Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, saucy pesto chicken with a side of broccoli. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Instructions Trim the chicken thighs of any extra fat and season both sides with kosher salt and freshly ground black pepper. Add the chicken breasts (you may need to cook in batches with the additional tablespoon of olive oil) being sure not to crowd the chicken. Place chicken in oven-safe casserole dish. Drizzle with olive oil and salt.
Saucy Pesto chicken with a side of broccoli is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Saucy Pesto chicken with a side of broccoli is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have saucy pesto chicken with a side of broccoli using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Saucy Pesto chicken with a side of broccoli:
- Prepare 4 x free range chicken breasts
- Get 200 g x cherry tomatoes - halve
- Make ready 3 tbsp x Pesto Princess basil pesto
- Prepare 3 tbsp x sour cream
- Prepare 3-4 leaves x fresh basil - tear into strips
- Get 1 cup x basmati rice
- Take 125 g x broccoli
- Prepare olive oil, salt & pepper (from your pantry)
Season the chicken cutlets with the salt and pepper flakes and drizzle with the olive oil. Sprinkle each side of the chicken breast with the seasonings. Remove from the pan and set aside. Add the white wine (or chicken broth), pesto, heavy cream and parmesan, stir well until a creamy pesto sauce forms.
Steps to make Saucy Pesto chicken with a side of broccoli:
- Prepare all ingredients as indicated above.
- Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes. Once cooked, drain and keep warm in a colander over a saucepan of hot water.
- Heat a few glugs of olive oil in a pan on medium to high heat. Season the chicken breasts. Place the chicken in the hot oil and cook for about 8 minutes each side, turning only once. Add the tomatoes and allow to cook until they start to soften - 3 or 4 minutes. Reduce the heat and stir in the pesto and sour cream until heated through - about 2 minutes. Serve immediately.
- Bring a saucepan of lightly salted water to the boil. Add the broccoli and boil gently for 2 to 3 minutes until cooked but still slightly crunchy. Drain and keep warm.
- To serve, divide the rice between the plates and serve the chicken and a generous helping of sauce on top. Scatter with fresh basil. Serve the broccoli on the side.
Remove from the pan and set aside. Add the white wine (or chicken broth), pesto, heavy cream and parmesan, stir well until a creamy pesto sauce forms. Chop up cherry tomatoes and mix with a little cornflour, salt and pepper, then stir in garlic, stock and pesto. Top the tomatoes with chicken breasts and spoon a little pesto on each, then sprinkle on some grated cheddar. Drizzle both sides of the chicken breast with olive oil.
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