Take breasts from boring to basil-icious with this crowdpleasing Creamy Pesto Chicken recipe that features bright, summery basil two ways - pesto and fresh leaves. Seasoned and seared breasts get simmered in a creamy sauce with cherry tomatoes. Great over pasta or pair it with just about any side.
Combine the heavy cream and pesto sauce in a 1-cup measuring cup. Whisk until smooth, then set aside.
Place one chicken breast onto a sheet of parchment paper, then fold the paper over the chicken. Use a rolling pin to pound the chicken breast to an even thickness of about 1”. Set aside and repeat with the remaining chicken breasts.
Combine the flour, salt, pepper, basil, and garlic powder in a shallow bowl. Whisk to combine.
Place one chicken breast into the flour mixture and gently press. Turn the chicken and press into the flour mixture on the other side. Lift the chicken, gently shake to release and excess flour, then transfer to a plate. Repeat with the remaining chicken breasts.
Heat a 12” skillet over medium high heat. Add the oil, heat until it shimmers, then add the chicken breasts in a single layer. Sear 5 minutes until golden brown, then flip and sear on the other side 5 minutes more. Transfer chicken using tongs to a plate; tent with foil to keep warm.
Add the remaining tbsp oil to the pan and allow to heat for 1 minute. Add the tomatoes to the skillet and toss in the hot oil for 2 minutes, shaking occasionally.
Pour the chicken broth into the pan; use a wood spoon to gently scrape any browned bits from the bottom of the pan.
Pour the pesto cream sauce into the pan. Give the pan sauce a quick stir to incorporate the pesto mixture with the chicken broth. Cook until the sauce comes to a simmer.
Return the chicken to the pan. Simmer the chicken until cooked through and the temperature reads 165°F using an instant read thermometer, 5-6 minutes.
Plate the chicken. Spoon the sauce and tomatoes over the chicken and garnish liberally with fresh basil. Serve immediately.