Chicken & Broccoli with Pesto Cream Sauce

Chicken & Broccoli with Pesto Cream Sauce

Easy One Pan Chicken & Broccoli with the best Pesto Cream Sauce! This dish is ready in 20 minutes or less and packed with amazing flavor. Delicious over pasta, mashed potatoes, or nothing at all!

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Prep Time: 10

Cook Time: 10

Servings:

Calories: 237kcal

Author: Cathy Trochelman

Ingredients

2 pounds boneless, skinless chicken breast cut into 1 1/2 inch pieces
2 Tablespoons olive oil
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
4 cups broccoli florets
1/4 cup water
1 1/2 cups creamy pesto sauce

Instructions

In a large mixing bowl, combine chicken, 2 Tablespoons olive oil, 2 teaspoons Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper. Toss to coat.
In a medium skillet, heat 2 Tablespoons olive oil over medium heat. Add the chicken and cook 4-5 minutes, just until opaque. *Chicken does not have to be cooked all the way through.
Add the broccoli florets and 1/4 cup water or chicken broth. Cover and cook over medium heat 5 minutes or until broccoli is tender crisp and chicken has reached 165°F.
Stir in the creamy pesto sauce and grated Parmesan.
Garnish with red pepper flakes, fresh pepper, and additional Parmesan cheese as desired. Serve as is OR over mashed potatoes or pasta.

Notes

Recipe Variations

Substitute chopped chicken thighs for breasts
Add cauliflower, asparagus, red peppers, tomatoes, or any of your favorite veggies
Sauté onion and garlic with the chicken
Add jarred sun dried tomatoes or marinated artichoke hearts
Substitute chili infused olive oil for regular olive oil (and drizzle with some extra!)
Add additional seasonings, such as onion powder, garlic powder, or oregano
Use homemade Alfredo Sauce instead of creamy pesto
Substitute your favorite store bought sauce
Garnish with fresh basil or drizzle with additional pesto

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