PESTO CHICKEN SKILLET SUPPER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium-high heat.
- Season the chicken with salt and pepper. Add the olive oil to the skillet, throw in the chicken and brown on all sides, 4 to 5 minutes. Remove and reserve.
- Add the onions, zucchini and squash and cook, stirring occasionally, for 2 to 3 minutes. Move those vegetables to the edges of the skillet and add the kale, tomatoes, corn and garlic. Cook, stirring occasionally, until the kale turns bright green, an additional, 1 to 2 minutes.
- In a small bowl, stir together the pesto and cream.
- Return the chicken to the skillet along with any juices. Add the pesto cream and reduce the heat to medium. Cook, stirring, for an additional 1 to 2 minutes. Remove from the heat and stir in the lemon juice and grated Parmesan. Enjoy.
ONE-PAN CREAMY PESTO CHICKEN BREASTS
This skillet pesto chicken recipe is an easy fix for dinner tonight! Seasoned and seared chicken breasts simmer in a creamy pesto sauce with cherry tomatoes. Great over pasta, or pair it with just about any side dish!
Provided by Danielle Esposti
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Combine the heavy cream and pesto sauce in a 1-cup measuring cup. Whisk until smooth, then set aside.
- Place one chicken breast onto a sheet of parchment paper, then fold the paper over the chicken. Use a rolling pin to pound the chicken breast to an even thickness of about 1". Set aside and repeat with the remaining chicken breasts.
- Combine the flour, salt, pepper, basil, and garlic powder in a shallow bowl. Whisk to combine.
- Place one chicken breast into the flour mixture and gently press. Turn the chicken and press into the flour mixture on the other side. Lift the chicken, gently shake to release and excess flour, then transfer to a plate. Repeat with the remaining chicken breasts.
- Heat a 12" skillet over medium high heat. Add the oil, heat until it shimmers, then add the chicken breasts in a single layer. Sear 5 minutes until golden brown, then flip and sear on the other side 5 minutes more. Transfer chicken using tongs to a plate; tent with foil to keep warm.
- Add the remaining tbsp oil to the pan and allow to heat for 1 minute. Add the tomatoes to the skillet and toss in the hot oil for 2 minutes, shaking occasionally.
- Pour the chicken broth into the pan; use a wood spoon to gently scrape any browned bits from the bottom of the pan.
- Pour the pesto cream sauce into the pan. Give the pan sauce a quick stir to incorporate the pesto mixture with the chicken broth. Cook until the sauce comes to a simmer.
- Return the chicken to the pan. Simmer the chicken until cooked through and the temperature reads 165°F using an instant read thermometer, 5-6 minutes.
- Plate the chicken. Spoon the sauce and tomatoes over the chicken and garnish liberally with fresh basil. Serve immediately.
Nutrition Facts : ServingSize 1 chicken breast, Calories 691 kcal, Carbohydrate 18 g, Protein 52 g, Fat 46 g, SaturatedFat 13 g, Cholesterol 163 mg, Sodium 647 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 8 g
ONE-POT CREAMY PESTO CHICKEN PASTA
Pesto lovers, this recipe is for you! We loaded this pasta dish with a creamy pesto sauce, fresh spinach and flavor-packed chicken for an easy weeknight meal the whole family will love.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- In 5- to 5 1/2-quart Dutch oven, heat oil over medium-high heat; season chicken with salt, pepper and garlic powder. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. With slotted spoon, transfer to plate, and keep warm.
- Add chicken broth and pasta to Dutch oven; heat to boiling over high heat. Reduce heat to medium; simmer 12 to 14 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
- Add cream cheese and pesto, stirring frequently, until cheese is melted. Stir in chicken; cook 1 to 2 minutes, stirring occasionally, until chicken is heated through.
- Gradually stir in spinach until starting to wilt. Just before serving, garnish with basil and Parmesan cheese.
Nutrition Facts : Calories 450, Carbohydrate 36 g, Cholesterol 70 mg, Fat 4, Fiber 3 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 2 g, TransFat 0 g
ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY
Here's what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
- Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
- Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
- Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
- To serve, sprinkle parmesan cheese and basil on top!
- Enjoy!
Nutrition Facts : Calories 892 calories, Carbohydrate 99 grams, Fat 36 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams
CREAMY PESTO CHICKEN
Creamy Pesto Chicken - Create a restaurant-style meal at home with this flavor-packed, creamless Creamy Pesto Chicken dinner that comes together in just 30 minutes!
Provided by Katerina | Diethood
Categories Dinner
Time 25m
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper, and rub chicken with the basil pesto.
- Heat olive oil in a large nonstick skillet.
- Add chicken to the skillet and cook for 5 minutes on each side, or until thoroughly cooked.
- In the meantime, prepare the sauce by combining flour, garlic, basil pesto, evaporated milk, salt, and pepper in a mixing cup or bowl; whisk until thoroughly combined and set aside.
- Remove chicken from skillet.
- Return skillet to heat and stir in the tomatoes. If pan is dry, add a little more olive oil.
- Cook the tomatoes over medium-high heat for about 1 minute, or until just beginning to soften
- Add the prepared sauce to the skillet and bring to a boil.
- Place the chicken back in the skillet and cook for 2 to 3 minutes, or until heated through.
- Remove from heat.
- Garnish with cheese and basil ribbons.
- Serve with pasta, rice, and/or salad.
Nutrition Facts : Calories 299 kcal, Carbohydrate 12 g, Protein 30 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 75 mg, Sodium 301 mg, Sugar 9 g, ServingSize 1 serving
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