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Creamy Pesto Chicken and Broccoli

Creamy pesto chicken with broccoli dish ready to serve
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Creamy Pesto Chicken and Broccoli is a quick, flavorful one-pan meal featuring tender chicken and broccoli florets smothered in a rich, creamy pesto sauce. Perfect for a weeknight dinner that feels indulgent yet is easy to make.

Ingredients

Scale

1.5 lbs Boneless, Skinless Chicken Breasts

1 tablespoon Olive Oil

1 medium Yellow Onion, chopped

3 cloves Garlic, minced

4 cups Broccoli Florets

1 cup Heavy Cream

1/2 cup Chicken Broth

3/4 cup Grated Parmesan Cheese

1/2 cup Basil Pesto

1/2 teaspoon Salt (or to taste)

1/4 teaspoon Black Pepper (or to taste)

Optional: 1/4 cup Sun-Dried Tomatoes, chopped

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
  2. In the same skillet, add broccoli florets and a splash of water. Cover and steam for 3-4 minutes until tender-crisp. Uncover and cook until water evaporates.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Reduce heat to low. Pour in heavy cream and pesto, stirring to combine.
  5. Return chicken to the skillet. Stir in Parmesan cheese and simmer for 2-3 minutes until the sauce thickens.
  6. Season with salt, pepper, and red pepper flakes if desired. Serve immediately.

Notes

  • For a lighter version, substitute half-and-half or whole milk for heavy cream.
  • Serve over pasta, rice, or with crusty bread to soak up the sauce.
  • Add cherry tomatoes or spinach for extra color and nutrition.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://us.recipesfood.org/creamy-pesto-chicken-and-broccoli/

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