Creamy Pesto Chicken Breast with Broccoli

Up close shot of chicken and potatoes in a round dutch oven with two spoons.

5 from 5 votes

Creamy Pesto Chicken Breast with Broccoli

If you're in need of a rich + flavorful weeknight meal to enjoy with the entire family try this Creamy Pesto Chicken Breast with Broccoli. A delicious and healthy meal that will leave you feeling satisfied and nourished.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Keyword: broccoli, chicken, creamy, dinner, family-friendly, homemade, kid-friendly, nut-free, pesto

Servings: servings

Calories: 1394kcal

Author: Shanika

Ingredients

CHICKEN:

2 lbs. organic chicken breasts
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried parsley

CREAMY PESTO SAUCE:

2 Tbsps Extra virgin olive oil
3 garlic cloves, minced
1 1/s cups organic heavy cream
1 ½ cups organic chicken stock or vegetable stock
2 Tbsps white cooking wine, optional (You can substitute with additional stock)
¼ cup pesto sauce, homemade or store-bought
1 cup freshly-grated parmesan
handful broccoli or broccolini, ends trimmed

US Customary - Metric

Instructions

SEASON THE CHICKEN:

In a large bowl, add your freshly cleaned + rinsed chicken along with the salt, black pepper, smoked paprika, garlic powder, thyme, and parsley, mixing everything together until chicken is fully coated. Let it sit for 5-10 minutes. NOTE: It's always best to marinate your chicken overnight in the fridge.

SEAR THE CHICKEN:

In a large skillet (12-inch) over medium-high heat, add the olive oil and once heated, add the minced garlic, sautéing until fragrant and translucent, about 1-2 minutes.
Add the seasoned chicken and cook on each side until seared, about 3-4 minutes each side. Once brown on each side, remove from skillet and set unto a plate to "rest" while you make the sauce.

TO MAKE THE CREAMY PESTO SAUCE:

In the same skillet, add another tablespoon of olive oil until heated.
Add in the pesto sauce and stir. Reduce the heat to medium-low and slowly add in the heavy cream, chicken stock, and white wine, stirring until combined. Let it slightly bubble for 1-2 minutes and then add in the grated parmesan, whisking until fully melted and sauce thickens, about 2-3 minutes.
Add in the broccoli or broccolini, stirring until combined and return the chicken breasts. Let everything simmer for 15-20 minutes or until the chicken is cooked through and tender. NOTE: If using chopped potatoes, then be sure to add them in during this time as well.
Stir the sauce occasionally and spoon it unto the chicken breasts as they continue to cook.
Remove from heat once done.
To serve, enjoy the chicken with your favorite side (i.e. rice, mashed potatoes, pasta, veggies, etc.). Garnish with a bit of grated parmesan (for extra cheesy flavor), if desired.
Bon Appetit!

Notes

STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
VEGGIES: If you don't like or want to use broccoli or broccolini or to add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as kale, spinach, asparagus, tomatoes, collards, or asparagus.
DAIRY-FREE OPTION: To make this creamy pesto sauce dairy-free, simply swap the cream with full-fat coconut milk or coconut cream. And use your favorite dairy-free shredded cheese, parmesan, or nutritional yeast instead of regular parmesan.

Nutrition