: 41.78g | Saturated Fat: 15.61g | Polyunsaturated Fat: 4.735g | Monounsaturated Fat: 18.689g | Trans Fat: 0.162g | Cholesterol: 143mg | Sodium: 794mg | Potassium: 592mg | Fiber: 1.4g | Sugar: 3.8g | Vitamin A: 1510IU | Vitamin C: 9.1mg | Calcium: 168mg | Iron: 2.28mg