Creamy Pesto Parmesan Chicken Breast Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

sun-dried tomatoes

🥗Healthier: fresh cherry tomatoes

💰Cheaper: canned tomatoes

Fresh cherry tomatoes offer a lighter option, while canned tomatoes are more economical.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded mozzarella

Part-skim mozzarella reduces fat, while shredded mozzarella is often cheaper.

Heat 2 tablespoons of olive oil in a pan over medium to medium-high heat (6 to 7 on a scale of 1 to 10).

Add 2 chicken breasts to the pan and season with salt and pepper.

Cook the chicken for about 4 to 5 minutes until browned.

Deglaze the pan with 1/2 cup of white wine and add 1 cup of heavy cream, ensuring the liquid comes halfway up the chicken breasts.

Season the sauce with additional salt and pepper.

Spread homemade pesto on top of each chicken breast without letting it fall into the sauce.

Generously sprinkle shredded Parmesan cheese on top of the chicken breasts.

Cover the pan and transfer it to a preheated oven at 350°F for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F.

Remove the chicken from the oven and let it rest for about 15 minutes before slicing.

Reduce the leftover sauce in the pan and add fingerling potatoes, cooking them in the sauce.

Finish the potatoes with 1 tablespoon of flour and mix, then return to heat for 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens