Ingredients
- 900 g chicken breast (roughly 3 chicken breasts), cut in half lengthways to create 6 slices
- 1/2 tsp salt
- 1 tbsp olive oil
- 3 garlic cloves, finely chopped
- 1/2 cup semi-dried tomatoes
- 2 cups spinach leaves (see note 1)
- 1 cup thickened/heavy cream
- 2/3 cup pesto
- 1 cup freshly grated Parmesan cheese, plus extra to serve
Instructions
- Season the chicken breast with salt.
- Heat the olive oil in a large skillet on medium-high heat. Add the chicken breast and cook for 3-4 minutes on each side until golden. Set aside.
- Deglaze the pan with 1/4 of water if sticky, scraping up any crispy bits with a wooden spoon.
- To the same pan, add the garlic cloves and cook for 1 minute, stirring until fragrant.
- Add the semi-dried tomatoes, spinach leaves (or veg of choice, see note 1) and the thickened cream. Bring to a gentle simmer (this will take 1-2 minutes).
- Stir through the pesto and return the chicken to the pan. Simmer on low for 3-5 minutes until the chicken has cooked through and the sauce has thickened.
- Top with Parmesan cheese and serve.
Notes
Note 1 – This is a great dinner to use up the last of the veg in your fridge and freezer. You can use 2 cups of your vegetable of choice instead of the spinach. Some good options include cherry tomatoes, zucchini ‘zoodles’, shredded kale, peas, shredded silverbeet or broccoli.
MAKE AHEAD
Refrigerate for up to 3 days or 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!
LEFTOVERS
Refrigerate for up to 3 days. 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!
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: chicken, Chicken Breast, Creamy Pesto Chicken Breast
- Method: pan, simmer
- Cuisine: Italian