Creamy Pesto Marry Me Chicken (Printable)
Juicy chicken in a creamy pesto sauce with sun-dried tomatoes and Parmesan. Bold, comforting, and unforgettable.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Seasonings
02 - 1 tsp salt
03 - 1/2 tsp black pepper
04 - 1/2 tsp garlic powder
→ For Searing
05 - 2 tbsp olive oil
→ Sauce
06 - 2 cloves garlic, minced
07 - 1/2 cup sun-dried tomatoes, drained and chopped
08 - 1 cup heavy cream
09 - 1/2 cup chicken broth
10 - 1/3 cup basil pesto (store-bought or homemade)
11 - 1/2 cup grated Parmesan cheese
→ Garnish
12 - Fresh basil leaves, torn
13 - Extra Parmesan cheese, for serving
# How to Make It:
01 - Pat the chicken breasts dry and season both sides evenly with salt, black pepper, and garlic powder.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4–5 minutes per side until golden brown. The chicken does not need to be fully cooked at this stage. Remove from the skillet and set aside.
03 - In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1–2 minutes until fragrant.
04 - Reduce heat to medium. Pour in the heavy cream and chicken broth, stirring well to deglaze the pan and lift any browned bits from the bottom.
05 - Stir in the basil pesto and grated Parmesan cheese until the sauce is smooth and well combined. Bring to a gentle simmer.
06 - Place the seared chicken breasts back into the skillet. Spoon some of the sauce over each piece to coat evenly.
07 - Cover the skillet with a lid and simmer on low heat for 10–12 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the sauce has thickened.
08 - Transfer to plates and garnish with torn fresh basil leaves and additional Parmesan cheese. Serve immediately over pasta, mashed potatoes, or sautéed greens.
# Expert Tips:
01 -
- The pesto transforms the already legendary cream sauce into something deeply savory with a basil kick that makes people close their eyes on the first bite.
- It comes together in one skillet in under forty minutes, which means weeknight dinners suddenly feel like special occasions.
02 -
- Resist the urge to crank the heat when reducing the sauce because cream can break and turn grainy if it boils too aggressively.
- The chicken will look underdone when you pull it from the sear, but trust the process because it finishes cooking perfectly in the simmering sauce.
03 -
- Let the pesto come to room temperature before stirring it in so it blends smoothly instead of clumping in cold patches.
- Use a lid that fits tightly on your skillet because trapped steam is what gently finishes the chicken without drying it out.