This delicious chicken dinner is ready in under 30 minutes! The fresh basil pesto cream sauce adds tons of flavour and its a perfect weekday meal that will become a family favourite! Toss it with pasta or rice.
Every now and then a creamy chicken dinner is a perfect comfort meal for any day of the week. When you can make a dish that tastes this good and only takes less then 30 minutes is a win-win.
There are many versions of this dish and it’s a matter of personal choice. This recipe I wanted to keep it simple, flavourful and light, with only 1/4 cup of half and half cream. As well, this recipe can easily be keto-friendly by serving it as is or a low-carb or gluten free pasta.
WHAT MAKES THIS PASTA SO DELICIOUS
Homemade pesto is a great option when you have all of the ingredients, especially fresh basil and garlic. The flavours are so fresh and potent that really creates an absolutely delicious dish. I would recommend using a good quality olive oil when making any pesto for the best results. Grocery stores, markets and deli’s all sell already make fresh or jarred pesto as a great option.
I used boneless and skinless chicken breasts that are hormone and antibiotic free for this recipe. By slicing them into cutlets and pounding them down gives you tender and juicy chicken that only requires 3-4 minutes of pan-searing on each side. Chicken thighs are an excellent choice, they are juicy and have more flavour. I would recommend using boneless and skinless chicken thighs for this recipe.
I will often suggest to use a good quality extra virgin olive oil when it comes to making pesto or any recipe that can make a different in flavour and texture. In this recipe, I do recommend using a good evoo to really benefit in it’s bold full flavour with each bite.
RECIPE INGREDIENTS AND SUBSTITUTIONS
BONELESS, SKINLESS CHICKEN BREASTS: was what I used for this recipe; boneless and skinless thighs are great substitutions
EXTRA VIRGIN OLIVE OIL: whether you are making homemade pesto or adding it to the pan to saute the chicken, select a good quality olive oil for the best flavour
GARLIC: garlic was added to the pesto and into the sauce, giving it a big and bold garlic flavour
RED ONION: is a milder onion I added and just enough onion flavour; shallots are great options and if you only have cooking onion on hand, then I would use half of a large or medium onion
VEGETABLES: since zucchini and cherry tomatoes are in season and they both offer their own unique flavour, zucchini is quite mild yet the cherry tomatoes have lots of sweetness; other choices are asparagus, broccoli, spinach and peas
CHICKEN BROTH: is what I added, and a vegetable broth is always an option
CREAM: keeping it light I added 10% half and half cream and only 1/4 cup; as a dairy free option, you can substitute with almond, oat or cashew milk
SEASONINGS: sea salt and pepper are important to enhance the flavours for this recipe
HOW TO MAKE THIS RECIPE
Prep your ingredients, and place the cut chicken breast between 2 sheets of plastic wrap and pound chicken to about ¼ inch thickness using a meat mallet or rolling pin. Season with salt and pepper. Heat a large skillet or cast iron pan over medium-heat and add one tablespoon of olive oil. Then add chicken to pan, and cook for 3-4 minutes on each side or until chicken is done. Transfer to a plate.
Once the red onion is sautéed, add garlic and zucchini, and cook for about a minute. Add in the cherry tomatoes, add a lid and sauté for about 4-5 minutes. This will help the cherry tomatoes to burst. Season with salt and pepper.
Pour the chicken broth into the skillet and allow to reduce to half. Stir in the pesto and return chicken pieces to the skillet, and lower heat. Cook for about a minute or two until chicken is hot, and vegetables are tender.
Once the chicken is heated through and the zucchini is cooked and cherry tomatoes have softened and burst, then remove from heat, and adjust the seasoning. It is optional to add Parmesan cheese if you so desired. I have to say, it is absolutely delicious without it.
SOME TIPS WHEN MAKING THIS RECIPE
- Have homemade pesto on hand is a great option. I will make large batches in the summer and freeze it so I can add them to recipes during the cold months. Check out my recipe my Homemade Basil Pesto
- Check the internal temperature of the chicken with a thermometer of 165 degrees fahrenheit.
- When cooking with zucchini, it will cook quite quickly and I have suggested to cut the slices into a least 1/4 inch thickness to avoid getting mushy. Only allow the cooking time I mentioned in the recipe to avoid this.
- There are other vegetables choices when making this recipe. I will most often use vegetables that are in season. Other options are broccoli, asparagus, spinach, peas, mushrooms, or peppers
Enjoy this fabulous dish on it’s own, serve it with rice or toss with pasta. However you serve this dish, you will love it!
STORING
This recipe can be stored in the refrigerator for up to 3 days in a tightly sealed container. Freeze-friendly for up to 2 months in a freezer container.
One-Pan Chicken Cutlets with Creamy Pesto Sauce
Equipment
- large skillet or cast iron pan
Ingredients
- 2 tbsp extra virgin olive oil
- 1 lb boneless skinless chicken breasts, cut in half lengthwise (2 chicken breasts)
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 1/4 large red onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, sliced 1/4 inch
- 1 cup heirloom cherry tomatoes
- sea salt and pepper
- 1/2 cup chicken broth
- 1/4 cup homemade basil pesto or store bought
- 1/4 cup cream (10% half and half)
- 1/4 cup Parmesan cheese for garnishing, optional
- fresh basil for garnishing
Instructions
- Place the cut chicken breast between 2 sheets of plastic wrap and pound chicken to about ¼ inch thickness using a meat mallet or rolling pin. Season with salt and pepper. Heat a large skillet or cast iron pan over medium-heat and add one tablespoon of olive oil. Then add chicken to pan, and cook for 3-4 minutes on each side or until chicken is done. Transfer to a plate.
- Add a tablespoon of olive oil to the pan, then begin to sauté red onion for about 2-3 minutes, then add garlic and zucchini, and cook for about a minute. Add in the cherry tomatoes, add a lid and sauté for about 4-5 minutes. Season with salt and pepper.
- Pour the chicken broth into the skillet and allow to reduce to half. Stir in the pesto and return chicken pieces to the skillet and add the cream. Cook for 2-3 minutes until chicken is hot, vegetables are tender and the sauce is creamy. Remove from heat, and adjust the seasoning if needed and add Parmesan cheese is desired.
- Garnish with fresh basil. Serve with pasta or on it's own.
