This creamy pesto chicken is an easy and quick recipe that's ready in only 30 minutes. Perfect for a quick dinner, this chicken recipe consists of pan-seared chicken breast smothered in a delicious creamy pesto sauce loaded with tons of flavors. And the best part - it's made in only one pan.
Place your hand flat on top of the chicken breast. Using a sharp knife, slice the chicken breast horizontally (lengthwise) to create two thinner pieces. Repeat with the second chicken breast.
Season the chicken slices with salt and pepper on both sides. If possible, marinate them in a mixture of 1 tbsp olive oil, half of the minced garlic, salt, and pepper for at least 30 minutes.
Heat one tbsp of olive oil in a cast iron skillet over medium-high heat. Add the sliced chicken pieces and cook until brown on each side (about 5-7 minutes). Remove and set aside on a plate.
If you're using wine or broth, pour a splash into the skillet now to deglaze, scraping up any browned bits with a spatula.
Add the remaining olive oil to the skillet, followed by the minced garlic. Sauté for about 1 minute.
Add the halved cherry tomatoes and cook until they soften.
Stir in the heavy cream and pesto. Let the mixture come to a simmer.
Return the chicken to the skillet, covering it with the sauce. Let it simmer for about 3-4 minutes to ensure the chicken is cooked through.
Garnish with fresh chopped parsley (and basil if desired).
Serve hot, optionally over pasta, rice, or with crusty bread.