Looking for a delicious and easy chicken recipe that’s perfect for any occasion? Look no further than this Creamy Sun Dried Tomato Pesto Chicken! This dish is bursting with flavor, simple to make, and sure to impress your family and friends.

Why You’ll Love This Recipe?

Great flavors: The combination of sun dried tomato pesto, garlic, and coconut cream creates a rich and creamy sauce that is simply irresistible.
Quick prep time: With just a few simple ingredients and easy steps, you can have this flavorful dish on the table in no time.

Perfect for meal prep: This Creamy Sun Dried Tomato Pesto Chicken is great for meal prepping for the week ahead. It reheats beautifully and tastes just as delicious as when it’s freshly made.

Ingredient Notes:

Boneless, skinless chicken breasts: Provide a lean source of protein for this dish.

Filippo Berio Sun Dried Tomato Pesto: Adds a rich and savory flavor to the sauce.
Coconut cream: Gives the sauce a creamy texture and a hint of sweetness.

Garlic, red pepper flakes, salt, and pepper: Enhance the overall flavor profile of the dish.
Olive oil: Used for cooking the chicken and sautéing the sauce.

Step-by-Step Instructions:

Heat a pan with olive oil and sear seasoned chicken breasts on both sides until golden brown. Set aside.

In the same pan, combine sun dried tomato pesto, garlic, red pepper flakes, and coconut cream. Stir until fragrant.
Return the chicken to the pan, spoon the pesto cream sauce over each breast, and cook until the chicken is cooked through.
Serve the chicken with the pesto cream sauce over a bed of pasta or with a side of roasted vegetables.

Helpful Tips:

Don’t overcook the chicken to keep it juicy and tender.
Adjust the amount of red pepper flakes to suit your spice preference.
Substitute the coconut cream with heavy cream for a richer sauce.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Expert Tips for the Best Results:

Use a meat thermometer to ensure the chicken is cooked to an internal temperature of at least 165°F.
Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

Garnish with fresh basil or parsley for a pop of color and freshness.

Serving Suggestions:

This Creamy Sun Dried Tomato Pesto Chicken pairs well with a side of pasta, rice, or a simple salad. Serve with a glass of white wine or a refreshing lemonade for a complete meal.

Creamy Sun Dried Tomato Pesto Chicken Recipe

Storage and Reheating Tips:

To store leftovers, place them in an airtight container in the refrigerator. Reheat gently in the microwave or on the stovetop until heated through. Add a splash of chicken broth or coconut cream to revive the sauce.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?
Yes, you can use boneless, skinless chicken thighs in this recipe for a different flavor and texture.
Can I freeze this dish?
While this dish is best enjoyed fresh, you can freeze any leftovers for up to 3 months. Thaw in the refrigerator before reheating.
Can I make this recipe dairy-free?
Yes, you can substitute the coconut cream with a dairy-free alternative like almond milk or cashew cream.

Conclusion:

Now that you have the recipe for Creamy Sun Dried Tomato Pesto Chicken, it’s time to get cooking! This flavorful dish is perfect for a weeknight dinner or a special occasion. Give it a try and let us know how you like it! Enjoy!

Creamy Sun Dried Tomato Pesto Chicken Recipe

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Author: Emily
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 2 servings 1x
Category: Main-course
Method: Stovetop
Cuisine: Italian

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Description

This Creamy Sun Dried Tomato Pesto Chicken Recipe combines tender chicken breasts with a rich sun-dried tomato pesto cream sauce for a flavorful and satisfying meal.

Ingredients

Units Scale

2 boneless, skinless chicken breasts
7 ounces Filippo Berio Sun Dried Tomato Pesto
13 ounces coconut cream
3 cloves of garlic, minced
1/4 teaspoon red pepper flakes
Salt and pepper to taste
Olive oil, for cooking

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Instructions

Sear the chicken: Heat a pan with olive oil, season chicken, sear for 3-4 minutes per side.

Prepare the sauce: Reduce heat, add pesto, garlic, red pepper flakes, and coconut cream, stir for 1-2 minutes.
Cook the chicken: Return chicken to the pan, spoon sauce over, cook covered for 5-10 minutes.
Serve: Divide chicken and sauce between two plates.