Skillet Chicken with Pesto Cream Sauce

Talk about creamy and dreamy! Pan-seared chicken, blanketed with a luxurious, pesto-spiked (easy) creamy sauce, melted mozzarella and fresh tomatoes. Each sauce-drenched bite of chicken boasts a vibrant blast of basil, garlic, pine nuts, and parmesan cheese. The buttery, stretchy mozzarella and fresh, sweet tomatoes catapult the dish out of the park.

I'm truly obsessed with this dish. Talk about turning a bland chicken breast into a restaurant-quality meal! And, since you start with store-bought pesto, the sauce comes together in just minutes with a handful of pantry staples.  

I also LOVE the colors in this dish. The green pesto (although a bit muted once cooked) partners beautifully with bright white cheese and rosy red tomatoes. It's the Italian flag right on your plate!

About the pesto: I prefer the refrigerated pesto (versus the shelf-stable varieties). I think it delivers more of a pesto-punch. If you already have the shelf-stable kind, don't worry - the dish will still be amazing.

Skillet Chicken with Pesto Cream Sauce

1 tablespoon olive oil
4 boneless skinless chicken breast halves (or two 8-ounce chicken breast halves)
Salt and ground black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
3 tablespoons prepared basil pesto
1/2 cup shredded mozzarella cheese
1/2 cup diced fresh tomatoes
1/4 cup chopped green onions

Heat the oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper and add the chicken to the hot pan. Cook for 2 to 3 minutes per side, until golden brown. Transfer the chicken to a plate and set aside.
Melt the butter in the same skillet over medium heat. When the butter is bubbly, whisk in the flour until smooth. Whisk in the broth and bring to a simmer. Whisk in the pesto. Return the chicken to the pan with any accumulated juices from the plate. Reduce the heat to low and simmer for 5 to 10 minutes, until the chicken is cooked through. Top the chicken with the cheese, cover the pan and remove the pan from the heat. Let stand for a few minutes to melt the cheese.
Top the chicken with the tomatoes and green onions and serve.
Serves 4