Creamy Pesto Chicken Recipe

5 from 60 votes

Tender and juicy chicken breast cooked in a creamy pesto sauce with cherry tomatoes and fresh basil.

Prep Time5

Cook Time20

marinade1

Total Time1 25

Course: Main Course

Cuisine: American

Diet: Low Fat

Servings:

Author: Rena

Place 1 pound chicken breasts in a Ziploc bag. Add in 2 tablespoons basil pesto, Kosher salt and fresh ground pepper. Seal the bag and gently move the breasts through the bag to get them all nicely coated.
Allow the chicken to marinated for at least 1 hour or overnight.
After the chicken marinades and you are ready, in a small bowl, whisk all sauce ingredients until well combined. (1 tablespoon gluten-free flour, 2 garlic cloves -minced- 1 tablespoon basil pesto, 1 cup almond milk, and Kosher salt and fresh ground pepper)
Heat the 1 tablespoon extra virgin olive oil in a large nonstick skillet. Add marinated chicken and cook for about 5 minutes per side or until cooked through.
Pour this sauce over the chicken into the pan, and add in the 2 cups cherry tomatoes.
Simmer for 5-6 minutes over medium-low heat, until the sauce thickens and the tomatoes burst.
Garnish with Freshly shaved parmesan and Fresh basil leaves if desired and enjoy!

The serving size is one chicken breast
Without marinating time, you need only 30 minutes to make this chicken recipe. You may marinate for a shorter time or marinate the night before.
Do not overcook the chicken to prevent it from drying
You may use another protein like shrimp or salmon
Almond milk can be replaced with any other milk
Use any oil of choice
Consider adding in your favorite veggies like broccoli or asparagus
Store leftovers in an airtight container in the fridge for up to 4 days
You may use boneless chicken thighs if you like.