Creamy Basil Pesto Chicken
A flavorful meal, Creamy Basil Pesto Chicken, is made up of lightly seared chicken smothered in a creamy basil pesto sauce filled with sundried tomatoes and orzo. This one-pot meal is a weeknight favorite.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 668kcal
Pesto Chicken
- 1 lb Boneless, Skinless, Chicken Breast
- 2 tablespoons Basil Pesto
- 2 tablespoons Olive Oil
- 1 tablespoon Butter
- 3 ounces Sun-dried Tomatoes
- 1 cup Orzo Pasta
- 1½ cups Water
Creamy Sauce
- 1 tablespoon Basil Pesto
- 2 Garlic Cloves minced
- 1 tablespoon Flour
- 1 cup Heavy Cream
- 1/4 teaspoon Salt
- 1/8 teaspoon Pepper
Heat the olive oil and melt the butter in a large skillet (that has a lid, which you'll need later) over medium-high heat.
Slice the chicken in half to create thin slices (or use thin-cut breasts) and brush both sides with the basil pesto. Add to the skillet and cook on each side for 4 to 5 minutes and remove and set on a plate for later.
Scrape the browned bits off the sides and bottom of the skillet using a wooden spatula. If the skillet looks dry add another 2 teaspoons of olive oil and pour the orzo pasta in. Let the pasta brown for about 30 seconds.
Pour the water into the skillet and bring it to a boil. Reduce the heat to medium and continue cooking the pasta, stirring frequently, for an additional 15 minutes or until the pasta becomes al dente and the water is mostly absorbed.
Whisk 1 tablespoon of basil pesto, garlic cloves, flour, heavy cream, salt, and pepper together in a small bowl and set aside.
Add the sauce mixture and sun-dried tomatoes to the skillet and toss to combine with the pasta. Return chicken and allow it to heat for 2 to 3 minutes.
- If the sauce isn't as thick as you'd like it to be allow it to cook for a little longer before adding the chicken back to the skillet.
- Use a meat thermometer to check the chicken so it doesn't overcook. It should have an internal temperature of 165ºF.
Serving: 1serving | Calories: 668kcal | Carbohydrates: 44g | Protein: 34g | Fat: 40g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 485mg | Potassium: 1286mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1409IU | Vitamin C: 11mg | Calcium: 98mg | Iron: 3mg