This creamy pesto chicken recipe will leave a warm spot on your heart and palate. Made with chicken thighs, basil pesto, and whipping cream this delicious dish lives up to its name, enjoy.
Creamy Pesto Chicken
INGREDIENTS
- 1 pound boneless skinless chicken thighs
- 2 Tbsp Olive Oil divided
- 1/2 tsp Italian seasoning
- Salt and Pepper
- 1 small yellow onion diced
- 3 garlic cloves minced
- 1/2 cup Sun-dried tomatoes in oil drained and chopped
- 2 small bell peppers (any color) sliced lengthwise into strips
- 1/2 cup heavy whipping cream
- 1/2 cup low sodium chicken broth
- 3 Tbsp basil Pesto
- Grated Parmesan and fresh basil rough chopped for garnish
DIRECTIONS
- Drizzle chicken thighs with extra virgin olive oil.
- Season with salt, pepper, and Italian seasoning.
- Heat a large cast iron skillet or grill on medium high heat.
- Add 1 Tbsp oil.
- Cook/grill chicken 4-5 minutes per side until golden brown and done.
- Remove and allow to rest at least 10 minutes and slice into strips. Set aside.
- Combine heavy whipping cream, chicken broth, and basil Pesto in a medium sized bowl. Whisk together and set aside.
- If using skillet add remaining Tbsp of oil on medium heat.
- Stir in onions and saute for 2 minutes.
- Stir in garlic and sun-dried tomatoes. Cook for 30 seconds until fragrant.
- Add bell peppers and continue cooking 3-4 minutes or until fork tender.
- Add Pesto sauce concoction and reduce heat to a simmer.
- Return chicken to the mix. Combine and heat for about 2-3 minutes as sauce thickens.
- Taste and adjust salt and pepper if needed. Garnish with basil and fresh grated Parmesan.
Enjoy/TasteDis
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