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Creamy Pesto Chicken with Sun-Dried Tomatoes and Bell Peppers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 52 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Description

A flavorful and creamy pesto chicken dish featuring tender chicken strips cooked with bell peppers, sun-dried tomatoes, and a rich pesto cream sauce. Ready in just 30 minutes, this skillet recipe is perfect for a quick, comforting dinner with Italian-inspired flavors.

Ingredients

Scale

Chicken and Seasoning

  • 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)

Vegetables and Aromatics

  • ½ large white onion (finely chopped)
  • 4 cloves garlic (minced)
  • ½ cup sun-dried tomatoes (drained and chopped)
  • 2 bell peppers (cut into thin strips)

Sauce

  • ½ cup heavy cream
  • ½ cup chicken broth (low-sodium)
  • 3 tbsp pesto

Garnish

  • Fresh basil (chopped)
  • Parmesan (grated)

Instructions

  1. Heat the skillet: Place a skillet over medium-high heat and add 1 tablespoon of olive oil to warm up for cooking the chicken.
  2. Season the chicken: In a bowl, season the chicken strips evenly with Italian seasoning, paprika, garlic powder, salt, and black pepper to infuse flavor.
  3. Cook the chicken: Add the seasoned chicken to the hot skillet and cook for 7-8 minutes, turning occasionally, until the chicken is fully cooked and no longer pink inside. Remove chicken from skillet and set aside.
  4. Sauté onions and aromatics: Add the remaining tablespoon of olive oil to the same skillet, then add the finely chopped onion. Cook for 2 minutes until translucent, then stir in minced garlic and chopped sun-dried tomatoes. Cook for another 2 minutes to release their aroma.
  5. Add bell peppers: Toss in the thinly sliced bell peppers and continue cooking for 4-5 minutes until the peppers are tender but still maintain a slight crunch.
  6. Prepare the sauce mixture: In a small bowl, whisk together heavy cream, low-sodium chicken broth, and pesto until well combined.
  7. Simmer the sauce: Pour the cream mixture into the skillet with the vegetables and bring to a gentle simmer over medium heat. Let it cook for 3-4 minutes to thicken slightly.
  8. Return chicken to skillet: Add the cooked chicken strips back into the skillet. Stir to coat the chicken well and cook for an additional 2-3 minutes until the chicken is warmed through and the sauce thickens to a creamy consistency.
  9. Season and garnish: Taste and adjust seasoning with salt and black pepper as needed. Garnish with freshly chopped basil and grated Parmesan cheese before serving.

Notes

  • Use low-sodium chicken broth to control the salt content.
  • Sun-dried tomatoes add a concentrated tangy sweetness; ensure they are drained well to avoid excess oil.
  • For a lighter version, substitute heavy cream with half-and-half or coconut cream for a dairy-free option.
  • Serve with pasta, rice, or a side of steamed vegetables for a complete meal.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Find it online: https://yumrecipesfood.com/creamy-pesto-chicken-with-sun-dried-tomatoes-and-bell-peppers-recipe/