Ingredients
Method
Step 1: Sauté the Chicken
- Start by heating the olive oil and butter in a large skillet over medium-high heat. While that warms up, season the chicken breasts with salt and freshly ground black pepper. Carefully place the chicken in the skillet. Cook for about 6-7 minutes on one side until golden brown. Flip them and cook for another 6-7 minutes, or until cooked through. Once done, remove the chicken from the pan and let it rest.
Step 2: Prepare the Sauce
- In the same skillet, add the minced garlic. Sauté it for about a minute until fragrant, but be careful not to burn it. Next, pour in the heavy cream and stir well, scraping up any browned bits left from the chicken. Bring it to a gentle simmer.
Step 3: Add the Pesto
- Once the cream begins to thicken slightly, stir in the basil pesto. Mix well until everything is combined. Add the crushed red pepper flakes for a bit of heat, if desired. Taste the sauce and adjust the seasoning as needed.
Step 4: Combine Chicken with Sauce
- Slice the rested chicken breasts into strips or leave them whole—your choice. Add the chicken back into the pan with the creamy pesto sauce. Coat the chicken well with this delicious mixture and let it warm through, about 2-3 minutes.
Notes
- Don’t Overcook Chicken: Using a meat thermometer can help ensure perfect doneness. Aim for an internal temperature of 165°F.
- Make It Light: If you’re looking for a lighter option, consider swapping half the cream for low-fat milk or a milk alternative.
- Use Fresh Herbs: While jarred pesto works, fresh herbs can significantly elevate the flavors in this dish.
- Adjust Spice Levels: If you prefer a milder flavor, leave out the crushed red pepper flakes or use less.
- Pair with Good Quality Ingredients: Your dish will only be as good as your ingredients. Choose high-quality pesto and fresh herbs for the best results.