Creamy Pesto Chicken

Name: Creamy Pesto Chicken
Prep time: 6 min
Cook time: 24 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 tbsp Olive Oil (2 tbsp olive oil (divided)); 1 lb Chicken Breast (1 lb chicken breasts (skinless and boneless, cut into strips)); 1 tsp Italian Seasoning (1 tsp Italian seasoning); 1 tsp Paprika (1 tsp paprika); 1 tsp Garlic Powder (1 tsp garlic powder); 0 pieces Table Salt (Salt (to taste)); 0 pieces Black Pepper (Black pepper (to taste)); ½ piece White Onion (1/2 large white onion (finely chopped)); 4 cloves Garlic (4 cloves garlic (minced)); ½ cup Sun-dried Tomatoes (½ cup sun-dried tomatoes (drained and chopped)); 2 pieces Bell Pepper (2 bell peppers (cut into thin strips)); ½ cup Heavy Cream (½ cup heavy cream); ½ cup Chicken Broth (½ cup chicken broth (low-sodium)); 3 tbsp Pesto (3 tbsp pesto); 0 pieces Basil (Fresh basil (chopped)); 0 pieces Parmesan Cheese (Parmesan (grated))

Creamy Pesto Chicken - Dinner (Mediterranean)

30 minMediterranean

Servings4

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Egg Free

Ingredients

For 4 servings

Olive Oil2 tbsp · 2 tbsp olive oil (divided)
Chicken Breast1 lb · 1 lb chicken breasts (skinless and boneless, cut into strips)
Italian Seasoning1 tsp · 1 tsp Italian seasoning
Paprika1 tsp · 1 tsp paprika
Garlic Powder1 tsp · 1 tsp garlic powder
Table Salt0 pieces · Salt (to taste)
Black Pepper0 pieces · Black pepper (to taste)
White Onion½ piece · 1/2 large white onion (finely chopped)
Garlic4 cloves · 4 cloves garlic (minced)
Sun-dried Tomatoes½ cup · ½ cup sun-dried tomatoes (drained and chopped)
Bell Pepper2 pieces · 2 bell peppers (cut into thin strips)
Heavy Cream½ cup · ½ cup heavy cream
Chicken Broth½ cup · ½ cup chicken broth (low-sodium)
Pesto3 tbsp · 3 tbsp pesto
Basil0 pieces · Fresh basil (chopped)
Parmesan Cheese0 pieces · Parmesan (grated)

Make it mine in the app

Steps

1Place a skillet over medium-high heat. Add 1 tbsp of olive oil to it.
2Season chicken with Italian seasoning, paprika, garlic powder, salt and black pepper.
3Add the chicken into the skillet and cook for 7-8 minutes until the chicken has cooked through. Remove the chicken and set it aside.
4Add the rest of the olive oil, then chopped onion and cook for 2 minutes until translucent. Then, add in the garlic and sun-dried tomatoes. Cook for 2 minutes or so.
5Add in bell peppers and continue cooking for 4-5 minutes until tender.
6While the bells are being cooked, combine heavy cream, chicken broth, and pesto in a small bowl. Mix well.
7Pour the mixture into the skillet and bring to a simmer. It will take about 3-4 minutes.
8Now, return the chicken back into the skillet and cook for 2-3 minutes until the chicken has heated up and the sauce has thickened.
9Season with salt and black pepper. Garnish with basil and parmesan before serving.