A rich, creamy, and flavorful one-pan chicken dish made with pesto, garlic, and vibrant veggies—ready in just 30 minutes!
- 3-4 boneless, skinless chicken breasts
- ¼ tsp red pepper flakes
- ½ tsp Italian seasoning
- ½ red onion, diced
- 3 garlic cloves, minced
- ½ cup sun-dried tomatoes, drained and chopped (reserve the oil for cooking)
- 3 bell peppers (1 red, ½ yellow, ½ green), sliced
- ½ cup basil pesto
- ½ cup heavy whipping cream
- ½ cup chicken stock
- Salt and freshly ground black pepper, to taste
- Chopped fresh basil, for garnish
- Grated Parmesan, for garnish
Cook the Chicken
Heat 1 tablespoon of the reserved tomato oil in a large skillet over medium heat.
Add the red pepper flakes and Italian seasoning, then place the chicken breasts in the skillet.
Cook for 4-5 minutes per side until golden brown and fully cooked. If browning too quickly, lower the heat.
Remove the chicken from the skillet and set aside.
Prepare the Sauce
In a small bowl, whisk together the basil pesto, heavy cream, and chicken stock until well combined.
Sauté the Vegetables
In the same skillet, add the diced onion, minced garlic, and chopped sun-dried tomatoes. If needed, add a bit more of the reserved oil.
Sauté over medium-high heat for about 1 minute until fragrant.
Add the sliced bell peppers and cook until slightly tender but still crisp.
Combine Everything
Pour the prepared pesto sauce into the skillet and bring to a simmer.
Slice the cooked chicken into strips and return them to the skillet. Stir to coat the chicken in the sauce and let it warm through for 2-3 minutes.
Serve & Enjoy
Garnish with freshly chopped basil and grated Parmesan.
Serve immediately over pasta, rice, bulgur, zucchini noodles, or cauliflower rice.