Sundried Tomato Pesto Chicken

An easy skillet chicken recipe make with boneless chicken breasts, sundried tomato pesto sauce, white wine, chicken broth, garlic, and fresh herbs.

Course Main

Cuisine Italian

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 297kcal

Author Amee

Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the chopped chicken breast and cook for 6-7 minutes until no longer pink.
Drain any remaining liquid in the pan, and push the chicken to one side of the pan.
Add the remaining tablespoon of olive oil and garlic.
Sauté the garlic until lightly golden and fragrant, then stir the chicken and garlic together and add the tomatoes, tomato pesto, wine, chicken broth, and salt and pepper to the pan.
Stir well and bring it to a low boil over medium heat. As soon as it starts bubbling, stir, reduce the heat to low, cover, and slightly vent the lid. Simmer for 25 minutes.
If you are adding the cream to the sauce, stir it in and cook the cream sauce uncovered for the last 5 minutes of cooking time.
Top with freshly chopped basil and serve with freshly grated parmesan cheese over spaghetti squash, veggie noodles, or your favorite pasta.

Cook pesto with care. It’s important not to overheat the pesto sauce, as it can cause the flavor and vibrant color to deteriorate, so heat the pesto and the remaining ingredients gently over medium heat (avoid high heat!).

Add cream for a rich pasta sauce. We love the lighter sundried tomato pesto chicken without cream, but adding cream creates an amazing cream sauce for topping your favorite pasta noodles. We think it's a winner-winner chicken dinner both ways!