Succulent Chicken Breasts in a Luscious Pesto Cream Sauce
Ingredients:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper, to taste
1 cup heavy cream
1/2 cup pesto (store-bought or homemade)
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
Fresh basil leaves, for garnish
Extra Parmesan cheese, for garnish
Directions:
Cook the Chicken:
Season the chicken breasts on both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through.
Remove the chicken from the skillet and set it aside.
Make the Pesto Cream Sauce:
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant.
Stir in the heavy cream and bring it to a simmer.
Add the pesto, Parmesan cheese, and red pepper flakes (if using). Stir until the sauce is smooth and slightly thickened.
Combine and Serve:
Return the cooked chicken breasts to the skillet, spooning the sauce over the top.
Simmer for 2-3 minutes, allowing the chicken to soak up the flavors.
Garnish with fresh basil leaves and extra Parmesan cheese.
Serve hot with your choice of pasta, rice, or crusty bread.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
