Pesto Chicken Tomatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 skinless, boneless chicken breasts (around 1.3 lbs total)
02 -
1/8 tsp black pepper
03 -
1/8 tsp sea salt
04 -
2 cloves minced garlic
05 -
2 Tbsp olive oil, split
06 -
1 pint of grape tomatoes, halved
07 -
1/4 cup pesto sauce
08 -
1/2 cup of heavy whipping cream
# Instructions:
01 -
Slice each chicken breast horizontally to make thinner pieces, or pound them flat until even. Cut each breast into two smaller portions, making four pieces. Sprinkle salt and pepper on both sides of the chicken.
02 -
Warm up a big skillet on medium heat. Add 1 tablespoon of olive oil and spread it around the pan. Lay the seasoned chicken in and cook for 7-10 minutes, flipping halfway through, until the outside is golden and the inside is fully cooked. Put the cooked chicken on another plate.
03 -
Turn the heat to medium-low. Pour the rest of the olive oil into the same pan, tossing in the garlic and tomato halves. Cook them for about 5 minutes, stirring now and then, until the tomatoes soften and release their juices.
04 -
Stir the heavy cream into the pan along with the pesto. Mix everything well, then let it simmer gently. Sample the sauce and add extra salt or pepper if you think it needs it.
05 -
Put the cooked chicken back in the pan, covering it with sauce on every side. Let it all bubble together for 2-3 minutes so the chicken warms up and the flavors meld. Serve straight away while hot.
# Notes:
01 -
You can switch up the pesto—try classic basil or something like sun-dried tomato pesto.
02 -
If you're shopping on a budget, brands like Classico, Barilla, Filippo Berio, and Alessi are good pesto options.
03 -
This dish only takes 35 minutes, which makes it a great choice for quick weeknight meals or when you want to wow guests.
04 -
The creamy sauce and bright ingredients give this meal a fancy restaurant-style vibe without much effort.