Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, creamy pesto chicken. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Creamy pesto chicken is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Creamy pesto chicken is something that I have loved my whole life. They are nice and they look wonderful.

• parmesan crusted chicken over creamy pesto farfalle. Creamy Chicken Pesto using Clara Ole Sauce Creamy Garlic Pesto Chicken - This stir-fry chicken with pesto, and bell peppers in a creamy garlic sauce is simply amazing. This easy pesto chicken recipe is delicious, creamy, simply amazing!

To get started with this particular recipe, we must first prepare a few ingredients. You can have creamy pesto chicken using 7 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Creamy pesto chicken:

1. Get 1 cup (packed) fresh basil leaves
2. Get 2 cloves garlic
3. Get 1/4 cup toasted walnuts halves
4. Prepare 1/4 cup grated Parmesan cheese
5. Take 8 chicken thighs, bone-in and skin-on
6. Get 1 cup vegetable stock
7. Get 1/4 cup creme fraiche (can be replaced with sour cream)

This creamy pesto chicken pasta is pure comfort food. This is one of those simple pasta dishes that looks impressive, yet it’s easy enough to make on busy weeknights. One-skillet creamy red pesto chicken with cherry tomatoes. You’re in for a dinner that’s pure comfort.

Steps to make Creamy pesto chicken:

1. Make the pesto ahead of time by adding the first four ingredients to a food processor. Add a small pinch of salt and a glug of extra virgin olive oil. Pulse, adding more olive oil as necessary, until you get a lightly chunky, not-too-thick but not-too-runny sauce.
2. Trim the excess fat and skin from the chicken thighs and season them with salt and pepper. Put them uncovered in the fridge for at least 30 minutes, or preferably overnight.
3. Add a small splash of olive oil (the regular stuff, not the extra virgin) to a large pan on medium-low heat. Lay the thighs in skin-side down and let fry gently for 20 minutes. They’ll only be flipped once, so make sure the skin-side is as browned and crisped and cooked as possible. About halfway through, remove any excess grease. You only want about a tablespoon or so in the pan.
4. Flip the thighs over and let fry for another 2 or 3 minutes, then add the veg stock. Turn the heat up to medium and simmer until only a few tbsp liquid remains, about 15 minutes.
5. Check your chicken with a thermometer. If it reads 165 F, remove the thighs. If a little under, leave them in the pan to finish. Stir in the creme fraiche and 3 heap tbsp pesto (save the rest in the fridge to use for other things, like pizza!). Let the sauce simmer a final 1 to 2 minutes to reduce a bit, then serve.
6. Ready to serve and ENJOY!

One-skillet creamy red pesto chicken with cherry tomatoes. You’re in for a dinner that’s pure comfort. This chicken with sun-dried tomato pesto in a creamy garlic sauce is simply amazing. Creamy Pesto Chicken is easy to make and SO DELICIOUS. It’s made with a cashew butter cream sauce so it’s completely dairy-free.

So that’s going to wrap this up for this exceptional food creamy pesto chicken recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!