Ingredients
Chicken
- 2 boneless, skinless chicken breasts (about 1.3 lb / 600g total)
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 Tbsp olive oil (divided)
Sauce
- 1 Tbsp olive oil (remaining)
- 2 cloves garlic, minced
- 1 pint (420 g) grape tomatoes, sliced in half
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (60 ml) pesto
Instructions
- Prepare the Chicken: Fillet the chicken breasts into two thinner pieces or pound to even thickness and cut each breast in half to create four portions. Season both sides with salt and pepper to taste.
- Cook the Chicken: Heat a large skillet over medium heat. Add 1 Tbsp of olive oil and swirl to coat the pan. Place the chicken in the skillet and cook for about 7 to 10 minutes total, turning occasionally, until golden brown and cooked through. Remove chicken from skillet and set aside on a clean plate.
- Sauté Garlic and Tomatoes: Reduce the heat to medium-low and add the remaining olive oil to the skillet. Add minced garlic and halved grape tomatoes. Sauté for about 5 minutes until the tomatoes soften and begin to break down.
- Make the Sauce: Pour in the heavy cream and pesto into the skillet with the tomatoes. Stir well and bring the sauce to a gentle simmer. Taste and adjust seasoning with additional salt and pepper if needed.
- Combine and Serve: Return the cooked chicken to the skillet, turning to coat it in the creamy pesto tomato sauce. Let it simmer for a few minutes until heated through. Serve immediately while hot.
Notes
- If using UK ingredients, substitute heavy cream with double cream.
- You can use any type of pesto—basil pesto is classic, but red pesto also works wonderfully.
- For more affordable pesto options, brands like Alessi, Barilla, Classico, or Filippo Berio are recommended.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
