Creamy Pesto Marry Me Chicken (Printable)

Juicy chicken breasts simmered in a creamy basil pesto and sun-dried tomato sauce with Parmesan cheese.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste

→ For Searing

03 - 2 tablespoons olive oil
04 - 1 tablespoon unsalted butter

→ Vegetables & Aromatics

05 - 3 cloves garlic, minced
06 - 3.5 ounces oil-packed sun-dried tomatoes, drained and sliced

→ Sauce

07 - 1/2 cup chicken broth
08 - 3/4 cup heavy cream
09 - 1/3 cup basil pesto, store-bought or homemade
10 - 1/2 cup grated Parmesan cheese

→ Finish

11 - Fresh basil leaves, for garnish
12 - Extra grated Parmesan, for serving (optional)

# Steps:

01 - Pat chicken breasts dry with paper towels. Season generously on both sides with salt and freshly ground black pepper.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken breasts for 5 to 6 minutes per side until golden and nearly cooked through. Remove and set aside on a plate.
03 - Reduce heat to medium. Add minced garlic to the pan and sauté for 30 seconds until fragrant. Stir in sliced sun-dried tomatoes and cook for 1 minute.
04 - Pour in chicken broth, scraping the bottom of the pan to deglaze. Add heavy cream, basil pesto, and grated Parmesan cheese. Stir well and simmer for 2 to 3 minutes until slightly thickened.
05 - Return chicken breasts along with any accumulated juices to the skillet. Spoon sauce over the chicken. Cover and simmer for 7 to 8 minutes, or until chicken is fully cooked through (internal temperature reaches 165°F).
06 - Garnish with fresh basil leaves and extra grated Parmesan if desired. Serve hot alongside pasta, rice, or crusty bread.

# Expert Advice:

01 -
  • The sauce tastes like something from a restaurant but comes together in one pan with zero fancy technique.
  • Pesto stirred into cream creates this unreal green gold color that makes people think you cooked all afternoon.
  • Sun dried tomatoes add a tangy sweetness that balances the richness perfectly.
02 -
  • Do not skip patting the chicken dry because wet chicken steams instead of searing and you lose that gorgeous crust.
  • Keep the heat at medium when simmering the sauce or the cream can break and look grainy instead of silky.
03 -
  • Let the chicken rest for a few minutes after searing so the juices redistribute instead of running out when you cut into it.
  • Taste the sauce before returning the chicken and adjust salt because Parmesan and pesto vary widely in saltiness.

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