Pesto Artichoke Chicken
Easy and perfect for busy weeknights. Tender chicken and an irresistible garlic pesto cream sauce!
Ingredients
- 4 thin-sliced chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1/3 cup dry white wine or chicken or vegetable broth
- 1/2 cup pesto
- 1/4 cup cream heavy or light
- 2 tablespoons grated Parmesan cheese
- 1 (14 ounce) can quartered artichoke hearts drained
- kosher salt and black pepper
- fresh basil to serve
Instructions
- Warm olive oil in a large skillet over medium-high heat. Season both sides of the chicken breasts generously with salt and pepper, then place in the skillet and cook for 2-3 minutes per side, until golden brown and cooked through. Transfer chicken to a plate and cover loosely with foil.
- Add an additional drizzle of olive oil to the pan, followed by the garlic. Cook for 30 seconds, just until fragrant. Add white wine or broth, then scrape the bottom of the skillet to loosen any browned bits.
- Add the pesto followed by the cream and Parmesan, stirring into a smooth sauce. Add artichoke hearts, 1/2 teaspoon salt, and 8-10 cranks of fresh-ground black pepper. Stir well, then let the sauce simmer for 2-3 minutes.
- Return the pieces of chicken to the skillet, using a spoon to generously drizzle the sauce over each piece. Serve with additional Parmesan and fresh basil leaves, as desired.
Notes
- Store-bought Pesto: Most store-bought brands are good for a recipe like this, where the pesto will be mixed in with other ingredients to form a sauce. Our favorite is always DeLallo.
- Homemade Pesto: If you have an extra five minutes, you can make pesto from scratch! Use this traditional basil pesto with a hint of lemon zest for a classic, or give this zucchini basil pesto a spin for a nutritional boost and clever way to use up a bounty of summer zucchini.
Nutrition Estimate
Calories: 298 kcal, Carbohydrates: 8 g, Protein: 15 g, Fat: 21 g, Saturated Fat: 4 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 6 g, Trans Fat: 1 g, Cholesterol: 41 mg, Sodium: 767 mg, Potassium: 234 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 664 IU, Vitamin C: 1 mg, Calcium: 79 mg, Iron: 1 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!