Sun-Dried Tomato and Basil Marry Me Chicken with Pistachio Pesto

Ingredients

• 4 pieces chicken breasts, boneless, skinless
• 1 cup sun-dried tomatoes, julienned
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup grated Parmesan cheese
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp red pepper flakes
• 1 cup fresh basil leaves, chopped

• 1 cup pistachios, shelled
• 1 cup fresh basil leaves
• 1 cup Parmesan cheese, grated
• 1 cup olive oil
• 1 clove garlic, minced
• 1 tbsp lemon juice

Method

1. 01
   Preheat your skillet over medium heat and add olive oil.
2. 02
   Season the chicken breasts with salt and pepper. Sear them in the skillet until golden brown on both sides, about 5 minutes per side. Remove and set aside.
3. 03
   In the same skillet, add minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant.
4. 04
   Add sun-dried tomatoes, heavy cream, chicken broth, and Parmesan cheese. Stir to combine and bring to a simmer.
5. 05
   Return the chicken breasts to the skillet, ensuring they're submerged in the sauce. Simmer for 15 minutes, or until the chicken is cooked through.
6. 06
   While the chicken is cooking, prepare the pistachio pesto by blending pistachios, basil, Parmesan cheese, olive oil, garlic, and lemon juice in a food processor until smooth.
7. 07
   Before serving, top the chicken with the chopped basil and drizzle the pistachio pesto over the dish.