Creamy Pesto Chicken



  • 4 (4 oz.) chicken breasts, boneless, skinless, thinly sliced  
  • 1 Tbsp olive oil 
  • 1/2 tsp Italian seasoning 
  • 3 garlic cloves, minced 
  • 1/3 cup basil pesto- I like to use Trader Joe’s 
  • 1/2 cup unsweetened almond milk  
  • 1 Tbsp cornstarch  
  • 1/4 cup chicken broth  
  • Salt and fresh ground black pepper 
  • Fresh basil, chopped for garnish 
  • 1 Tbsp Parmesan, for garnish 
  • Roma tomatoes, diced


  1. Heat olive oil in a large nonstick skillet. Add chicken breasts to the skillet and season with salt and pepper.
  2. Cook on medium heat for 4-5 minutes on each side, until cooked. Remove chicken from the skillet, and set aside.
  3. Prepare the sauce by combining unsweetened almond milk, cornstarch, and chicken broth in a mixing cup or bowl; whisk until thoroughly combined. Stir in pesto sauce until well combined.
  4. Using the same skillet heat over medium to low heat; add garlic, prepared pesto sauce mixture, and Italian seasoning and bring to a simmer.
  5. Return chicken breasts to the skillet and cook for about 3 minutes, or until heated through. Garnish with parmesan and fresh basil, if desired. 
  6. Serve the creamy pesto chicken with your favorite steamed veggies, or on top of pasta, rice. Enjoy!

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