Pesto Chicken
This pesto chicken recipe makes an impressive and easy dinner! Basil pesto makes a quick herby sauce to pair with the juicy chicken.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Yield
- 4
Ingredients 8
- 2 boneless skinless chicken breasts (about 1 pound, organic if possible), butterflied or cutlets
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- 2 tablespoons basil pesto
- 2 tablespoons heavy cream
Method 3
- 01
Pat the chicken dry with a paper towel, then slice it in half horizontally (if not already butterflied). Sprinkle the chicken on both sides with the salt, garlic powder, and onion powder.
- 02
Add the butter and olive oil to a large skillet and heat over medium heat. Add the chicken and cook until browned on both sides, about 4 minutes per side. When the internal temperature is 165°F or the center is no longer pink, remove to a plate and rest for 3 minutes.
- 03
Meanwhile, in a medium bowl, stir together the basil pesto and cream with a pinch of kosher salt . When the chicken has rested, gently toss the chicken breasts in the sauce and serve immediately with a drizzle of the sauce over the chicken.
Provenance
- recipe-clones/acouplecooks-data
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