Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup of fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup pine nuts
- 2 cloves garlic
- 1/2 cup olive oil
- 1/2 cup heavy cream
- Salt and pepper to taste
- Cooked pasta (for serving)
Instructions
- Make the basil pesto by combining fresh basil leaves, Parmesan cheese, pine nuts, and garlic in a food processor. Blend until smooth.
- Season the chicken breasts with salt and pepper on both sides to enhance the flavor.
- Heat olive oil in a large skillet over medium-high heat, then add the seasoned chicken. Cook for 5-7 minutes on each side until golden-browned and cooked through.
- Lower the heat, pour in the homemade pesto and heavy cream, stirring well to coat the chicken. Serve over cooked pasta.
Notes
- This dish can be stored in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze for up to 3 months and reheat by thawing overnight in the refrigerator.
- Pairs well with a side salad, garlic bread, or steamed vegetables.
- Garnish with additional Parmesan cheese and fresh basil for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg