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Creamy Pesto Chicken Recipe

Recipe by Pedro M. A. Neves

This Creamy Pesto Chicken combines tender pan-seared chicken breasts with a luxurious sauce of fresh basil pesto and Italian cream, creating a restaurant-quality dish that's ready in under 30 minutes. The bright herbaceous flavors of homemade pesto meld beautifully with the richness of cream for an elegant yet simple weeknight meal that captures the essence of Italian cooking.

Ingredients

• 4 boneless, skinless chicken breasts (about 600g/1.3 lbs)
• 2 cups fresh basil leaves (40g)
• 1/2 cup grated Parmigiano-Reggiano cheese (50g)
• 1/4 cup pine nuts (35g)
• 3 cloves garlic, minced
• 1/2 cup extra virgin olive oil (120ml)
• 1 cup heavy cream (240ml)
• 1/2 cup chicken broth (120ml)
• 2 tablespoons butter (30g)
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper to taste

Instructions

1. Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.

2. Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the chicken breasts in the pan.

3. Cook the chicken for 6-7 minutes on the first side without moving, until golden brown. Flip and cook the other side for 5-6 minutes until the internal temperature reaches 165°F (74°C). Transfer to a plate.

4. While the chicken cooks, make the pesto: combine basil leaves, pine nuts, minced garlic, and remaining 6 tablespoons of olive oil in a food processor. Pulse until coarsely combined, then add the Parmigiano-Reggiano cheese and pulse 2-3 more times. Do not overprocess; the pesto should have texture.

5. In the same skillet over medium heat, stir the pesto into the remaining pan juices, scraping up any browned bits. Cook for 1 minute while stirring.

6. Add the chicken broth and heavy cream to the skillet and stir until smooth. Simmer for 2-3 minutes until the sauce reaches a silky consistency, then add the lemon juice and adjust seasoning with salt and pepper.

7. Return the chicken breasts to the skillet, nestling them into the pesto cream sauce. Simmer for 2 minutes to warm through and allow flavors to meld.

8. Transfer chicken to serving plates and spoon the creamy pesto sauce generously over each piece. Serve immediately with fresh basil garnish if desired.

Substitutions

• Use Greek yogurt (full-fat) instead of heavy cream for a lighter version with tangier flavor
• Substitute pine nuts with walnuts, almonds, or sunflower seeds for nut allergies or cost savings
• Replace fresh basil with fresh spinach or arugula for different herbaceous profiles
• Use vegetable broth instead of chicken broth for a vegetarian adaptation with vegetarian chicken substitute

Tips

• Pound chicken breasts to even thickness (about 3/4 inch) before cooking to ensure uniform doneness and reduce cooking time
• Make pesto by hand with a mortar and pestle for the best texture and to prevent the basil from bruising and darkening
• Avoid overprocessing pesto in food processors as the friction creates heat and can turn the basil brown and bitter
• Finish with fresh lemon juice just before serving to brighten the rich cream and pesto flavors

Pesto originates from Liguria in northwestern Italy, particularly the Genoa region, where fresh basil thrives. This Creamy Pesto Chicken is a modern adaptation that blends traditional pesto-making techniques with Italian cream sauce principles, creating a dish that honors classical Italian flavors while appealing to contemporary palates.

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