Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup fresh basil pesto (store-bought or homemade)
- 1 cup heavy cream or coconut cream for dairy-free option
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
- Optional: grated Parmesan cheese, cherry tomatoes, mozzarella for topping
Instructions
- Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat, then cook chicken for 6-7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, sauté minced garlic until fragrant. Add heavy cream and stir, scraping browned bits from the bottom. Reduce heat and stir in basil pesto until smooth. Optional: add Parmesan cheese.
- Return chicken to the skillet, spoon sauce over, cover, and simmer for 5 minutes. Top with cherry tomatoes or mozzarella if desired before serving.
Notes
- For dairy-free, substitute heavy cream with coconut milk or cashew cream.
- Mix in sautéed mushrooms or spinach for added vegetables.
- Spice it up with red pepper flakes during the garlic sauté.
- Replace chicken with shrimp or tofu for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520 Kcal
- Sugar: 2g
- Sodium: 430mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 125mg