Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, creamy pesto chicken. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Creamy pesto chicken is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Creamy pesto chicken is something which I have loved my entire life. They’re nice and they look fantastic.

Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal. Heat olive oil in a large nonstick skillet. In the meantime, prepare the sauce by combining flour, garlic, basil pesto, evaporated milk, salt, and pepper in a mixing cup or bowl; whisk until thoroughly combined and set aside.

To get started with this recipe, we have to first prepare a few components. You can have creamy pesto chicken using 7 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Creamy pesto chicken:

1. Make ready 1 cup (packed) fresh basil leaves
2. Make ready 2 cloves garlic
3. Prepare 1/4 cup toasted walnuts halves
4. Prepare 1/4 cup grated Parmesan cheese
5. Get 8 chicken thighs, bone-in and skin-on
6. Get 1 cup vegetable stock
7. Prepare 1/4 cup creme fraiche (can be replaced with sour cream)

While the pasta is cooking, heat the oil and fry the chicken. After a minute add the courgette. Mix the creme fraiche and pesto together. Just as the chicken and courgette seems done throw in your cherry tomatoes and cook for about a minute, or until the tomatoes begin to soften.

Instructions to make Creamy pesto chicken:

1. Make the pesto ahead of time by adding the first four ingredients to a food processor. Add a small pinch of salt and a glug of extra virgin olive oil. Pulse, adding more olive oil as necessary, until you get a lightly chunky, not-too-thick but not-too-runny sauce.
2. Trim the excess fat and skin from the chicken thighs and season them with salt and pepper. Put them uncovered in the fridge for at least 30 minutes, or preferably overnight.
3. Add a small splash of olive oil (the regular stuff, not the extra virgin) to a large pan on medium-low heat. Lay the thighs in skin-side down and let fry gently for 20 minutes. They'll only be flipped once, so make sure the skin-side is as browned and crisped and cooked as possible. About halfway through, remove any excess grease. You only want about a tablespoon or so in the pan.
4. Flip the thighs over and let fry for another 2 or 3 minutes, then add the veg stock. Turn the heat up to medium and simmer until only a few tbsp liquid remains, about 15 minutes.
5. Check your chicken with a thermometer. If it reads 165 F, remove the thighs. If a little under, leave them in the pan to finish. Stir in the creme fraiche and 3 heap tbsp pesto (save the rest in the fridge to use for other things, like pizza!). Let the sauce simmer a final 1 to 2 minutes to reduce a bit, then serve.

Mix the creme fraiche and pesto together. Just as the chicken and courgette seems done throw in your cherry tomatoes and cook for about a minute, or until the tomatoes begin to soften. The amount of pesto you want to add depends on how strong the pesto flavor you prefer. Once you add the pesto to the pan, don't boil the sauce too long, as it might the pesto will lose its freshness. This pesto chicken is light and creamy.

So that is going to wrap this up for this special food creamy pesto chicken recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!