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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 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 560
Ingredients Method 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
  1. In a skillet, heat a drizzle of olive oil over medium heat.
  2. Add sliced chicken breasts and cook until they develop a golden brown crust, about 5-7 minutes.
  3. Add minced garlic and sauté for another 1-2 minutes until fragrant.
  4. Toss in chopped sun-dried tomatoes and sliced bell peppers; cook until softened.
  5. Pour in the pesto sauce and heavy cream, stirring to combine.
  6. Let it simmer for 5-10 minutes, allowing the sauce to thicken.
  7. Season with salt and pepper to taste, and serve warm.

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.