Pesto Chicken
Ingredients
- 2 pieces chicken breast skinless
- Pinch of salt and black pepper
- 1/2 tsp smoked paprika
- 1 tbsp olive oil
- 1 clove garlic minced
- 1/4 cup cherry tomatoes halved
- 1/4 cup heavy cream
- 1 tbsp basil pesto
- Handful of fresh basil leaves
Instructions
- Cut the chicken breast into two thinner pieces and season with a pinch of salt, black pepper, and smoked paprika on both sides.
- Heat a large skillet over medium-high heat and add the olive oil. Once the olive oil is hot, add the seasoned chicken and cook on each side for about 3 minutes until golden brown and cooked through. Remove the chicken.
- Turn the heat down to medium-high, and add the minced garlic and the halved cherry tomatoes. Sauté for 2 minutes until the tomatoes start to soften.
- Add the heavy cream and the basil pesto to the tomatoes and stir until combined. Bring the sauce to a boil, then lower the heat and add the chicken back into the skillet. Simmer the chicken for 2-3 minutes to coat with the sauce.
- Season the sauce with salt and pepper, then place the chicken breast on plates. Cover with the sauce and garnish with fresh basil leaves. Enjoy!
Nutrition
Calories: 72kcalCarbohydrates: 2gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 17mgSodium: 72mgPotassium: 46mgFiber: 0.3gSugar: 1gVitamin A: 471IUVitamin C: 2mgCalcium: 20mgIron: 0.2mg
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