Chicken Breast Creamy Pesto Zucchini (Printer-Friendly)
Chicken and zucchini in a rich pesto sauce, combining fresh flavors with creamy texture for a satisfying meal.
# What You’ll Need:
→ Main Ingredients
01 -
1.1 pounds boneless skinless chicken breast
02 -
3.5 ounces prepared pesto sauce
03 -
2 medium zucchini
04 -
2 cloves fresh garlic
05 -
2 tablespoons extra virgin olive oil
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
08 -
Grated Parmesan cheese, for garnish (optional)
# Steps to Follow:
01 -
Wash zucchini thoroughly and trim the ends. Using a spiralizer or vegetable peeler, cut zucchini into long noodles. Set aside on paper towels to absorb excess moisture.
02 -
Pat chicken breasts dry with paper towels. Slice each breast lengthwise if thick for even cooking. Season generously with salt and freshly ground black pepper on both sides.
03 -
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Add chicken breasts in a single layer and cook for 4 to 5 minutes per side until golden brown and cooked through. Transfer chicken to a plate and tent loosely with foil.
04 -
Reduce skillet heat to medium. Add minced garlic and sauté for 30 seconds until fragrant. Add prepared pesto sauce and 1 to 2 tablespoons of water if needed to loosen the consistency. Stir to combine.
05 -
Return chicken breasts to the skillet, turning to coat in the warm pesto sauce. Cook for 2 minutes, allowing flavors to meld and chicken to heat through.
06 -
In a separate skillet over medium-high heat, sauté zucchini noodles for 2 to 3 minutes, just until slightly softened but still tender-crisp. Season lightly with salt and pepper.
07 -
Divide zucchini noodles among serving plates. Arrange chicken breasts and spoon creamy pesto sauce over the top. Garnish with grated Parmesan cheese if desired. Serve immediately.
# Helpful Hints:
01 -
Patting the zucchini noodles with paper towels helps reduce excess moisture and prevents a watery sauce.