Ingredients
Chicken
- 1 ½ pounds boneless skinless chicken breast
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour (for dredging)
- 2 tablespoons olive oil (divided)
Sauce
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 ½ cups chicken broth
- 2 tablespoons all-purpose flour (remaining)
- ½ cup pesto
- ¼ cup milk
- 8 ounces cherry tomatoes
Garnish
- Fresh basil leaves
Instructions
- Prepare the Chicken: Cut the chicken breasts in half lengthwise or pound them until they are about ½ inch thick. Season both sides evenly with salt and black pepper to enhance the flavor.
- Dredge the Chicken: Place ¼ cup of all-purpose flour in a shallow bowl. Lightly dredge each chicken piece in the flour, coating all sides, then transfer them onto a sheet tray for easy handling.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Add the floured chicken breasts and cook until golden brown and fully cooked, about 5 minutes per side. Remove the chicken from the skillet and set it aside on a plate. Wipe out the skillet to prepare for the sauce.
- Cook Onions and Garlic: In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the chopped onions and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook until fragrant, roughly 1 minute.
- Make the Sauce Base: Sprinkle the remaining 2 tablespoons of flour into the skillet and stir to incorporate with the onions and garlic. Slowly drizzle in the chicken broth while continuously stirring with a wooden spoon to prevent lumps and create a smooth sauce.
- Add Pesto and Milk: Once the chicken broth is fully incorporated, mix in the pesto and milk to add creaminess and rich flavor. Then, add the cherry tomatoes to the skillet.
- Simmer the Sauce: Bring the sauce to a gentle simmer and cook until it thickens, about 5 minutes. Reduce the heat to low.
- Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet and spoon some sauce over them. Let them warm through for about 2 minutes.
- Serve and Garnish: Remove from heat and garnish with fresh basil leaves. Serve immediately for best flavor and texture.
Notes
- For an extra crispy crust, let the dredged chicken rest for 10 minutes before cooking.
- You can substitute chicken breasts with thighs if preferred, adjusting cooking time as needed.
- Use low-sodium chicken broth to control the salt content in the dish.
- Pair this dish with a simple pasta, rice, or crusty bread to soak up the delicious sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
