This Sun Dried Tomato Pesto Chicken is a go-to easy weeknight meal! Tender chicken is simmered in a creamy sun dried tomato pesto sauce, topped with fresh basil, and served over rice or pasta! You can make your own homemade red pesto or grab a jar at the grocery store. Either way, this meal is done in under 30 minutes!
1tbspolive oil or enough to coat the bottom of your pan
1lb. boneless, skinless chicken breastcut in half lengthwise
1tspgarlic powder
1/2tspsea salt
1/2 tsp black pepper
2tbspflour
1 cupchicken broth or stock
1/2cup sundried tomato pestostore-bought or homemade pesto
1cupheavy cream
fresh basil and Parmesan cheese, optional, for serving
Instructions
Prep: Cut each chicken breast in half lengthwise to ensure thinner pieces of chicken that cook more quickly and evenly. You can also place the chicken between two pieces of plastic wrap and pound them with a meat mallet until they are uniform in thickness. Then, season chicken on both sides with salt, pepper and garlic powder.
Cook Chicken: In a large skillet, heat olive oil over medium-high heat. Add chicken and cook 3-4 minutes on each side or until cooked through (internal temperature should be 165°F). Remove chicken from the pan and place on a plate. Cover with foil and set aside.
Make Sauce: Whisk together chicken broth and flour. In the same pan that you cooked the chicken, add the chicken broth/flour mixture. Cook over medium heat, stirring, until it starts to thicken (about one minute). Make sure you scrape up any brown bits at the bottom of the skillet = FLAVOR!
Add: Add sun dried tomato pesto, and heavy cream and stir until everything is well mixed. Allow sauce to simmer for 1-2 minutes.
Add Chicken: Add chicken all ALL OF THE JUICES from the plate back to the pan. Spoon sauce over the chicken. Taste and adjust salt/pepper if necessary. Cook for another minute until chicken is warmed through.
Serve: Top with fresh basil and Parmesan cheese (optional) and serve over pasta or rice.