One Pot Creamy Pesto Chicken
There are nights when you just need a dinner that feels a little fancy without being complicated or breaking the bank. This one-pan creamy pesto chicken is exactly that! It comes together in about half an hour, uses simple ingredients that are almost always on hand, and it definitely tastes like something you can order at a restaurant! Gooey melted mozzarella, pesto cream sauce, and juicy and tender chicken all in just one skillet!
Servings: 4 servings
Ingredients
- 4 4-6 ounce boneless, skinless chicken breast
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 1 clove garlic
- 2 tablespoons shallot, thinly sliced
- ½ cup heavy cream
- ¼ cup pesto
- ¼ cup parmesan cheese, grated
- 1 cup mozzarella cheese, grated
Instructions
- Heat a large skillet over medium heat. Add 1 tablespoon olive oil to coat pan.
- Season both sides of chicken breast with Italian seasoning, salt and pepper.
- Add the seasoned chicken breast to the hot skillet and cook for 5-7 minutes then flip the chicken and cook for another 5-7 minutes or until chicken is cooked through and reaches 165℉ when checked with a meat thermometer.
- Remove the chicken from the pan and wrap with foil to keep warm. Turn the heat to low and add the remaining tablespoon of olive oil. Add the garlic and shallots to the pan and cook for 1 minute being careful to not burn.
- Add the heavy cream, pesto, parmesan and tomatoes to the skillet and stir to combine.
- Add the chicken back to the skillet, top with mozzarella cheese and cover the skillet. Keep heat on low to melt the cheese and soften tomatoes, about 5 minutes.
- Serve immediately over pasta or orzo.