Description
An easy and delicious creamy red pesto chicken recipe that’s perfect for a weeknight dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup red pesto sauce
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Pat chicken breasts dry and season both sides with salt, pepper, garlic powder, onion powder, and Italian herbs.
- In a large oven-safe skillet over medium-high heat, add olive oil and sear chicken for 3-4 minutes on each side until golden brown. Remove from skillet.
- In the same skillet, reduce heat to medium and mix red pesto sauce with heavy cream. Heat through for about 2-3 minutes.
- Return chicken to the skillet, spoon sauce over each piece, and top with mozzarella cheese.
- Bake in preheated oven for 25-30 minutes or until chicken reaches an internal temperature of 165°F (75°C).
- Let rest before serving; garnish with fresh basil if desired.
Notes
- Pair with pasta or a fresh salad for a complete meal.
- Can substitute chicken breasts with thighs if preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg