Creamy Pesto Chicken

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 40 minutes

Ingrédients

2 boneless skinless chicken breasts (trimmed of excess fat)

1/2 tsp kosher salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

pinch red pepper flakes

1/3 cup all purpose flour

2 Tbsp olive oil

1 Tbsp unsalted butter

4 cloves garlic (minced or grated)

1 1/3 cup reduced sodium chicken broth

1 1/3 cup heavy cream

3 - 4 Tbsp prepared basil pesto

1/4 tsp dried Italian seasoning

1/3 cup grated Parmesan cheese (freshly grated is best)

pinch of red pepper flakes

pinch of black pepper

minced fresh basil

Instructions

Prepare

Add chicken breast to a cutting board. Hold your knife parallel to the board and carefully slice the chicken from right to left (if you’re a righty)… opening the chicken breast up like a book. Slice all the way through, so you now have 2 thinly sliced pieces of chicken. Repeat with other chicken breast.

Cook chicken

Season chicken on all sides with salt, pepper, garlic powder, onion powder, and red pepper flakes. Add flour to a shallow bowl or plate.

Dredge chicken breasts in the flour, on both sides, then place on a plate.

Heat a large skillet (I like to use cast iron or stainless steel) over MED HIGH heat. Once hot, add olive oil, then add flour-dredged chicken to skillet, being careful not to overcrowd the pan. If your pan is less than 12 inches across, you may need to brown the chicken in batches.

Cook for about 4-5 minutes per side, or until the chicken has a golden brown crust and is cooked through. Remove to a plate.

Make sauce

Reduce skillet heat to MED, then add butter and melt. Add garlic and cook for about 30 seconds, stirring frequently.

Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.

Pour in heavy cream and stir well to combine. Simmer for several minutes, or until thickened just a bit.

Add pesto, Parmesan cheese, and Italian seasoning, stirring well to combine. Simmer for another minute to make sure everything is warmed.

Finish

Add chicken back to the pan, nestling them into the sauce and moving them around so the flour will help thicken the sauce.

To serve: Spoon some of the sauce over the tops of the chicken, then sprinkle generously with black pepper, red pepper flakes, and fresh basil.

Nutrition

• Calories: 494 kcal
• Lipides Totaux: 46 g
• Lipides Saturés: 23 g
• Lipides Insaturés: 16 g
• Acides Gras Trans: 0.1 g
• Cholestérol: 106 mg
• Sodium: 589 mg
• Glucides Totaux: 15 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 3 g
• Protéines: 8 g