Creamy Pesto Parmesan Chicken

• Gluten free

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 1 Basil, fresh
  • 1 tsp Garlic
  • 1/2 cup Mushrooms

• Canned Goods

  • 1/3 cup Chicken broth

• Condiments

  • 1/3 cup Basil pesto

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1/3 cup Heavy cream
  • 1/4 cup Parmesan cheese

Found on lecremedelacrumb.com

Description

Ingredients

• 4 boneless skinless chicken breasts, pounded to even thickness OR 4-6 chicken thighs
• ½ cup sliced mushrooms
• 1 teaspoon minced garlic
• ⅓ cup basil pesto (click HERE for my favorite easy 5-minute basil pesto!)
• ⅓ cup chicken broth
• ⅓ cup heavy cream
• ¼ cup shaved or grated parmesan cheese, plus more for topping
• salt and pepper to taste
• fresh basil, for topping (optional)

Directions

• Grease a large skillet and cook chicken over medium heat 5-8 minutes on each side until browned on the outside and cooked through. Transfer to a plate and cover to keep warm.
• Add garlic and mushrooms to pan and saute over medium heat til garlic fragrant and mushrooms are tender, about 3-4 minutes.
• Add pesto to pan and saute1-2 minutes. Add chicken broth and stir to combine with pesto. Add cream and continue to stir over medium heat until sauce is smooth. Add parmesan cheese and stir until melted and combined with sauce. Taste and add salt and pepper if needed, to taste.
• Return chicken to pan and toss in the sauce to coat. Sprinkle additional parmesan cheese over the chicken and garnish with fresh basil and serve.