I know it’s a bold statement, but this isn’t just my favorite pesto chicken—it might be my favorite recipe I’ve ever created. It’s *that* good. We’re talking tender, thinly sliced chicken sautéed with sweet sun-dried tomatoes and onions, all swimming in a luxuriously creamy, dairy-free pesto sauce. This dish is a weeknight game-changer that tastes like a weekend indulgence. Prepare to fall in love!
Ingredients
• FOR THE CHICKEN
• ¼ cup / 60 ml avocado oil
• 1 pound / 455 g boneless, skinless chicken breasts, thinly sliced
• 1 small white onion, thinly sliced
• ½ cup / 105 g sun-dried tomatoes, drained and chopped
• ¾ teaspoon dried oregano leaves
• ½ teaspoon dried thyme leaves
• ⅛ teaspoon red pepper flakes
• FOR THE PESTO CREAM SAUCE
• 2 cloves garlic
• ¼ cup / 37 g pine nuts
• ¼ cup / 17 g nutritional yeast
• ½ cup / 120 ml chicken bone broth
• ½ cup / 120 ml full-fat coconut milk
• ½ teaspoon finely ground sea salt
• ½ teaspoon ground black pepper
• ½ ounce / 14 g fresh basil leaves and stems
• FOR SERVING
• 2 medium zucchinis, spiral sliced, raw or cooked
Instructions
1. Heat the oil in a large frying pan over medium heat. When hot, add the chicken, onion, sun-dried tomatoes, oregano, thyme, and red pepper flakes. Sauté for 5 minutes, or until fragrant.
2. Meanwhile, place all the for the pesto cream sauce, except the basil, in a food processor or blender. Blend on high until smooth, about 30 seconds. Add the basil and pulse to break it up slightly, but before the sauce turns a bright green color—don’t pulverize the basil!
3. Pour the sauce into the pan and toss the chicken to coat. Reduce the heat to low, cover, and cook for 15 minutes, stirring every couple of minutes, until the chicken is cooked through.
4. Divide the spiral-sliced zucchini among 4 dinner plates and top with equal portions of the chicken and sauce. Dig in!
Nutritional Information
• (PER SERVING)
• Calories: 455
• Total Fat: 29.3 g
• Saturated Fat: 2.2 g
• Cholesterol: 74 mg
• Sodium: 437 mg
• Carbs: 15.8 g
• Dietary Fiber: 4.4 g
• Net Carbs: 11.4 g
• Sugars: 3.3 g
• Protein: 32.2 g
Pro Tips
• When making the sauce, just pulse the fresh basil at the very end. You want to break it up without fully pulverizing it to keep the flavor fresh and the color vibrant.
• Serve this versatile chicken over spiralized zucchini or daikon noodles (raw or cooked), cauliflower rice, or spaghetti squash for a delicious low-carb meal.
• Make the pesto cream sauce up to 3 days in advance and store it in the fridge, or freeze it for up to 1 month for a super-fast weeknight dinner.
• Store leftovers in an airtight container in the fridge for up to 3 days. This dish also freezes beautifully for up to 1 month.
FAQ
Q: Is this creamy pesto chicken recipe dairy-free
A: Yes, this recipe is completely dairy-free. It uses full-fat coconut milk for creaminess and nutritional yeast to create a cheesy flavor without any dairy products.
Q: What can I serve with this pesto chicken
A: This dish is perfect served over spiralized zucchini noodles. For other delicious low-carb options, you can also serve it with daikon noodles, cauliflower rice, or spaghetti squash.
Q: Can I make this recipe ahead of time
A: Absolutely. You can make the pesto cream sauce up to 3 days in advance and store it in the fridge. For longer storage, the sauce can be frozen for up to 1 month.
Q: How do I store leftover pesto chicken
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes beautifully for up to one month, making it great for meal prep.
