Succulent Chicken with Pesto Sauce: A Simple and Flavorful Recipe

Serving: Pair this dish with al dente pasta, roasted vegetables, or a crisp green salad for a complete meal.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or cream to the sauce if it thickens.
Variants:

Cheesy Delight: Sprinkle shredded mozzarella or provolone over the chicken and broil for a few minutes until melted and bubbly.
Grilled Chicken Option: Grill the chicken breasts instead of pan-searing for a smoky flavor.
Vegan Alternative: Substitute chicken with firm tofu or seitan and use a dairy-free pesto and cream alternative.
FAQ:

Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless thighs work wonderfully and add extra juiciness to the dish.

What’s the best pesto to use?
Store-bought works well, but a homemade pesto made with fresh basil, garlic, Parmesan, pine nuts, and olive oil will elevate the flavors.

Can I make this dish ahead of time?
You can prepare the pesto sauce and cook the chicken in advance. Combine and reheat just before serving for the best flavor and texture.