Who says you can’t recreate the flavors of your favorite restaurant-style meal at home? With this 30-minute Creamy Pesto Chicken dish, you can enjoy a delicious and easy-to-make dinner any night of the week. Read on to find out just how simple it is to make this flavorful and creamy pesto chicken dish!
Are you in the mood for a delicious, restaurant-style meal but don’t want to spend the time or money to go out? This Minute Creamy Pesto Chicken is the perfect solution! Made with just a few simple ingredients, this dish comes together in no time and tastes like it came from your favorite Italian restaurant. Serve it over some pasta or rice and you’ve got a complete meal that the whole family will love!
This recipe is for anyone who loves creamy pesto chicken from restaurants but doesn’t want to spend the money every time they crave it. It’s an easy, restaurant-style meal that you can make at home in just minutes! The best part is, this dish is so versatile and can be made with whatever ingredients you have on hand. So, whether you’re a pesto fan or not, this chicken dish is sure to please!
Tips:
If you want to make this dish even more flavorful, try using roasted chicken instead of plain chicken breast. You can also add some extra veggies to the mix, like mushrooms, zucchini, or cherry tomatoes.
To make the sauce extra creamy and rich, use full-fat milk or cream instead of low-fat milk. And if you want a little bit of a kick, add a pinch of red pepper flakes to the pesto sauce.
Conclusion & Recipe:
This dish is so easy to make and it tastes absolutely amazing! I am definitely going to be making this again soon.
30-Minute Creamy Pesto Chicken - Restaurant-Style Meal At Home!
Ingredients
- INGREDIENTS
FOR THE CHICKEN
- 1 lb boneless skinless chicken breasts
- Salt and freshly ground pepper to taste
- 2 tablespoons basil pesto
- 2 tablespoons additional virgin olive oil
- 2 cups cherry tomatoes halved
FOR THE SAUCE
- 1 tablespoon all-purpose flour
- 2 cloves of garlic minced
- 1 tablespoon basil pesto
- 1 cup of evaporated milk fat-free
- Salt and freshly ground pepper to taste
- Freshly shaved Parmesan as garnish, optional
- Fresh basil ribbons as garnish, are optional
Instructions
- Season the chicken with salt, pepper, and rub it with the basil pesto.
- In a large nonstick saucepan, heat olive oil.
- Cook the chicken in a skillet for 5 minutes or until it is cooked through.
- Mix the flour, basil pesto and evaporated milk in a bowl or cup. Once the sauce is ready, whisk it until well combined.
- Take out the chicken from the skillet.
- Heat the skillet again and add the tomatoes. You can add more olive oil to make the pan a bit more dry.
- To cook the tomatoes, heat them on medium heat for 1 minute or until they begin to soften.
- Bring the sauce to a boil in a saucepan.
- Put the chicken back into the skillet. Cook for 2 to 3 mins or until it is cooked through.
- Turn off the heat
- Garnish with basil and cheese ribbons
- Serve with pasta, rice, or salad
