Print

Pesto Chicken with Peppers Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 84 reviews

This Pesto Chicken with Peppers recipe features tender chicken fillets cooked in a creamy pesto sauce with sautéed bell peppers and aromatic herbs, creating a flavorful and hearty meal perfect for weeknights or special occasions.

Ingredients

Chicken

  • 4 chicken fillets – small, or 2 large sliced lengthwise horizontally
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp sweet paprika

Creamy Pesto Sauce & Vegetables

  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 small yellow onion – finely chopped
  • 4 garlic cloves – minced
  • 2 red bell peppers – cut into thin slices
  • ½ tsp salt
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • ¼ tsp crushed red pepper flakes (plus more for serving)
  • ¾ cup low sodium chicken broth
  • ¼ cup green pesto
  • ¾ cup cream (20% fat)
  • Fresh basil leaves – for serving

Instructions

  1. Prep Ingredients: Mince the garlic cloves and finely chop the yellow onion. Cut the red bell peppers in half, remove veins and seeds, then slice them thinly.
  2. Cook Chicken: Heat the olive oil and unsalted butter in a large heavy-bottomed skillet over medium heat. Season the chicken with garlic powder, salt, black pepper, and sweet paprika. Add the chicken fillets to the skillet and cook for about 5 minutes on each side, or until fully cooked and browned. Remove the chicken from the skillet and place on a clean plate, covering it with foil to keep warm.
  3. Sauté Vegetables: In the same skillet, add the chopped onion and minced garlic and cook for 2 minutes until fragrant. Add the sliced red bell peppers and cook for 5 minutes, stirring occasionally.
  4. Season and Simmer: Stir in salt, black pepper, dried thyme, dried sage, and crushed red pepper flakes. Cook for an additional 1 minute. Pour in the low sodium chicken broth, scraping the bottom of the skillet with a wooden spoon to dissolve any browned bits. Let it simmer for 5 minutes.
  5. Make Creamy Pesto Sauce: Stir in the green pesto and add the cream to the skillet. Return the chicken along with any juices released back to the skillet. Simmer gently over low heat for 3-5 minutes until the chicken is fully cooked through and the sauce thickens slightly.
  6. Serve: Garnish with fresh basil leaves, sprinkle extra crushed red pepper flakes and freshly ground black pepper on top, then serve warm and enjoy your flavorful and creamy pesto chicken with peppers.

Notes

  • Adjust the crushed red pepper flakes based on your heat preference.
  • Use chicken breasts or thighs as per your preference; cooking time might vary slightly.
  • Low sodium chicken broth helps control the salt level, but taste and adjust seasoning as needed.
  • For a lighter version, consider using low-fat cream or a cream alternative.
  • Serve with pasta, rice, or crusty bread to complete the meal.

Find it online: https://deliciousyum.com/pesto-chicken-with-peppers-recipe/