Ingredients
Scale
- For the Chicken:
- 4 medium boneless, skinless chicken breasts (about 1.5 lbs / 680g total)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- For the Creamy Garlic Pesto Sauce:
- 1 tablespoon unsalted butter
- 6–8 cloves garlic, minced (about 2 tablespoons)
- 1/2 cup sun-dried tomatoes in oil, drained and roughly chopped
- 1/2 cup chicken broth (low sodium recommended)
- 1 1/2 cups heavy cream (or whipping cream)
- 1/2 cup prepared basil pesto (good quality store-bought or homemade)
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and black pepper, to taste
- For Garnish (Optional):
- Fresh basil leaves, chopped or torn
- A sprinkle of extra Parmesan cheese
Instructions
- Prepare the Chicken: Pat the chicken breasts completely dry with a paper towel. This is a crucial step for achieving a beautiful golden-brown sear. If your chicken breasts are particularly thick, it’s a good idea to either slice them in half horizontally to create thinner cutlets or place them between two pieces of plastic wrap and pound them to an even thickness (about 3/4-inch). This ensures they cook quickly and evenly. In a small bowl, combine the salt, black pepper, garlic powder, and paprika. Season the chicken breasts generously on all sides with this mixture.
- Sear the Chicken: Place a large skillet (a 12-inch cast iron or stainless steel pan works best) over medium-high heat. Add the olive oil and 1 tablespoon of butter. Once the butter is melted and the pan is hot, carefully place the seasoned chicken breasts in the skillet. Be sure not to crowd the pan; cook in two batches if necessary. Sear the chicken for 5-7 minutes per side, or until it’s a deep golden brown and cooked through (the internal temperature should reach 165°F or 74°C). Once cooked, remove the chicken from the skillet and set it aside on a plate. Do not wipe out the pan! The browned bits (called “fond”) left in the bottom are packed with flavor and are essential for the sauce.
- Build the Sauce Base: Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the same skillet. Once it melts, add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1-2 minutes, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter.
- Deglaze and Simmer: Pour in the chicken broth to deglaze the pan. Use a wooden spoon or spatula to scrape up all the flavorful browned bits from the bottom of the skillet, incorporating them into the broth. Let the broth simmer and reduce by about half, which should take about 2-3 minutes. This process concentrates the flavors.
- Create the Creamy Sauce: Reduce the heat to low. Slowly pour in the heavy cream, stirring to combine. Bring the sauce to a gentle simmer (do not let it come to a rolling boil). Allow it to simmer for 3-5 minutes, until it begins to thicken slightly.
- Incorporate Pesto and Cheese: Remove the skillet from the heat temporarily. This prevents the cheese from clumping or the sauce from separating. Stir in the basil pesto and the grated Parmesan cheese until the cheese is fully melted and the sauce is smooth and creamy. If you’re using them, stir in the red pepper flakes.
- Finish the Dish: Return the cooked chicken breasts (and any juices that have accumulated on the plate) back into the skillet with the sauce. Spoon the sauce over the chicken to coat it completely. Let everything simmer together on low heat for another 2-3 minutes, allowing the chicken to warm through and soak up the delicious sauce.
- Garnish and Serve: Taste the sauce and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with fresh basil and an extra sprinkle of Parmesan cheese.
Nutrition
- Serving Size: One Normal Portion
- Calories: 780