Introduction
If you weren’t a pesto lover before, you will be after trying our Pesto Chicken recipe! All you’ll need is some chicken thighs, pesto, cream and your favourite vegetables to serve. Perfect for a mid-week feast, this dish will quickly become a mealtime favourite around the dinner table. Plus, it’s all in one pan – meaning less dishes after cooking and more flavours on your plate.
Ingredients
Chicken & Vegetables
Pesto
Method
In a large pan over medium heat, place thighs and sear for 3 minutes on each side. Remove from pan and allow to rest
To the same pan, add all vegetables and sauté for 4-5 minutes, seasoning with cracked pepper
Return chicken thighs to the pan to continue cooking
Add in pesto and stir gently to coat all ingredients. Add in vegetable stock and reduce heat to a gentle simmer to allow the chicken to cook through
In the remaining 2 minutes, pour in the cream and stir to combine and thicken
To serve, pour sauce over each thigh and vegetables and top with each basil, if desired
Pesto – 2 Methods
If using a Mortar and Pestle, begin by grinding down the toasted pine nuts, then add in garlic, cheese, basil and spinach until well ground down
Pour in olive oil and mix together until a desired consistency is achieved. This method will give a chunkier pesto
If using a food processor or a hand blender, blend all ingredients except the oil
Once all ingredients are well mixed, pour oil in slowly until it begins forming a smooth paste
