Description
This Creamy Red Pesto Chicken recipe features tender chicken fillets cooked in a rich and flavorful sauce made from sun-dried tomatoes, cherry tomatoes, garlic, and aromatic spices. The sauce is enriched with cream and chicken broth, and combined with a homemade red pesto made of sunflower seeds, sun-dried tomatoes, and Parmesan cheese. Served topped with extra basil leaves, toasted sunflower seeds, and optional grated Parmesan, this dish strikes a perfect balance of creamy, tangy, and subtly spicy flavors making for a comforting yet elegant dinner.
Ingredients
Scale
Chicken and Sauce
- 2 chicken fillets
- 9 ounces cherry tomatoes
- 2 tbsp unsalted butter
- 2 tbsp oil from sun-dried tomatoes
- 4 garlic cloves – minced
- 1 onion – finely chopped
- Salt – to taste
- Black pepper – to taste
- ½ tsp sweet paprika
- 1 tsp red pepper flakes (adjust to taste)
- 2 tbsp tomato paste
- ½ cup cream (20% fat) or half-and-half
- ½ cup chicken broth
- 20 basil leaves
- Grated Parmesan (for serving, optional)
- Toasted sunflower seeds (for serving)
Red Pesto
- 1.5 ounces toasted sunflower seeds or toasted pine nuts
- 10 sun-dried tomatoes
- 3 tbsp oil from sun-dried tomatoes
- 1 tsp dried basil
- 1 ounce grated Parmesan
- 1 tbsp tomato paste
Instructions
- Prepare the Red Pesto: In a food processor or blender, combine toasted sunflower seeds, sun-dried tomatoes, oil from sun-dried tomatoes, dried basil, grated Parmesan, and tomato paste. Blend until you achieve a smooth and uniform pesto. Set aside.
- Cook the Chicken Fillets: Heat butter and oil from sun-dried tomatoes in a skillet over medium heat. Season the chicken fillets with salt and black pepper. Add chicken to the skillet and cook for about 5-6 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
- Sauté Aromatics and Cherry Tomatoes: In the same skillet, add minced garlic and chopped onion. Sauté until onion becomes translucent and fragrant. Add cherry tomatoes, sweet paprika, and red pepper flakes, cooking for about 5 minutes until tomatoes soften and release their juices.
- Add Tomato Paste and Liquids: Stir in tomato paste, then slowly add chicken broth and cream. Bring the sauce to a gentle simmer, stirring occasionally until it thickens slightly.
- Combine with Red Pesto and Chicken: Add the prepared red pesto to the skillet and stir well to incorporate it into the sauce. Return the cooked chicken fillets into the sauce and simmer together for 3-4 minutes to meld the flavors, ensuring chicken is heated through.
- Finish and Serve: Remove from heat and stir in fresh basil leaves. Serve the chicken topped with additional grated Parmesan and toasted sunflower seeds for crunchy texture. Pair with your favorite side such as pasta, rice, or crusty bread to soak up the creamy sauce.
Notes
- You can substitute half-and-half for cream for a lighter sauce.
- Adjust red pepper flakes to control the spice level.
- To toast sunflower seeds, dry roast them in a pan over medium heat until golden and fragrant.
- Homemade red pesto elevates the flavor but store-bought can be used in a pinch.
- Serve immediately for best texture and flavor.
Keywords: Creamy chicken, red pesto, sun-dried tomatoes, cherry tomatoes, Italian chicken recipe, creamy sauce, stovetop chicken