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Chicken with Creamy Pesto Sauce

  • Prep Time: 10m
  • Cook Time: 35m
  • Total Time: 45m


  • 1 Chicken breast, boneless, skinless
  • 1/2 lb Baby red potatoes
  • 1 Shallot
  • 2 tbsp. Pesto
  • 1/4 c Heavy cream
  • 2 oz Fresh grated cheese (aged provolone or pecorino)


  1. Preheat oven to 400°F
  2. Cut each potato in half, peel and slice shallot into 1/4" rounds.
  3. Pat chicken breasts dry, and season both sides with a couple pinches of salt and a pinch of pepper.
  4. Toss potatoes and shallot, in 1 tsp olive oil, a couple pinches of salt and pepper on a foil-lined baking sheet. Spread into a single layer, leaving room to add chicken later.
  5. Roast vegetables 20 minutes, until they begin to soften and start to caramelize on edges.
  6. Heat 1 tsp grapeseed oil (or other high smoke point oil) in a non-stick pan and search chicken 2-3 minutes per side, until browned. If it is a thick piece of chicken, you may also want to sear the narrow sides.
  7. After vegetables have roasted 20 minutes, stir in place. Transfer chicken to empty space on baking sheet.
  8. Top chicken with 1 tbsp pesto and roast 13-15 minutes, until pesto darkens slightly and chicken reaches a minimum internal temperature of 165 degrees.
  9. Transfer cooked chicken to a plate and let rest at least 5 minutes.
  10. In the meantime, make the sauce by heating the non-stick pan used to sear the chicken to medium-high.
  11. Add cream to pan and bring to a boil. Remove from heat immediately after it begins to boil.
  12. Whisk in 1-2 tbsp pesto and 1-2 oz grated cheese. Taste and season with pinches of salt and pepper as desired.
  13. Plate dish with vegetables adjascent to chicken breast, pour sauce over and next to chicken, garnish with fresh grated pecorino.