Skillet Creamy Pesto Chicken with Sun-Dried Tomatoes

Ingredients

• 4 boneless, skinless chicken breasts

• 1 tbsp olive oil (plus oil from sun-dried tomatoes if desired)

• Salt and black pepper, to taste

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• 3 garlic cloves, minced

• ½ cup sun-dried tomatoes, drained and sliced

• 1 cup heavy cream

• ½ cup chicken broth

• ½ cup basil pesto

• ¼ cup grated Parmesan

• Fresh basil for garnish

Instructions

1. Season chicken breasts with salt, pepper, garlic powder, and Italian seasoning.

2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.

3. In the same skillet, add a little oil from the sun-dried tomatoes if needed. Sauté garlic and sun-dried tomatoes for 1 minute.

4. Pour in heavy cream, chicken broth, pesto, and Parmesan. Stir and simmer 2–3 minutes until the sauce thickens.

5. Return the chicken to the skillet and spoon the creamy pesto sauce over it. Simmer 3–4 minutes to heat through.

6. Garnish with fresh basil and serve over pasta, rice, or mashed potatoes.