Description
This creamy garlic chicken is a delightful dish featuring tender chicken breasts cooked in a savory cream sauce with garlic, Dijon mustard, and basil pesto.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast (2 small breasts)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon unsalted butter
- 2 teaspoons minced garlic
- 3/4 cup reduced-sodium chicken broth
- 3/4 cup heavy cream
- 1/4 cup finely grated Parmesan cheese
- 1/3 cup basil pesto
- 1–1/2 teaspoons Dijon-style mustard
- 1 tablespoon lemon juice
- 3/4 cup fresh basil leaves (optional)
- Crusty buttered bread (optional, for serving)
Instructions
- Cut each chicken breast in half horizontally to form two thin pieces. Pound lightly, if needed, to ensure even thickness. Season both sides with salt and pepper.
- Heat oil in a large skillet over high heat. Once hot, add chicken in a single layer. Cook for 4–6 minutes total, flipping once halfway through. Add the butter to the pan when you flip the chicken. Cook until golden and cooked through, then transfer to a plate and cover with foil.
- In the same pan, add garlic. Sauté for 15 seconds, just until fragrant. Don’t let it burn. Add chicken broth and bring to a simmer, scraping up browned bits from the pan. Let simmer for 1 minute until slightly reduced.
- Whisk in the cream, Parmesan, pesto, Dijon mustard, and lemon juice. Bring to a gentle simmer. Reduce heat to medium and cook for 2–3 minutes, stirring often, until thickened and smooth.
- Taste and adjust salt and pepper if needed. Stir in fresh basil (if using), then return chicken and any juices to the pan. Spoon sauce over the top and let simmer for 1 more minute. Add a sprinkle of Parmesan on top, if desired.
- Serve immediately with crusty buttered bread on the side for dipping.
Notes
- For the Parmesan cheese, grate using a microplane for the best texture.
- Using reduced-sodium chicken broth helps control the saltiness of the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 2g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg