Savor the delightful combination of tender chicken simmered in a rich, creamy garlic pesto sauce with sun-dried tomatoes and bell peppers. This easy, flavorful dish is a perfect go-to for a satisfying weeknight dinner!
Why You’ll Love This Recipe
- Quick & Easy – Ready in just 30 minutes, making it ideal for busy weeknights.
- Packed with Flavor – A creamy pesto sauce infused with garlic, sun-dried tomatoes, and aromatic herbs.
- Versatile – Serve over pasta, rice, or enjoy with crusty bread.
- Crowd-Pleaser – A comforting and elegant dish that’s perfect for any occasion.
Ingredients
- 2 tbsp olive oil, divided
- 1 lb boneless, skinless chicken breasts, sliced into strips
- ½ tsp Italian seasoning
- Salt & freshly ground black pepper (to taste)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes (drained & chopped)
- 2 small bell peppers (any color), sliced into thin strips
- ½ cup heavy cream
- ½ cup low-sodium chicken broth
- 3 tbsp basil pesto
- Fresh basil, chopped (for garnish)
- Parmesan cheese, grated (for garnish)
Instructions
- Cook the Chicken: Heat 1 tbsp olive oil in a large skillet over medium heat. Season the chicken with Italian seasoning, salt, and pepper. Cook for 7-8 minutes until golden brown and cooked through. Remove and set aside.
- Prepare the Sauce Base: In a small bowl, whisk together the heavy cream, chicken broth, and basil pesto. Set aside.
- Sauté the Veggies: In the same skillet, heat the remaining 1 tbsp olive oil. Add the onions and cook for 2 minutes until softened. Stir in the minced garlic and sun-dried tomatoes, cooking for another 30 seconds until fragrant.
- Cook the Bell Peppers: Add sliced bell peppers and cook for 4 minutes until tender.
- Combine Everything: Pour the pesto sauce mixture into the skillet and bring to a simmer. Return the cooked chicken to the pan, stirring well. Simmer for 2 more minutes until the sauce thickens slightly.
- Serve & Garnish: Sprinkle with grated Parmesan and fresh basil. Serve hot over pasta, rice, or with crusty bread.
Storage Tips
- Refrigerate: Store in an airtight container for up to 3 days. Reheat gently on the stove or microwave with a splash of cream if needed.
- Freeze: Keep in a freezer-safe container for up to a month. Thaw overnight in the refrigerator before reheating.
Variations & Substitutions
- Swap Protein: Try shrimp or tofu for a delicious twist.
- Dairy-Free: Use coconut cream and a dairy-free pesto.
- Nut-Free Pesto: Replace traditional pesto with a seed-based alternative.
- Boost with Veggies: Add spinach, mushrooms, or zucchini for extra nutrients.
This Creamy Garlic Pesto Chicken is one of the best recipe ideas for a quick and flavorful dinner that the whole family will love!