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Chicken with Creamy Pesto Sauce

This chicken dish is very easy and yummy. The sauce usually yields more than you need, keep leftover sauce to put over your next dinners meat (pork chops, fish, meat, etc).

(yields 6) Ingredients

  • 2-3 chicken breasts, cut into cutlets resulting in 4 to 6 pieces of chicken

  • salt & pepper

  • 2 tbsp olive oil

  • 1 small red onion, finely chopped

  • 1/2 cup chicken broth

  • 1/2 cup heavy cream

  • 1/4 cup pesto

  • 1 cup cherry tomatoes, halved (or 1 medium tomato chopped)


  1. Season chicken cutlets with salt & pepper. Heat olive oil in large skillet over medium heat.

  2. Add chicken to skillet and sear for about 4 minutes until golden brown, flip and sear on other side. Remove chicken to plate and set aside.

  3. Add onion to pan and cook for 1 minute until softened. Increase heat to high and add chicken broth, scraping up browned bits, about 2 minutes. Reduce heat to medium, stir cream into skillet and simmer for 2 minutes. Next stir pesto and tomatoes into sauce.

  4. Add any accumulated juices from chicken to sauce, mix to combine and return chicken to skillet. Turn chicken in sauce to coat and let simmer until warmed through, about 2 minutes.

  5. Divide chicken among plates and spoon sauce over top.


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