Made in less than 15 minutes, this Creamy Pesto Chicken Breast is perfect for a quick, simple and delicious dinner. Chicken breast is quickly seared before being submerged in a creamy pesto sauce. Whether it’s piled up on a bed of zoodles, served with crusty bread or shredded and tossed through spiral pasta, this is a fantastic weeknight option.
Note 1 – This is a great dinner to use up the last of your veg in your fridge and freezer. You will need two cups of veg of choice. Use cherry tomatoes, zucchini ‘zoodles’, shredded kale, peas, shredded silverbeet or broccoli.
MAKE AHEAD AND LEFTOVERS – Refrigerate for up to 3 days. Freeze for up to 2 months – slice the chicken and ensure it’s covered with sauce to avoid freezer burn. Thaw completely in the fridge overnight. Reheat in the microwave. The sauce will lose a bit of creaminess and become more oil based as the milk fats separate from the milk solids. It will still taste delicious!
Keywords: Creamy Pesto Chicken Breast, Creamy Pesto Chicken recipe, Creamy Pesto Chicken
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madelinerundle says:
We love this recipe/meal! Thank you!
★★★★★
chloebiffanti says:
So easy and tasty! Will be making this regularly.
★★★★★