Description
Creamy pesto chicken breast served with zucchini noodles.
Ingredients
Scale
- 2 chicken breasts (about 1 pound total)
- 1 cup basil pesto
- 1/2 cup heavy cream
- 2 medium zucchinis
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Parmesan cheese for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper.
- In a skillet, heat olive oil over medium heat. Sear the chicken for 3-4 minutes on each side until golden brown.
- Transfer the chicken to a baking dish and bake for 20-25 minutes until cooked through.
- While the chicken bakes, spiralize the zucchinis into noodles.
- In the same skillet, add heavy cream and pesto. Stir to combine and heat gently.
- Add zucchini noodles to the skillet and sauté for 2-3 minutes until tender.
- Slice the baked chicken and serve over the zucchini noodles, drizzled with creamy pesto sauce.
- Garnish with Parmesan cheese before serving.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Substitute chicken with shrimp or tofu for variations.
- Try adding cherry tomatoes for color and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 150mg
Keywords: creamy pesto chicken breast, zucchini noodles, Italian cuisine, main dish