Creamy Pesto Parmesan Chicken

Pesto, I find, is either a love or hate food. I am on the love side. BUT...a little bit goes a long way for me. Sometimes recipes call for too much pesto for me. I just adjust.

This was a pretty basic and simple recipe. Good in all areas. It's a quick 30 minutes to make this and you will not be disappointed. 

I put it over pasta and was happy that I made that decision. 

Creamy Pesto Parmesan Chicken

Recipe from Crème De La Crumb

Serves 4

• 4 boneless skinless chicken breasts - pounded to even thickness
• ½ cup sliced mushrooms
• 1 teaspoon minced garlic
• ⅓ cup basil pesto
• ⅓ cup chicken broth
• ⅓ cup heavy cream
• ¼ cup shaved or grated parmesan cheese - plus more for topping
• salt and pepper to taste
• fresh basil - for topping (optional)

Grease a large skillet and cook chicken over medium heat 5-8 minutes on each side until browned on the outside and cooked through. Transfer to a plate and cover to keep warm.

Add garlic and mushrooms to pan and sauté over medium heat until garlic fragrant and mushrooms are tender, about 3-4 minutes.

Add pesto to pan and sauté 1-2 minutes. Add chicken broth and stir to combine with pesto. Add cream and continue to stir over medium heat until sauce is smooth. Add parmesan cheese and stir until melted and combined with sauce. Taste and add salt and pepper if needed, to taste.

Return chicken to pan and toss in the sauce to coat. Sprinkle additional parmesan cheese over the chicken and garnish with fresh basil and serve.