Ingredients
Equipment
Method
Prepare Your Ingredients
- Start by chopping the sun-dried tomatoes into small pieces and mincing the garlic cloves. Grate your Parmesan cheese fresh if possible. Season the chicken breasts on both sides with salt and pepper.
Sear the Chicken
- Heat the olive oil in your skillet over medium-high heat. Once it shimmers, carefully add the chicken breasts. Cook for about 5-6 minutes on each side or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove the chicken from the pan and set aside on a plate.
Build the Sauce
- In the same pan, reduce heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant—don’t let it burn. Then add the chopped sun-dried tomatoes, stirring to combine. Pour in the heavy cream and bring it to a gentle simmer.
Add Pesto and Parmesan
- Stir in the pesto sauce and grated Parmesan cheese. Keep stirring until the cheese melts and the sauce thickens slightly. Taste and adjust seasoning with salt and pepper if needed.
Combine and Serve
- Return the chicken breasts to the pan, spooning the creamy sauce over each piece. Allow everything to warm together for 2-3 minutes so the flavors meld. Garnish with fresh basil leaves before serving. This dish pairs wonderfully with pasta, rice, or steamed vegetables.
Notes
- Use a meat thermometer to avoid overcooking chicken and keep it juicy.
- Simmer sauce longer if too thin or add extra Parmesan to thicken.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently to maintain creaminess.
- For dairy-free option, substitute heavy cream and Parmesan with plant-based alternatives.
- Swap pine nuts in pesto for pumpkin or sunflower seeds to make it nut-free.