Chicken breast dinners / Recipe 10 of 50
Creamy pesto chicken
Basil pesto and juicy tomatoes make a fragrant green-flecked sauce with very little chopping.
By Kitchenware UK ·
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A closer look
Why this combination works
Pesto offers a quick route to a fragrant sauce, with basil, garlic and richness already combined. Cream makes it mellow, and cherry tomatoes add juicy pockets of brightness. Because pesto brands vary, the final taste check matters more than an extra pinch of salt.
What you need for creamy pesto chicken
Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.
The chicken and seasoning
- Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
- Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
- Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
- Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.
The sauce and finishing touches
- Low-salt chicken stock. Stock provides the savoury liquid base and loosens the browned bits from the pan. Low-salt stock leaves room for seasoning as the sauce reduces and becomes more concentrated.
- Double cream. Double cream adds body and softens sharp or salty flavours. Simmer gently rather than boiling hard, and stir so it combines evenly with the stock.
- Basil pesto. Pesto brings basil, garlic, oil and savoury richness in one spoonful. Brands vary in saltiness and ingredients, so taste before adding salt and check labels for nuts and milk.
- Cherry tomatoes. Cherry tomatoes add juicy sweetness and pockets of acidity. As they soften, their juices mingle with the sauce; avoid crushing them all if you want some whole pieces.
- Basil. Basil supplies a sweet, fragrant freshness. Tear it just before adding and finish the dish with it so prolonged cooking does not dull its aroma.
How to make creamy pesto chicken
1. Prepare the chicken
Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.
2. Sear until golden
Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.
3. Build the sauce
Simmer the stock, cream and tomatoes in the pan for 4 minutes until the tomatoes soften. Stir in the pesto over low heat; reserve the torn basil for the end.
4. Finish gently
Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.
Finish with the basil. Rest for 3 minutes off the heat, then serve with gnocchi or steamed rice.
The recipe
Creamy pesto chicken
Serves 4 · Prep 10 min · Cook 30 min · Rest 3 min
Ingredients
- 4 boneless, skinless chicken breasts (about 150 g each)
- 1 tbsp olive oil
- 1/4 tsp fine salt
- 1/4 tsp ground black pepper
- 150 ml low-salt chicken stock
- 100 ml double cream
- 3 tbsp basil pesto
- 150 g cherry tomatoes, halved
- 1 tbsp torn basil
Method
- Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.
- Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.
- Simmer the stock, cream and tomatoes in the pan for 4 minutes until the tomatoes soften. Stir in the pesto over low heat; reserve the torn basil for the end.
- Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.
- Finish with the basil. Rest for 3 minutes off the heat, then serve with gnocchi or steamed rice.