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Creamy Parmesan Pesto Chicken Skillet
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Brief Description
Chicken marinated in Pesto Rub, then cooked and served in a parmesan pesto sauce.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: Italian
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Prep Time: 15 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: vastrother@aol.com
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Posted On: Feb 23, 2017
Number of Servings:
Ingredients:
- 2 - large boneless skinless chicken breasts sliced horizontally to create 4 thin fillets
- - olive oil for cooking
- 3 tablespoons - pesto
- 1 tablespoons - olive oil
- 2 tablespoons - finely grated Parmesan cheese
- 1 tablespoons - Dijon mustard
- 1 teaspoons - honey
- 1/2 teaspoons - salt
- 1/4 teaspoons - pepper
- 1 tablespoons - olive oil
- 1 tablespoons - butter
- 8 ounces - cremini (baby bella) mushrooms thinly sliced
- 1 - shallot chopped
- 1/2 teaspoons - dried oregano
- 1/4 teaspoons - dried thyme
- 1/4 teaspoons - red pepper flakes or to taste
- 1 tablespoons - flour
- 6 cloves - garlic minced
- 2 cups - low-sodium chicken broth divided
- 1 tablespoons - cornstarch
- 1/4 cups - half and half OR heavy cream or more to taste
- 1/4 cups - pesto
- 1 teaspoons - chicken bouillon optional
- 1 pounds - asparagus ends trimmed, cut into 1-inch pieces
- 1 cups - frozen petite peas thawed
- 1/3 cups - freshly grated Parmesan
- - salt and pepper to taste
- - freshly grated Parmesan cheese
Directions:
CHICKEN:
In a small bowl, whisk together all of the pesto chicken rub ingredients. Rub mixture all over chicken and let sit at room temperature while you prep your veggies (up to 30 minutes) or refrigerate up to 8 hours then bring to room temperature before cooking.
When ready to cook, heat 1 tablespoon oil in a large skillet over medium-high heat. Once very hot, add chicken and cook 2-3 minutes or until golden, flip, cover and reduce heat to medium. Continue to cook 4-7 minutes longer (depending on thickness of chicken pieces) or until chicken is cooked through. Transfer to a plate and tent with foil.
SAUCE:
Reduce heat to medium and melt 1 tablespoon butter in 1 tablespoon olive oil (do not wipe out skillet). Add mushrooms and cook, stirring often, for 4 minutes; then add shallots, oregano, thyme and red pepper flakes. Cook 3 more minutes, stirring often. Sprinkle in the flour and garlic and cook 1 minute, stirring often (it will be thick).
Turn heat to low. Slowly stir in half of the chicken broth. Whisk remaining half of broth with 1 tablespoon cornstarch and gradually add to skillet followed by cream / half and half. Bring to a simmer for 1 minute or until slightly thickened.
Add 1/4 cup pesto, chicken bouillon (optional), and asparagus and simmer for 2 minutes or until asparagus is crisp tender and sauce has thickened.
If sauce becomes too thick, add chicken broth or cream to thin.
Stir in peas followed by Parmesan until melted. Add chicken back to skillet. Season with additional salt and pepper to taste.
Serve over noodles, potatoes or rice and garnish with freshly grated Parmesan cheese.
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