Creamy Pesto Chicken and Cherry Tomato Skillet

• 1 1/2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese, divided
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup pine nuts
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 pint cherry tomatoes, halved
• 1/2 cup heavy cream
• Salt and pepper to taste
• 2 tablespoons olive oil for cooking
• 1/2 teaspoon red pepper flakes (optional)

Steps

1. 1 In a food processor, blend basil, 1/4 cup Parmesan, olive oil, garlic, pine nuts, and salt to taste until smooth to make pesto.
2. 2 Season chicken with salt and pepper.
3. 3 Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes.
4. 4 Push chicken to the sides and add cherry tomatoes to the center of the skillet. Cook until they start to soften, about 3 minutes.
5. 5 Stir in the pesto and heavy cream. Reduce heat to medium and simmer until sauce thickens, about 5 minutes.
6. 6 Stir in remaining Parmesan and red pepper flakes if using. Serve hot.

Equipment

• Large skillet
• Food processor

Variations

• Substitute pine nuts with walnuts for a budget-friendly option.

Substitutions

• Use spinach or kale if basil isn't available for a different pesto flavor.

Pairings

• Pairs well with a crisp white wine and a simple green salad.

Nutrition

Tips

• For a richer pesto flavor, let it sit for 30 minutes before using.
• If you prefer saucier skillet, add a splash of chicken broth.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of garlic bread or over a bed of pasta for a heartier meal.

FAQ