How to Make Creamy Pesto Parmesan Chicken Breasts

Featuring juicy chicken breasts smothered in a rich, homemade pesto and creamy Parmesan sauce, this dish is the perfect blend of comfort and gourmet. It's easy enough for a weeknight meal yet impressive enough for guests.

🔴 DUTCH OVEN

Creamy Pesto Parmesan Chicken Breast Recipehttps://www.youtube.com/watch?v=fh-51JHnJocGet ready to indulge in a mouthwatering Creamy Pesto Parmesan Chicken Breast recipe that's perfect for any night of the week! This dish combines the rich flavors of homemade pesto, creamy Parmesan sauce, and tender chicken breasts to create a satisfying meal that everyone will love.https://i.imgur.com/IPaFDeG.jpeg2024-08-01

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Creamy Pesto Parmesan Chicken Breast Recipe

Yield: 4

Author: Delmarva Backyard

Prep time: 5 MinTotal time: 5 Min

Combining the savory flavors of fresh pesto, creamy Parmesan, and tender chicken, this dish is a true crowd-pleaser. Perfect for family dinners or impressing your friends, this recipe is straightforward yet incredibly satisfying. Let’s dive into the cooking process and create a meal that's bursting with flavor and sure to impress!

Ingredients

• 9 Tbsp Extra Virgin Olive Oil
• 4 Chicken Breasts
• 1/2 cup White Wine
• 1 cup Heavy Cream
• 1 tsp Salt
• 1 Tbsp Pepper
• 4-5 Garlic Cloves (minced)
• 2 oz Parmesan Cheese (grated)
• 1/4 cup Pine Nuts

Instructions

1. Muddle Garlic – Muddle (smash and blend) the garlic cloves.
2. Add Fresh Basil – Add 1/2 oz of fresh basil and continue muddling. Then, add another 1/2 oz of fresh basil and continue muddling.
3. Incorporate Cheese and Pine Nuts – Add the Parmesan cheese and pine nuts to the muddle mixture and continue blending.
4. Add Olive Oil – Slowly add 7 Tbsp of extra virgin olive oil while muddling and stirring until well mixed.
5. Heat Pan – Bring a Dutch oven or cast iron pan up to medium heat (350°F or 176.6°C).
6. Preheat Oven – Preheat the standard oven to 350°F (176.6°C).
7. Sear Chicken – Place 2 Tbsp of extra virgin olive oil in the pan. When the oil starts to smoke, firmly press each chicken breast onto the bottom of the pan ensuring good contact for a golden brown color. Cook the breasts for 5-6 minutes on each side until golden brown.
8. Simmer with Wine – Pour in the white wine and bring to a simmer.
9. Add Cream – Pour in the heavy cream, then add salt and pepper.
10. Top with Pesto – Top each chicken breast with the prepared pesto and Parmesan cheese.
11. Bake in Oven – Place the pan in the oven and bake for 20-25 minutes or until the chicken breasts reach an internal temperature of 160°F (71.1°C).
12. Rest and Serve – Pull the chicken breasts out of the oven and let them rest for 10 minutes. Slice and enjoy your Creamy Pesto Parmesan Chicken Breast!

Notes

Liquid Level – The goal is to bring the liquid level about halfway up the side of the chicken breast while sitting in the pan before placing it in the oven. Maintain a 2:1 ratio of cream to wine for the best results.

Blending Pesto – It's perfectly fine to blend the pesto ingredients; however, note that blending might dial back the intensity of the flavors slightly. While blending creates a smoother consistency, the pop of each ingredient may not be as pronounced, but it will still be delicious.

Even Cooking – Ensure the chicken breasts are of uniform thickness for even cooking.

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DUTCH OVEN

Additional Tips

• Basil Storage: Store fresh basil in the refrigerator with the stems in water and loosely cover the leaves with a plastic bag to keep it fresh longer.

• Alternative Cheese: For a different flavor, try using Pecorino Romano instead of Parmesan.

• Pine Nuts Substitute: If pine nuts are unavailable, walnuts or almonds can be used as a substitute in the pesto.

And there you have it – a delightful Creamy Pesto Parmesan Chicken Breast that’s perfect for any occasion! With these tips and techniques, you're ready to create a delicious, comforting dish that will impress everyone at the table. Enjoy the rich, creamy flavors and share your culinary success with friends and family.

FAQ Section

Q: Can I use store-bought pesto? A: Yes, you can use store-bought pesto for convenience, but homemade pesto offers a fresher taste.

Q: What type of white wine is best for this recipe? A: A dry white wine like Sauvignon Blanc or Chardonnay works best.

Q: Can I use chicken thighs instead of breasts? A: Yes, chicken thighs can be used, but adjust the cooking time accordingly as they may take longer to cook through.

Q: How do I store leftovers? A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the chicken.

Q: Can I make this recipe dairy-free? A: Yes, you can substitute the heavy cream with a dairy-free alternative like coconut cream and use a dairy-free Parmesan substitute.