Description
A festive and creamy pesto chicken dish perfect for holiday gatherings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup basil pesto
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice
- Cooked pasta or rice, for serving
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream and stir to combine, scraping up any browned bits from the bottom of the skillet.
- Add the basil pesto and stir until fully incorporated.
- Return the cooked chicken to the skillet and add the chopped spinach. Cook for an additional 2-3 minutes until the spinach is wilted.
- Stir in the grated Parmesan cheese and red pepper flakes (if using). Add lemon juice and mix well.
- Serve the creamy pesto chicken over cooked pasta or rice, garnished with additional Parmesan if desired.
Notes
- For a lighter version, substitute the heavy cream with half-and-half or use a dairy-free cream alternative.
- You can also add sun-dried tomatoes or artichoke hearts for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 150mg