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Prep time
5 minutes
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Cook time
30 minutes
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Serves
2
Author Notes
One-skillet creamy red pesto chicken with cherry tomatoes. You’re in for a dinner that’s pure comfort. This chicken with sun-dried tomato pesto in a creamy garlic sauce is simply amazing, it infuses every single bite of this fail-proof dinner.
The chicken is golden-brown on the outside, perfectly juicy on the inside and tastes like a dream when combined with that utterly delicious red pesto sauce. This dish comes together easily together in just about 30 minutes. It feels fancy, yet requires hardly any effort to pull together, making it ideal for weeknights or for a last-minute dinner party.
—Anna Chwistek | Serving Dumplings
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Ingredients
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2
chicken breast fillets
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250 grams
(8.8 oz) cherry tomatoes
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2 tablespoons
unsalted butter
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2 tablespoons
oil from sun-dried tomatoes
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4
garlic cloves, minced
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1
small onion, finely chopped
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salt + black pepper
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a pinch of sweet paprika
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1 teaspoon
red pepper flakes
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2 tablespoons
tomato paste
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125 milliliters
(1/2 cup) chicken broth
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125 milliliters
(1/2 cup) cream with 20% fat, or half-and-half
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20
basil leaves
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sunflower seeds, for serving
- red pesto (equal to 1/2 cup store-bought pesto)
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40 grams
(1.4 oz) toasted sunflower seeds, or toasted pine nuts
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10
semi sun-dried tomatoes
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3 tablespoons
oil from sun-dried tomatoes
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1 teaspoon
dried basil
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30 grams
(1 oz) grated Parmesan
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1 tablespoon
tomato paste
Directions
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Make the pesto. Combine the ingredients in a food processor or blender. Blend, until everything is thoroughly combined, but still has some texture.
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Season the chicken fillets all over with sweet paprika powder, salt and pepper.
Heat the oil and butter in a non-stick frying pan over medium heat. Add the chicken and cook, for 5-8 minutes per side or until fully cooked and browned on both sides. Remove from skillet and place on a plate. Cover with foil.
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In the same skillet, add onion and garlic, cook until softened over low heat, about 2 minutes. Deglaze with 2 tbsp water. Add cherry tomatoes, cook for about 2 minutes or until the tomatoes start to burst. Press on the back of the tomatoes with a fork to release their juices and stir to combine. Stir in tomato paste, season with salt, pepper and red pepper flakes. Pour chicken broth and bring to a simmer. Stir in red pesto. Then add cream, stir to combine. Add chicken back into the skillet. Allow to cook for 5 more minutes or until the chicken is cooked through and the sauce is slightly thickened. Stir in basil leaves and top with toasted sunflower seed. Sprinkle with some red pepper flakes and grated Parmesan. Enjoy!
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