Creamy Pesto Marry Me Chicken (Printable)

Juicy chicken in creamy pesto sauce with sun-dried tomatoes and Parmesan, ready in just 40 minutes.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts

→ Seasonings

02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 teaspoon garlic powder

→ For Searing

05 - 2 tablespoons extra virgin olive oil

→ Pesto Cream Sauce

06 - 2 cloves garlic, minced
07 - 1/2 cup sun-dried tomatoes, drained and chopped
08 - 1 cup heavy whipping cream
09 - 1/2 cup chicken broth
10 - 1/3 cup basil pesto
11 - 1/2 cup freshly grated Parmesan cheese

→ Garnish

12 - Fresh basil leaves, torn
13 - Extra Parmesan cheese for serving

# How To Make:

01 - Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, and garlic powder.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4 to 5 minutes per side until a golden crust forms. The chicken does not need to be fully cooked at this stage. Remove from the skillet and set aside on a plate.
03 - Reduce the heat to medium. Add the minced garlic and chopped sun-dried tomatoes to the same skillet. Sauté for 1 to 2 minutes until fragrant, scraping up any browned bits from the bottom of the pan.
04 - Pour in the heavy cream and chicken broth, stirring constantly to deglaze the pan and combine with the aromatics.
05 - Stir in the basil pesto and grated Parmesan cheese. Continue stirring until the sauce is smooth and the cheese has fully melted. Bring to a gentle simmer.
06 - Place the seared chicken breasts back into the skillet. Spoon the sauce over each piece to coat evenly.
07 - Cover the skillet with a lid and reduce the heat to low. Simmer for 10 to 12 minutes until the chicken is cooked through to an internal temperature of 165°F and the sauce has thickened.
08 - Transfer the chicken to serving plates and spoon the sauce generously over each portion. Garnish with torn fresh basil leaves and additional Parmesan cheese.

# Expert Tips:

01 -
  • The sauce comes together in one pan and tastes like something you would pay thirty dollars for at a trattoria.
  • It converts anyone who claims they cannot cook into someone who confidently invites people over for dinner.
  • The leftovers, if you have any, reheat beautifully and taste even deeper the next day.
02 -
  • If the sauce breaks or looks greasy, your heat is too high, so drop it to low and whisk in a splash of broth to bring it back together.
  • The chicken will continue cooking in the residual heat of the sauce after you remove the pan from the stove, so pull it slightly before you think it is done.
03 -
  • Let the chicken rest for five minutes after the final simmer so the juices redistribute and every bite stays tender.
  • Use the oil from the jar of sun-dried tomatoes instead of olive oil for searing and you will add an extra layer of flavor that nobody can identify but everyone notices.

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