You’ll be making your own sun-dried tomato pesto for this simple and full-flavored Creamy Pesto Chicken. If this sounds like it’s too much trouble, then use store-bought but, you’ll probably only need about 1/2 cup at most as store-bought pesto contains more salt so keep that in mind. Now I know the recipe has 3 chicken breasts and I’ve listed it as serves 4: if your chicken breasts are small – serve three, mine were quite a good size and made 4 portions easily, especially if paired with pasta, salad or steamed veg. Perhaps some nice bread too. And wine.
Lovonis Lark
recipes + wellness
Creamy Tomato Pesto Chicken
You’ll be making your own sun-dried tomato pesto for this simple and full-flavored Creamy Pesto Chicken. If this sounds like work, then use store-bought but, you’ll probably only need about 1/2 cup at most as store-bought pesto contains more salt so keep that in mind.
Servings: 4 servings
- 3 skinless, boneless chicken breasts
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon sea salt
- 1 teaspoon freshly ground pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small red onion, diced
- 12 oz cherry tomatoes I used a variety of colors
- 4 garlic cloves, minced
- 2 teaspoons crushed red pepper chili flakes
- 1/2 cup dry white wine or dry sherry
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/3 cup basil leaves plus some for garnish
- Grated parmesan, for serving
TOMATO PESTO
- 1/2 cup grated parmesan
- 1/3 cup toasted sliced almonds plus extra for garnish
- 1/3 cup drained sun-dried tomatoes about 10 whole or 20 halves
- 1/4 cup fresh basil leaves
- 3 tablespoons tomato paste
- 1 garlic clove, peeled
- 2 to 3 tablespoons water
To make the pesto:
- Place all the ingredients in a blender and blitz until smooth. Or place into a container and use a hand blender. Makes about 3/4 cup.
To make the chicken:
- Coat the chicken in garlic powder, paprika, salt and pepper. Heat the butter and oil in a large frying pan over medium-high heat. Add the chicken and cook for 5 minutes until brown and chicken pulls away from the bottom of the pan easily. Turn chicken, reduce the heat to medium and cook for 5 to 7 minutes until the internal temperature of the chicken reaches 165°F (74°C) when a meat thermometer is inserted into the thickest part. Remove the chicken to a plate; keep it covered to stay warm.
- Heat the same pan to medium-high. Add the onion and tomatoes, adding a little more oil if necessary, along with a pinch of salt and pepper. Cook the onion mixture for 5 minutes until the onion is softened. Lightly press down on the tomatoes with a large fork or potato masher to squash them slightly and break the skin.
- Add garlic and red pepper. Cook, stirring, for 1 minute or so until the garlic is fragrant and softened.
- Add the wine and stir to combine. Allow to simmer for a minute to cook off the alcohol. Add the pesto, broth and cream. Stir to combine. Simmer, uncovered, stirring occasionally until sauce is starting to thicken. Add basil leaves; stir to combine.
- Add chicken breasts back to the pan – you can either add them back whole or slice them as I did. Turn the heat to low. Cover the pan and cook for 3 minutes until the chicken is hot. Serve with parmesan, toasted almonds if using and extra basil leaves.