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Creamy Red Pesto Chicken

Creamy Red Pesto Chicken: A Comforting One-Skillet Delight

Creamy Red Pesto Chicken is a quick and tasty one-skillet meal that takes just 30 minutes to prepare.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 fillets Chicken Can substitute with skin-on thighs for more flavor.
For the Sauce
  • 1 cup Cherry tomatoes Can swap with diced regular tomatoes if needed.
  • 2 tablespoons Unsalted butter Replace with olive oil for a dairy-free option.
  • 2 tablespoons Oil from sun-dried tomatoes Extra virgin olive oil works well as an alternative.
  • 2 cloves Garlic Use garlic powder (1 tsp) as a substitute.
  • 1 medium Onion Shallots can be used in place of onion.
  • to taste Salt Adjust according to your taste preference.
  • to taste Black pepper White pepper can be used instead for a milder flavor.
  • 1 teaspoon Sweet paprika Smoked paprika adds a delicious smoky touch.
  • 1/4 teaspoon Red pepper flakes Adjust or omit based on your spice preference.
  • 2 tablespoons Tomato paste Marinara can be used for a different flavor profile.
  • 1/2 cup Cream (20% fat) or Half-and-half Coconut cream is a great dairy-free substitute.
  • 1/2 cup Chicken broth Vegetable broth is perfect for a vegetarian twist.
  • 1/4 cup Basil leaves Parsley can be a fresh substitute.
  • 1/4 cup Grated Parmesan Optional for serving; nutritional yeast can offer a dairy-free alternative.
For the Topping
  • 2 tablespoons Toasted sunflower seeds or pine nuts Chia seeds are a nut-free choice.

Equipment

  • non-stick skillet
  • food processor

Method
 

Step-by-Step Instructions for Creamy Red Pesto Chicken
  1. In a food processor, blend the red pesto ingredients together until fully incorporated while maintaining a slightly chunky texture. Set aside.
  2. Season the chicken fillets with salt, pepper, and sweet paprika. Heat a non-stick skillet over medium heat with unsalted butter and the oil from the sun-dried tomatoes. Add the chicken and cook for about 5-8 minutes per side until golden brown. Remove the chicken and cover to keep warm.
  3. In the same skillet, reduce heat to low and add the chopped onion and minced garlic. Sauté for approximately 2 minutes until the onion is translucent.
  4. Add the cherry tomatoes to the skillet, cooking until they burst and release their juices, approximately 2 minutes.
  5. Stir in the tomato paste and season with salt, black pepper, and red pepper flakes. Gradually pour in the chicken broth, bringing it to a gentle boil, then reduce heat and mix in the creamy element and the prepared red pesto.
  6. Return the cooked chicken to the skillet, spooning sauce over each piece. Allow it to simmer for an additional 5 minutes.
  7. Stir in the fresh basil leaves. Top your creamy red pesto chicken with toasted sunflower seeds or pine nuts, sprinkle with grated Parmesan if desired, and serve immediately.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 20gProtein: 30gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 800IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Ensure the chicken reaches an internal temperature of 165°F (75°C) for safety and best texture. Marinate chicken in sun-dried tomato oil for deeper flavor, if desired.

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