Creamy Pesto Chicken Breast
Servings: 4 servings
Calories: 856kcal
A one-pan, 20-minute wonder, this Creamy Pesto Chicken Breast recipe features seared golden chicken breast in a creamy pesto sauce with spinach and semi-dried (sun-blushed) tomatoes. Served with simple greens and crusty bread, this makes either a beautiful family meal or an easy, elegant dish for entertaining.
Ingredients
- 900 g boneless, skinless chicken breasts, cut in half horizontally to create thinner steaks
- ½ tsp sea salt flakes
- 1 tbsp olive oil
- 3 garlic cloves, finely chopped
- 80 g semi-dried (sun-blushed) tomatoes
- 90 g baby spinach leaves (see note 1)
- 250 ml thickened (whipping/heavy) cream
- 185 g pesto, store-bought or homemade
- 100 g freshly grated parmesan, plus extra to serve
Instructions
- Season the chicken – Season the chicken breast with salt.
- Brown the chicken – Heat the olive oil in a large, heavy-based frying pan over medium–high heat. Add the chicken pieces and cook for 3–4 minutes on each side until golden. Set aside.
- Deglaze – Deglaze the pan with 60 ml (¼ cup) of water, scraping up any crispy bits from the bottom of the pan with a wooden spoon.
- Add the garlic – To the same pan, add the garlic cloves and cook for 1 minute, stirring, until fragrant.
- Add the veggies and cream – Add the semi-dried tomatoes, spinach leaves (or vegetables of choice, see note 1) and the cream. Bring to a gentle simmer (this will take 1–2 minutes).
- Add the pesto and parmesan – Stir through the pesto and parmesan return the chicken to the pan. Simmer on low heat for 3–5 minutes until the chicken has cooked through and the sauce has thickened.
- Serve – Top with extra parmesan and serve.
Notes
Note 1 – This is a great dinner to use up the last of the veg in your fridge and freezer. You can use 2 cups of your vegetable of choice instead of the spinach. Some good options include cherry tomatoes, zucchini “zoodles” (courgette “courgetti”), shredded kale, peas, shredded silverbeet (Swiss chard) or broccoli.
MAKE AHEAD
Refrigerate for up to 3 days in an airtight container or freeze for up to 2 months – slice the chicken and ensure it's covered with sauce to avoid freezer burn. Thaw completely in the fridge overnight. Reheat in the microwave. The sauce will lose a bit of creaminess and become more oil-based as the milk fats separate from the milk solids. It will still taste delicious!LEFTOVERS
See Make Ahead above.Nutrition Facts
Creamy Pesto Chicken Breast
Amount per Serving
Calories
856
% Daily Value*
Fat
58
g
89
%
Saturated Fat
23
g
144
%
Trans Fat
0.03
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
240
mg
80
%
Sodium
1482
mg
64
%
Potassium
1759
mg
50
%
Carbohydrates
21
g
7
%
Fiber
4
g
17
%
Sugar
11
g
12
%
Protein
63
g
126
%
Vitamin A
4425
IU
89
%
Vitamin C
18
mg
22
%
Calcium
397
mg
40
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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