Ingredients
Chicken
- 1 pound chicken breast (4 thin breasts)
- 1 tablespoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
Sauce
- 1/3 cup chicken broth
- 3/4 cup pesto
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
Toppings (Optional)
- 1 cup small tomatoes
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the chicken later.
- Season Chicken: Evenly sprinkle Italian seasoning, salt, and pepper on both sides of the chicken breasts for balanced flavor.
- Sear Chicken: Melt butter in a medium skillet over medium heat. Add the chicken and sear for 2-3 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
- Prepare Pesto Cream Sauce: In the same skillet, add chicken broth, pesto, heavy cream, and grated parmesan. Stir continuously until a creamy sauce forms and is heated through.
- Combine and Transfer: Return the seared chicken breasts to the skillet or transfer to an ovenproof casserole dish. Spoon the creamy pesto sauce over the chicken.
- Add Toppings: Sprinkle shredded mozzarella cheese evenly on top of the chicken and sauce. Add small tomatoes if using for freshness and color.
- Bake: Place the skillet or casserole dish in the preheated oven and bake for 20 minutes, until the chicken is cooked through and the cheese is melted and bubbly.
Notes
- You can use grape or cherry tomatoes for best results when adding the optional tomatoes.
- Using thin chicken breasts ensures faster cooking and more even baking.
- Leftover pesto cream sauce pairs well with pasta or veggies.
- To make it lighter, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
