Description
Creamy skillet chicken with sun-dried tomatoes, basil, pesto and grated Parmesan.
Ingredients
Scale
- 2 tbsp olive oil (divided)
- 1 lb chicken breasts (skinless and boneless, cut into strips)
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 tsp garlic powder
- Salt (to taste)
- Black pepper (to taste)
- 1/2 large white onion (finely chopped)
- 4 cloves garlic (minced)
- 1/2 cup sun-dried tomatoes (drained and chopped)
- 2 bell peppers (cut into thin strips)
- 1/2 cup heavy cream
- 1/2 cup chicken broth (low-sodium)
- 3 tbsp pesto
- Fresh basil (chopped)
- Parmesan (grated)
Instructions
- Heat a skillet over medium-high heat and add 1 tbsp olive oil.
- Season the chicken with Italian seasoning, paprika, garlic powder, salt and black pepper.
- Add the chicken to the skillet and cook 7-8 minutes until cooked through; remove and set aside.
- Add the remaining olive oil to the skillet, then add the chopped onion and cook about 2 minutes until translucent; add the garlic and sun-dried tomatoes and cook about 2 minutes.
- Add the bell peppers and continue cooking 4-5 minutes until tender.
- In a small bowl, combine the heavy cream, chicken broth and pesto and mix well.
- Pour the cream mixture into the skillet and bring to a simmer, about 3-4 minutes.
- Return the chicken to the skillet and cook 2-3 minutes until heated through and the sauce has thickened.
- Adjust seasoning with salt and black pepper, then garnish with chopped basil and grated Parmesan before serving.
- Prep Time: 10 mins
- Cook Time: 22 mins