Bruschetta Chicken Skillet with Juicy Tomatoes and Fresh Basil
Chicken pesto skillet combines juicy chicken with basil pesto, garlic, and Parmesan for a creamy, flavor-packed dinner that is fast and dependable.
Equipment
- Large skillet
- Knife
- Measuring cups
- Measuring spoons
- Tongs
Ingredients
- 1.5 pounds boneless skinless chicken breasts sliced
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1/2 cup basil pesto
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- 1/2 teaspoon Italian seasoning
- 1 cup cherry tomatoes halved
- 2 tablespoons chopped fresh basil
Instructions
- Season the chicken with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook until golden and cooked through, about 5 to 7 minutes.
- Remove chicken from the skillet and set aside.
- Reduce heat to medium and add garlic, cooking briefly until fragrant.
- Stir in pesto and heavy cream until smooth.
- Add Parmesan cheese and stir until melted.
- Return chicken to the skillet and coat in the sauce.
- Add cherry tomatoes and cook for 2 minutes until slightly softened.
- Garnish with fresh basil and serve immediately.
Notes & Wine Advice
Notes
For the best texture, avoid overcooking the chicken. Remove it from heat as soon as it reaches an internal temperature of 165°F. If you prefer a lighter sauce, substitute half-and-half for the heavy cream while maintaining a smooth consistency.Wine Advice
A crisp Pinot Grigio pairs beautifully with chicken pesto skillet, balancing the creamy sauce while complementing the herbal notes. Sauvignon Blanc is another excellent option for a fresher contrast.Nutrition values
Calories: 420 kcal | Carbohydrates: 6 g | Protein: 38 g | Fat: 27 g | Saturated Fat: 9 g | Sodium: 640 mg | Sugar: 2 g