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Description
A comforting and creamy chicken dish featuring sun dried tomatoes and basil pesto, perfect for family gatherings or quiet evenings at home.
Ingredients
Scale
- 2 chicken breasts
- 1 cup heavy cream
- 1/2 cup pesto sauce
- 1/2 cup sun dried tomatoes, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
Instructions
- Heat the olive oil in a pan over medium heat.
- Season both sides of the chicken breasts with salt and pepper.
- Cook the chicken breasts for about 6-7 minutes on each side until golden brown.
- Remove the chicken from the pan and set aside.
- Pour in the heavy cream, pesto, and sun-dried tomatoes into the same pan.
- Stir well and bring to a gentle simmer.
- Return the chicken to the pan and heat for an additional 2-3 minutes.
- Serve topped with creamy sauce and a sprinkle of Parmesan cheese.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 900
- Sugar: 6g
- Sodium: 500mg
- Fat: 55g
- Saturated Fat: 30g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 60g
- Cholesterol: 180mg
