Creamy Pesto Chicken
Ingredients
2 chicken breasts
1 small onion, sliced
2 garlic cloves, smashed
1 cup cherry tomatoes
1/2 cup whole milk or half & half
1/2 mascarpone or cream cheese
1/4 cup basil pesto
squeeze of lemon juice
fresh basil for garnish
2-3 tbsp evoo
salt + pepper
Method
If chicken breasts are too thick, cover in plastic wrap or a large plastic bag and pound with a meat mallet until desired thickness. Season on both sides with salt + pepper. Set aside at least 30 min before cooking.
Heat skillet over med-hi heat, add evoo and cook chicken breasts until lightly browned, about 5-7 min per side. Transfer to a plate and cover with foil to keep warm. Do not wipe out the pan.
Adjust heat to medium and add a bit more evoo to the skillet. Add onion and cook until slightly softened, 3-5 min. Add cherry tomatoes and cook until blistered, about 5 min. Season with salt.
Add milk and mascarpone to the skillet, stirring until the mascarpone is incorporated. While the skillet comes to a simmer, pop tomatoes with a fork to release some of the juices. Add pesto and stir. Simmer for 3-4 min.
Return chicken to the skillet, top with a bit of the mixture, fresh basil, and lemon juice. Enjoy!
