Creamy Pesto Chicken Skillet

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, cut into chunks (680 g)
• 1 tablespoon olive oil (14 g)
• 1 teaspoon kosher salt (6 g)
• 1/2 teaspoon black pepper (1 g)
• 3 garlic cloves, finely grated (9 g)
• 1/2 cup heavy cream (120 g)
• 1/3 cup basil pesto (80 g)
• 1/2 cup finely grated Parmesan cheese (50 g)
• 5 ounces baby spinach, about 5 packed cups (140 g)
• 1 tablespoon fresh lemon juice (15 g)
• 1/4 teaspoon red pepper flakes (0.5 g)

Instructions

1. Season chicken. Pat chicken dry and cut it into even chunks. Season with salt and pepper. Heat olive oil in a wide skillet over medium-high heat. Measure pesto, cream, Parmesan, spinach, lemon, and flakes before cooking.
2. Brown pieces. Add chicken in one uncrowded layer. Cook without stirring for 4 to 5 minutes, until deeply golden underneath. Turn pieces and cook 3 to 4 minutes more. Leave chicken in skillet; it finishes in sauce.
3. Add garlic. Reduce heat to medium. Push chicken aside, add garlic to an open area, and stir for 30 seconds. Mix through the chicken when fragrant. Keep garlic pale so it does not taste bitter.
4. Make sauce. Pour in cream and scrape browned bits from skillet with a wooden spoon. Stir in pesto and bring sauce to a gentle simmer. Add Parmesan in small handfuls, stirring after each addition, until it melts and sauce looks smooth and lightly thickened.
5. Finish skillet. Add spinach in batches, turning it into sauce until wilted. Stir in red pepper flakes. Simmer gently until the thickest chicken piece reaches 165°F in the center. Turn off heat, stir in lemon juice, and let skillet stand for 2 minutes.
6. Serve. Taste sauce and adjust with pepper or lemon if needed. Divide chicken, spinach, and sauce among four bowls. Serve with cauliflower rice or a crisp salad.

Notes

• For even browning, leave space between chicken pieces. A crowded skillet releases moisture, preventing the golden surface that gives finished sauce flavor.
• Heavy cream gives reliable texture. Half-and-half makes a thinner sauce, so keep heat gentle after pesto and Parmesan.
• Refrigerate leftovers within 2 hours and use within 3 to 4 days. Warm gently with cream until sauce loosens.

Nutrition Facts