Tender chicken breasts simmered in a rich, creamy pesto sauce with garlic and Parmesan cheese.
Author:Dorothy Miler
Ingredients
Scale
For the Crust:
4 boneless, skinless chicken breasts
2 tbsp olive oil
3 cloves garlic, minced
1 cup heavy cream
1/2 cup basil pesto
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil for garnish
Instructions
1. Prepare the Crust:
Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through. Remove from skillet and set aside.
Reduce heat to medium. Add garlic to the skillet and sauté for 30 seconds until fragrant. Pour in heavy cream and pesto, stirring to combine.
Bring sauce to a simmer, then stir in Parmesan cheese until melted and smooth. Return chicken to the skillet and spoon sauce over top. Simmer for 2-3 minutes until heated through. Garnish with fresh basil before serving.