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Nutrition unverified

Creamy Garlic Pesto Chicken

Creamy Garlic Pesto Chicken, adapted from Christina Cherrier.

Adapted from Christina Cherrier. Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.

Appliances needed
StovetopPans
15 min prep time (publisher) 4 servings 35 min total time
Illustration of chicken with bell peppers and sun-dried tomatoes in creamy basil pesto sauce.
AI-generated illustration; appearance and portions are approximate.

Before cooking

  • Chicken range 3–4 uses three breasts, with no weights.
  • The publisher lists three bell peppers, but its color breakdown of 1 red + 1/2 yellow + 1/2 green totals two. This adaptation uses the stated three-pepper total; the intended color quantities remain uncertain.
  • Method uses one tablespoon tomato oil plus extra as needed but no standalone oil ingredient. Reserve drained oil from listed tomatoes; no measured oil amount is given.
  • Pesto allergens depend on label: milk/tree nuts are conservative flags for typical basil pesto.
  • The publisher does not give a numerical chicken doneness temperature.
  • The publisher gives a 3–4 range for Chicken breasts; this adaptation uses the lower value when scaling.
  • The publisher gives no measured amount for: Salt and fresh cracked pepper.
  • The publisher gives no measured amount for: Chopped fresh basil, for garnish.
  • The publisher gives no measured amount for: Parmesan, for garnish.
  • Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
  • Adapted from Christina Cherrier. This adaptation has not been kitchen-tested.
  • The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total.
  • Safe doneness checks are added to the publisher method; timers alone do not establish doneness.

Cooking flow

Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.

Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
Cook chicken with tomato oil/herbs/flakes over medium 4–5 min per sideSimmer pesto sauce with vegetables; return sliced chicken 2–3 min; garnish
Cook onion/garlic/tomatoes about 1 min; add peppers until crisp-tender
Whisk pesto, cream and chicken stock
Learn more about Tabular Recipe Notation

Method

  1. Step 1. Reserve drained tomato oil. Heat some of it with Italian herbs and chili flakes in a nonstick skillet. Cook chicken over medium heat 4–5 minutes per side until cooked through; reduce heat if it browns too fast, then set aside.
  2. Step 2. Whisk pesto, cream and stock together.
  3. Step 3. Cook onion, garlic and tomatoes in the skillet over medium-high for about 1 minute; use a little more reserved tomato oil if needed. Add bell peppers and cook until slightly softened but still crisp.
  4. Step 4. Add pesto sauce and simmer. Slice chicken into strips, return to the pan and warm 2–3 minutes. Finish with basil and Parmesan garnish.

Nutrition per serving

Calories
Not provided
Protein
Not provided
Total carbs
Not provided
Fiber
Not provided
Net carbs
Not provided
Vitamins & minerals

Creamy Garlic Pesto Chicken

Nutrition unverified · 4 servings · US measures · 15 min publisher preparation per four-serving batch

Total time: 35 min

Creamy Garlic Pesto Chicken, adapted from Christina Cherrier.

Follow the cooking flow and check each component at the stated endpoint.

The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.

Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.

These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.

Cooking flow

Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.

Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
Cook chicken with tomato oil/herbs/flakes over medium 4–5 min per sideSimmer pesto sauce with vegetables; return sliced chicken 2–3 min; garnish
Cook onion/garlic/tomatoes about 1 min; add peppers until crisp-tender
Whisk pesto, cream and chicken stock
Learn more about Tabular Recipe Notation

Ingredients

  • 3 count Chicken breastsboneless, skinless · Source quantity range 3–4; lower value selected for scaling.
  • ¼ tsp Red pepper flakes
  • ½ tsp Italian seasoning
  • ½ count Red onion
  • 3 clove Garlicminced
  • ½ cup Sun-dried tomatoesdrained of most oil, chopped · keep the drained oil for cooking
  • 3 count Bell pepperscut into strips · Source says 3 bell peppers but color breakdown (1 red, 1/2 yellow, 1/2 green) totals 2; three-count retained pending editorial choice.
  • ½ cup Basil pesto
  • ½ cup Heavy whipping cream
  • ½ cup Chicken stock
  • Not specified Salt and fresh cracked pepperSource gives no numeric quantity; use to taste/as garnish as written.
  • Not specified Chopped fresh basilfor garnish · Source gives no numeric quantity; use to taste/as garnish as written.
  • Not specified Parmesanfor garnish · Source gives no numeric quantity; use to taste/as garnish as written.

Before you start

  • Stovetop
  • Pans

Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.

Cook

  1. Step 1

    Reserve drained tomato oil. Heat some of it with Italian herbs and chili flakes in a nonstick skillet. Cook chicken over medium heat 4–5 minutes per side until cooked through; reduce heat if it browns too fast, then set aside.

  2. Step 2

    Whisk pesto, cream and stock together.

  3. Step 3

    Cook onion, garlic and tomatoes in the skillet over medium-high for about 1 minute; use a little more reserved tomato oil if needed. Add bell peppers and cook until slightly softened but still crisp.

  4. Step 4

    Add pesto sauce and simmer. Slice chicken into strips, return to the pan and warm 2–3 minutes. Finish with basil and Parmesan garnish.

Where your attention goes

Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.

Why this works

Nutrition per serving

Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided

Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.

Listed allergens: milk, tree-nuts. Check purchased labels and cross-contact.

First-cook checks

  • Chicken range 3–4 uses three breasts, with no weights.
  • The publisher lists three bell peppers, but its color breakdown of 1 red + 1/2 yellow + 1/2 green totals two. This adaptation uses the stated three-pepper total; the intended color quantities remain uncertain.
  • Method uses one tablespoon tomato oil plus extra as needed but no standalone oil ingredient. Reserve drained oil from listed tomatoes; no measured oil amount is given.
  • Pesto allergens depend on label: milk/tree nuts are conservative flags for typical basil pesto.
  • The publisher does not give a numerical chicken doneness temperature.
  • The publisher gives a 3–4 range for Chicken breasts; this adaptation uses the lower value when scaling.
  • The publisher gives no measured amount for: Salt and fresh cracked pepper.
  • The publisher gives no measured amount for: Chopped fresh basil, for garnish.
  • The publisher gives no measured amount for: Parmesan, for garnish.
  • Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
  • Adapted from Christina Cherrier. This adaptation has not been kitchen-tested.
  • The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total.
  • Safe doneness checks are added to the publisher method; timers alone do not establish doneness.

Leftovers

Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.

Sources

These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.