Creamy pesto chicken 🍗

Ingredients

• 2 pieces Chicken Breast (boneless, skinless, about 1 lb total, trimmed)
• 1 tablespoon Avocado Oil (high smoke point oil)
• 1 medium Bell Pepper (any color, diced)
• 2 cloves Garlic (minced)
• 0.5 cup Chicken Broth (low‑sodium)
• 0.5 cup Heavy Cream (35 % fat)
• 2 tablespoons Pesto (store‑bought or homemade)
• 0.25 cup Parmesan Cheese (freshly grated)
• 0.5 cup Mozzarella Cheese (shredded)
• 0.5 teaspoon Salt (to taste)
• 0.25 teaspoon Black Pepper (freshly ground)

Instructions

1. Prepare Ingredients

   Dice the bell pepper and mince the garlic. Measure the broth, cream, pesto, Parmesan, and mozzarella so they are ready to use.

   Time: PT5M

2. Cook Chicken

   Heat avocado oil in a large skillet over medium‑high heat. Season the chicken breasts with salt and pepper, add to the skillet, and cook 6‑7 minutes per side until the internal temperature reaches 165°F.

   Time: PT8M

3. Remove Chicken

   Transfer the cooked chicken to a plate and set aside while you make the sauce.

   Time: PT0M

4. Make Sauce

   In the same skillet, add the minced garlic and diced bell pepper. Sauté for about 2 minutes until fragrant. Pour in the chicken broth and heavy cream, whisk continuously, and bring to a gentle simmer for 3 minutes.

   Time: PT5M

5. Add Pesto and Parmesan

   Stir in the pesto and grated Parmesan cheese until the sauce thickens, about 1 minute.

   Time: PT2M

6. Combine and Bake

   Return the chicken to the skillet, sprinkle the shredded mozzarella over the top, and place the skillet in a pre‑heated oven at 375°F. Bake for 5 minutes, until the cheese is melted and lightly bubbling.

   Time: PT5M

   Temperature: 375°F

7. Serve

   Remove from the oven, let rest 2 minutes, then slice the chicken and serve over rice, pasta, or a simple green salad. Garnish with fresh basil if desired.

   Time: PT0M

Nutrition Facts

Calories

450

Protein

35 g

Carbohydrates

8 g

Fat

30 g

Fiber

2 g