Servings: 2 to 3 Servings
Creamy Pesto Chicken (Dairy-Free, Paleo)
Add creaminess to your pesto for the most delightful flavorful experience! This creamy pesto chicken is a magical dish!
Ingredients
- 1 to 1 ½ lbs boneless skinless chicken breasts
- ⅓ cup basil pesto sauce*
- 1 Tbsp avocado oil
Creamy Pesto Sauce:
- 1 Tbsp pesto sauce*
- 1 cup full-fat canned coconut milk
- 1 tsp sea salt to taste
- Pinch black pepper to taste
- 1 Tbsp gluten-free all-purpose flour or tapioca flour optional
- ⅓ cup sun-dried tomatoes drained
Instructions
- Place the chicken in a large zip lock bag and add the pesto sauce. Seal the bag and shake everything around until all of the breasts are well-coated in sauce. Marinate at least 15 minutes in the refrigerator, ideally longer, up to 12 hours.
- Heat the avocado oil in a large skillet over medium-high heat. Once the skillet is hot, add the pesto-marinated chicken breasts. Brown for 2 to 3 minutes, or until the chicken has a nice golden-brown crust. Flip and do the same for the other side.
- Add the remaining ingredients (coconut milk, pesto sauce, sea salt, black pepper, and sun-dried tomatoes) and stir well. Note: for a thicker sauce, add 1 tablespoon of regular all-purpose flour, gluten-free all-purpose flour or tapioca flour.
- Bring to a full boil, then reduce the heat to medium and cover. Cook for 8 to 15 minutes (depending on the thickness of the chicken), or until the chicken is cooked through (it is considered fully cooked when it reaches an internal temperature of 165 degrees F) and the sauce is thick.
Notes
*In order to keep the recipe dairy-free, a vegan pesto sauce must be used. You can find non-dairy vegan pesto at select grocery stores, or you can make it at home.
Nutrition
Serving: 1of 4, Calories: 521kcal, Carbohydrates: 6g, Protein: 58g, Fat: 29g, Fiber: 1g, Sugar: 3g