Creamy Garlic Pesto Chicken

A quick and indulgent meal featuring chicken in a luscious creamy pesto sauce with sun-dried tomatoes and bell peppers.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 560

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

2 pieces chicken breasts, sliced Can be substituted with plant-based alternatives like firm tofu or mushrooms.
1 cup pesto sauce
1/2 cup sun-dried tomatoes, chopped Feel free to use fresh cherry tomatoes as a substitute.
1 piece bell pepper, sliced Spinach can also be used for a different flavor.
1 cup heavy cream Can be replaced with coconut cream for dairy-free option.
2 cloves garlic, minced Adjust the amount based on preference for garlic.
to taste Salt and pepper Always season your chicken before cooking.
as needed Olive oil for cooking

Method

Preparation

In a skillet, heat a drizzle of olive oil over medium heat.
Add sliced chicken breasts and cook until they develop a golden brown crust, about 5-7 minutes.
Add minced garlic and sauté for another 1-2 minutes until fragrant.
Toss in chopped sun-dried tomatoes and sliced bell peppers; cook until softened.
Pour in the pesto sauce and heavy cream, stirring to combine.
Let it simmer for 5-10 minutes, allowing the sauce to thicken.
Season with salt and pepper to taste, and serve warm.

Nutrition

Serving: 1gCalories: 560kcalCarbohydrates: 12gProtein: 40gFat: 40gSaturated Fat: 20gSodium: 650mgFiber: 2gSugar: 4g

Notes

Serve over pasta or quinoa; garnish with fresh basil or Parmesan cheese. For leftovers, store in an airtight container in the fridge for up to three days. Reheat gently on the stove.

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