Creamy Pesto Chicken

Ingredients

• 2 large Chicken Breast (boneless, skinless; sliced horizontally to make two thin cutlets)
• 0.5 cup All-Purpose Flour (seasoned with salt, pepper, and garlic powder)
• 1 tsp Salt (kosher salt for seasoning flour)
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 tsp Garlic Powder (optional, adds extra flavor to flour coating)
• 2 tbsp Unsalted Butter (cut into pieces)
• 2 tbsp Olive Oil (for frying with butter)
• 2 medium Shallots (thinly sliced)
• 1 cup Heavy Cream (240 ml, full‑fat for richness)
• 0.5 cup Chicken Stock (low‑sodium)
• 0.5 cup Parmesan Cheese (freshly grated)
• 1 cup Cherry Tomatoes (halved, about 12 tomatoes)
• 2 tbsp Pesto (store‑bought or homemade basil pesto)
• 2 tbsp Fresh Basil (chopped, for garnish)

Instructions

1. Slice and Pat Chicken

   Place each chicken breast on a cutting board and slice horizontally through the center to create two thin cutlets. Pat the pieces dry with paper towels.

   Time: PT5M

2. Season Flour

   In a small bowl combine the flour, salt, black pepper, and garlic powder. Mix well.

   Time: PT2M

3. Dredge Chicken

   Press each chicken cutlet into the seasoned flour, coating both sides. Shake off excess flour and set aside on a plate.

   Time: PT2M

4. Heat Butter and Oil

   Add the butter and olive oil to the skillet and heat over medium‑high until the butter foams but does not brown.

   Time: PT2M

   Temperature: medium‑high

5. Fry Chicken

   Place the chicken cutlets in the hot skillet. Cook 3‑4 minutes per side, or until golden brown and cooked through (internal temp 165°F).

   Time: PT8M

   Temperature: medium‑high

6. Rest Chicken

   Transfer the cooked chicken to a plate and keep warm while you make the sauce.

   Time: PT1M

7. Sauté Shallots

   In the same skillet, add the sliced shallots. Sauté 2 minutes, stirring, until translucent and fragrant.

   Time: PT2M

   Temperature: medium

8. Create Creamy Sauce

   Stir in the heavy cream, chicken stock, and grated Parmesan. Cook, stirring constantly, until the cheese melts and the sauce thickens slightly, about 3 minutes.

   Time: PT3M

   Temperature: medium

9. Add Cherry Tomatoes

   Add the halved cherry tomatoes and cook for another 2 minutes, just until they begin to soften.

   Time: PT2M

   Temperature: medium

10. Stir in Pesto

    Reduce heat to low and stir the pesto into the sauce until evenly combined.

    Time: PT1M

    Temperature: low

11. Finish the Dish

    Return the chicken cutlets and any accumulated juices to the skillet. Simmer gently for 2 minutes to re‑heat the chicken and coat it in sauce.

    Time: PT2M

    Temperature: low

12. Serve

    Plate the chicken with sauce spooned over the top. Garnish with chopped fresh basil and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

35 g

Carbohydrates

8 g

Fat

30 g

Fiber

2 g