You are just a handful of ingredients away from this dreamy one pan dinner. In this dish, pesto is used to coat the chicken before searing, and then stirred into the sauce at the end of cooking to give it another layer of pesto-y flavor. Since pesto is the star of the show here, use one you really love, whether it is a homemade or store bought. We love to use our roasted broccoli pesto, but this works well with any pesto variety.
Prep time
Cook time
Total time
Serves: 6
Ingredients
- 2 pounds chicken breast cutlets
- Salt and freshly ground black pepper
- 1 cup all purpose flour
- ⅔ cup plus 2 tablespoons pesto, divided
- 2 tablespoons olive oil
- 2 cups chicken broth
- 1½ to 2 pounds yukon potatoes, chopped into about 1 inch pieces
- ⅔ cup heavy cream
Instructions
- Season chicken cutlets with salt and pepper. Add flour and ⅔ cup pesto (reserving the 2 tablespoons pesto for later) onto separate plates to dredge chicken in. Dredge chicken in flour, then dip in pesto to coat. Discard any excess flour or pesto.
- Heat olive oil in a large skillet over medium to medium-high heat. Add chicken, and cook, about 4-5 minutes per side, until lightly golden browned on the outside and cooked through (you may need to do this in batches depending on your skillet size). Once chicken is cooked, remove from pan and cover with foil to keep warm.
- Keeping the same pan over medium heat, pour about ½ cup chicken broth into pan, stirring to deglaze the bottom. Add remainder of chicken broth, then add in potatoes. Bring to a simmer. Cover pan and cook until potatoes are nearly tender, about 8-10 minutes. Pour in heavy cream, stirring to combine. Lower heat to a gentle simmer. Stir in 2 tablespoons of pesto. Return chicken to the pan. Cook until sauce is thickened up a bit, potatoes are cooked through, and chicken is warm, about 2-3 more minutes. Remove from heat and serve.
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