Chicken with Pesto Mushroom Cream Sauce


Nothing says spring like a nice fresh pesto sauce. I love basil, and fresh basil pesto brings a springtime taste to any dish. You can use pre made pesto from the grocery store for this dish, but it really only take a few minutes to make it fresh yourself. Try making your own from this recipe for fresh basil pesto. This is a quick and easy chicken dish that lightens up the earthiness of a mushroom cream sauce with basil pesto. I paired this with fresh green beans some pasta.

Chicken with Pesto Mushroom Cream Sauce


  • 4 boneless, skinless chicken breasts

  • salt and pepper

  • 3 Tbsp olive oil

  • 8 ounces white mushrooms, sliced thin

  • 3 garlic cloves, minced

  • 1 cup heavy cream

  • 1/2 cup low sodium chicken broth

  • 1/4 cup basil pesto

  • 2 Tbsp lemon juice


  1. Pat chicken dry with paper towels and season with salt and pepper.

  2. Heat 1 tablespoon oil in large skillet over medium-high heat until shimmering.

  3. Cook chicken until golden brown and just done.

  4. Transfer to 250 degree oven to keep warm.

  5. Add remaining oil to skillet and cook mushrooms until browned.

  6. Stir in garlic and cook until fragrant.

  7. Add cream and broth to skillet and bring to boil.

  8. Reduce heat to low and simmer until sauce is thickened.

  9. Off heat, stir in pesto and lemon juice and season with salt and pepper.

  10. Pour sauce over chicken.

  11. Serve immediately.

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