On a chilly winter morning, this warm pudding that was cooked in a slow cooker is smooth and creamy.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 1 teaspoon oil
- 4 small boneless skinless chicken breasts
- ¼ cup PHILADELPHIA Cream Cheese Spread
- ⅓ cup 25%-less-sodium chicken broth
- 2 tablespoons pesto
Instructions
- Heat oil in a large nonstick skillet on medium heat. Add chicken; cook 6 to 8 minutes on each side or until done, 170 degrees F (75 degrees C). Transfer to plate; cover to keep warm.
- Add cream cheese spread to skillet; cook on medium heat 5 minutes or until melted, stirring constantly. Whisk in broth and pesto; cook and stir 2 to 3 minutes or until sauce is thickened and well blended. Pour over chicken.
Nutrition Facts
| Calories | 212 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 0 g |
| Protein | 26 g |
| Saturated Fat | 4 g |
| Sodium | 177 mg |
| Sugars | 0 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I make my own pesto and was excited to make this sauce. There’s really nothing to do extra, except if one wanted to add any seasonings to taste. I baked the chicken separately and used the drippings from that to begin the sauce. I made extra so we could use it on the chicken, potatoes, and veggies if we wanted. This was a hit with the whole family.
I used marinated chicken breasts and then cut them into strips to serve with pasta and the creay sauce. I had to add a lot of pepper, and extra italian seasoning because it was too bland.
I paired this sauce with the cheesy pesto chicken rolls from this site instead of the plain chicken. So delicious together. Will definitely make this again!
Easy and delicious. Sprinkle some freshly ground black pepper to finish .
This is about an easy dish to make as any. It’s always nice to have something different for Sunday supper and my family has not had it before. I keep pesto in an ice cube tray in the freezer and like to find new recipes that I can use a little bit at a time. The chicken was inhaled in record time, so I’ll keep this one in my back pocket to use again some time.
This was really good! I didn’t have any broth, so I used white wine instead. It had great flavor! I served my chicken over rice pilaf with summer squash. I also added spinach and cherry tomatoes to the pesto cream sauce at the same time that I added the wine. It was really good!!!
Yum! I actually made this with salmon (seasoned with garlic salt and basil) instead of chicken, and it was delicious! I made roasted cauliflower and carrots and also some jasmine rice. It isn’t a ton of sauce, but it was enough to drizzle some over everything.
Hubble and I loved it. Used combination of cream cheese, couple tbsp of sour cream and threw in a bit of shredded parm. Wow a real crowd pleaser I’m thinking when entertaining.
As the name suggests, this is a pesto sauce. The pesto is strong in this dish. Delicious!
It was absolutely delicious! I made a few changes: I added the remainder of my chicken egg wash (2 eggs & milk) to the sauce plus lemon juice & fresh Garlic with 1 chicken bullion cube and 1 cup of water. For the chicken I used Italian breadcrumbs instead of flour.
The creamy pesto is also great over asparagus. Served with quinoa and brown rice. Definitely on my permanent rotation.
Absolutely delicious! I did season the chicken with salt, pepper, garlic and onion powder. Then I made extra sauce and served it over wild rice. I took the advice from another review and cut up the chicken before putting it the sauce. Will definitely make again.
This is a great recipe for a weekday meal and my husband loved it! I cut the chicken into medallions and seasoned the chicken with garlic and pepper before cooking. I subbed white wine for chicken broth to cut the saltiness and doubled the sauce recipe. Great over rice with the chicken! Yummy.
Great recipe! I made the mistake of lightly seasoning the chicken, and I won’t do that next time. The flavors from the cream cheese, broth and pesto are more than enough.
I loved this! Incredibly easy to make, too. I cut the chicken breasts into strips and put the strips into a bowl with olive oil, salt, pepper, granulated garlic and red pepper flakes. Sautéed the chicken, removed from the pan, and made the sauce in the same sauté pan (doubled the recipe). Then, put the chicken back in the sauce to warm up. Served over brown rice. Really good flavor! Will definitely make again.
I made the sauce 3 times and every time it separated on me. I’m not sure what I was doing wrong, we wanted to like it and I wish it worked. We just had plain chicken. 🙁
This is a wonderful chicken dish that takes no time to put together. As a personal preference, I cut the chicken breasts into medallions and breaded them before sautéing them. I used my own homemade chicken broth for the sauce which was delicious and creamy and perfect served with rice. This is a great quick night meal.
Wow! First time cooking with pesto and LOVED IT! This was so delicious. We served it over jasmine rice I prepped in my Instant Pot. I did use Neufchatel cheese instead of cream cheese since that’s what I had in the fridge. And baked instead of on the stove top.
Made this with pasta instead of rice and added some broccoli to feel less guilty. omg it’s so good! Fiance loved it. Not only is it good, but it’s so easy to make. Took me like 15 mins tops. Definitely a keeper.
Excellent! Family loved it!
everyone enjoyed it will make again