Pesto Chicken Skillet
This Pesto Chicken Skillet is a quick, delicious meal you can have ready to serve in no time! We've included step-by-step instructions and photos to make this recipe even easier!
Ingredients
- 2 chicken breasts butterflied if large
- 1 tbsp Italian seasoning
- 3 tbsp avocado oil divided
- ½ medium onion sliced
- 4 garlic cloves minced
- 1 lb broccolini or broccoli
- 8 oz sliced mushrooms
- ½ cup pesto
- ½ cup heavy whipping cream
- 8 oz cherry tomatoes
- Basil leaves optional for garnish
Instructions
- Season your chicken breasts evenly with the Italian seasoning and set aside.
- Heat 2 tbsp oil over medium heat in a large skillet, then add the chicken and cook 3-4 minutes on each side, or until they reach an internal temperature of 165 degrees. Remove from the skillet and set aside.
- Add the remaining 1 tbsp oil to the skillet and heat over medium heat. Add the onion, garlic, broccolini, and mushrooms, and cook for 3-4 minutes, until the broccolini is starting to soften.
- Meanwhile, stir together the pesto and half n half in a measuring cup or bowl. Next, add the tomatoes to the skillet followed by pouring the pesto cream over the vegetables. Then add the chicken back to the skillet as well.
- Heat for 2-3 minutes on low.
- Garnish with the basil leaves if desired, and serve!
Notes
11.3 net carbs per serving.
- Leftovers keep in the fridge for up to 3 days.
- Feel free to substitute broccoli instead of broccolini. Fresh or frozen both work for this recipe!
Nutrition
Serving: 0.25 of skilletCalories: 531kcalCarbohydrates: 16.7gProtein: 39gFat: 35gCholesterol: 116mgSodium: 379mgFiber: 5.4g
Tried this recipe?Let us know how it was!