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In a dinner rut? Give this creamy tomato and pesto chicken recipe a try! It’s delicious, quick, and feels fancy (despite being easy).
Serve with the pasta of your choice!
- 2 large chicken breasts or 4 chicken cutlets
- salt and pepper
- garlic powder
- 1 tbsp olive oil
- 1 tbsp butter
- 2 garlic cloves minced
- 1 10 oz container grape tomatoes cut in half lengthwise
- 1/4 cup pesto store-bought or homemade
- 1/2 cup heavy cream
If using chicken breasts, cut in half lengthwise so you end up with 4 thin chicken cutlets. Season both sides with salt, pepper, and garlic powder.
In a large skillet over medium-high heat, add the olive oil and butter. Add the chicken and sear until deep golden brown, about 3-4 minutes. Flip and sear the other side (it's okay if the chicken doesn't quite reach an internal temperature of 165 degrees; it will continue cooking in the sauce later). Remove the chicken from the pan and set aside.
To the pan, add the garlic and tomatoes. Season with salt and pepper. Cook for a couple of minutes, stirring occasionally, until the tomatoes soften. Stir in the pesto.
Add the heavy cream, bring to a simmer, and reduce heat to low.
Return the chicken to the pan, coating both sides in the sauce, and simmer on low until the chicken is cooked through (internal temperature reads 165 degrees). Serve with cooked pasta.
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