Ingredients
Chicken & Seasoning
- 4 chicken breasts
- Kosher salt (to taste)
- Cracked black pepper (to taste)
Sauce Ingredients
- 1 ½ tbsp olive oil
- 4 garlic cloves, peeled and thinly sliced
- 2 cups grape tomatoes, halved
- 1 cup creme fraiche (can substitute sour cream or Greek yogurt)
- ½ cup pesto
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) in preparation for baking the chicken after searing.
- Season and Brown Chicken: Season the chicken breasts generously with kosher salt and cracked black pepper. Heat the olive oil in a skillet over medium-high heat. In batches, brown the chicken breasts on each side to develop color and flavor, then remove them from the pan and set aside.
- Sauté Garlic and Combine Sauce: In the same skillet, add the sliced garlic and cook for about 1 minute until soft and aromatic. Stir in the halved grape tomatoes, then add the pesto and creme fraiche. Mix everything well and remove the pan from heat.
- Assemble and Bake: Return the browned chicken breasts to the skillet, spooning the creamy pesto sauce over each piece evenly. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
- Season and Serve: Before serving, taste the sauce and adjust the seasoning with additional salt if needed, depending on the saltiness of your pesto. Serve the creamy pesto chicken hot, ideally over cooked pasta or your preferred side dish.
Notes
- Creme fraiche can be substituted with sour cream or full-fat Greek yogurt for a similar creamy texture.
- Ensure not to overcrowd the pan when browning chicken to achieve a nice sear.
- Adjust salt to taste considering different pesto brands vary in saltiness.
- Check chicken internal temperature with a meat thermometer to ensure safe doneness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
