(This post has been updated from the original June 2015 version to provide a better experience for you)
This one pot creamy pesto chicken recipe is CRAZY quick, easy and delicious! You couldn’t possibly want any more from a meal right?! Perfect as a midweek meal or for dinner parties – this impressive dish boasts tons of flavour and, just like my creamy mustard chicken, is made in only one pan – WIN!
Don’t you just feel like there’s not enough hours in the day? Sometimes we really don’t have the time for ellaborate recipes – but that doesn’t mean we have to eat boring, bland, convenience food! Oh no. Making tasty, healthy meals in a jiffy has sort of become my speciality since becoming a Mum 4 years ago. We’re just always too busy aren’t we?!
All we really want is quick, healthy and satisfying meals to keep us all going. This recipe is all 3 things and more! Like this tomato chicken recipe, it’s a fantastic, one pot chicken dish that’s good for you and delicious. And that all important ‘one pot’ title means minimal pot washing… I’d call that a winner winner chicken dinner wouldn’t you?
Here are some super helpful tips to help you make this creamy pesto chicken amazing, first time.
Here is what you will need to serve 2.
(For a printer friendly version, see the recipe card at the end of this post)
Place the chicken breasts (x 2 breasts) between two pieces of cling film / in a freezer bag. Then flatten out the thickest part by bashing carefully with a rolling pin. (This will even them out and make cooking a little quicker & easier!) Season both sides with salt and leave to one side while we heat the pan.
Heat a large non-stick frying pan over a medium heat then add the oil (1 tbsp). Place the chicken breasts into the hot pan and fry one side until nicely golden. It should take about 5-10 minutes.
Turn the chicken over & continue to cook for a further 12-15 minutes until golden and cooked through. If you’re unsure if they’re cooked, you can cut through the middle of one to check. Next, add in those halved cherry tomatoes (150g | 1 Cup) and cook until they start to soften. (About 5 minutes.)
Then turn down the heat and add in the pesto (3 tbsp) & crème fraîche (3 tbsp). Season generously with salt & pepper then give it a really good stir. Warm through for a couple of minutes before taking off the heat.
Give it a taste and check the flavour. Does it need any more pesto or salt? Finally, divide these golden beauties between two plates, scatter with some torn basil leaves and serve with some freshly cooked rice or potatoes.
I told you it was easy! This dish would easily impress at a dinner party, or satisfy the whole family for a mid-week meal. You can also change up the flavours easily & use tomato pesto instead of basil. Great whatever the season, I bet you come back to this one again & again!
If you’re a big fan of that sharp pesto flavour, you will LOVE this pesto prosciutto yorkshire pudding bake too!
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Serving suggestion: Serve with freshly cooked rice, potatoes or pasta.
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Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
As featured on Southern Bite’s Meal Plan Monday #178
Tags: Gluten Free