While this dish looks difficult because of its more lengthy ingredient list than usual, it is super easy once the ingredients are all prepped and ready to go.
Once you have your ducks in a row, this dish is a piece of cake! Soooooo good!
Ingredients:
- 2 large boneless skinless chicken breasts, sliced horizontally to create 4 thin fillets
- olive oil for cooking (I used garlic infused.)
Pesto Chicken Rub
- 3 tablespoons pesto
- 1 tablespoon olive oil
- 2 tablespoons finely grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Parmesan Pesto Sauce
- 1 tablespoon olive oil (I used garlic infused.)
- 1 tablespoon butter
- 8 ounces cremini (baby bella) mushrooms, thinly sliced (I probably used about 6 oz.)
- 1 shallot, chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes, optional
- 1 tablespoon flour
- 6 garlic cloves, minced (I used 4. I got nervous.)
- 2 cups low-sodium chicken broth, divided
- 1 tablespoon cornstarch
- 1/4 cup half and half or heavy cream or more to taste* (see notes below)
- 1/4 cup pesto
- 1 teaspoon chicken bouillon (optional) (one bouillon cube works too!)
- 1 pound asparagus, ends trimmed, cut into 1” pieces
- 1 cup frozen petite peas, thawed
- 1/3 cup freshly grated Parmesan
- Salt and pepper to taste
Directions:
- CHICKEN: In a small bowl, whisk together all of the Pesto Chicken Rub ingredients. Rub mixture all over chicken and let sit at room temperature while you prep your veggies (up to 30 minutes) or refrigerate up to 8 hours, then bring to room temperature before cooking.
- When ready to cook, heat 1 tablespoon oil in large skillet over medium-high heat. Once very hot, add chicken and cook 2-3 minutes or until golden, flip, cover, and reduce heat to medium. Continue to cook 4-7 minutes (depending on thickness) or until chicken is cooked through. Transfer to plate and tent with foil.
- SAUCE: Reduce heat to medium and melt 1 tablespoon butter in same skillet you used to cook chicken (do not wipe out skillet). Add mushrooms, and cook, stirring often, for 4 minutes then add shallots, oregano, thyme, and optional red pepper flakes; cook 3 more minutes, stirring often. Sprinkle in flour and garlic and cook 1 minute, stirring often (it will be thick).
- Turn heat to low. Slowly stir in half of the chicken broth. Whisk remaining half of broth with 1 tablespoon cornstarch and gradually add to skillet followed by optional cream/half and half. Bring to a simmer for 1 minute or until slightly thickened. Add 1/4 cup pesto, optional chicken bouillon, and asparagus, and simmer 2 minutes or until asparagus is crisp tender and sauce has thickened. If sauce becomes too thick, add chicken broth or cream to thin.
- Stir in peas followed by Parmesan until melted. Add chicken back to skillet. Season with additional salt and pepper to taste. Serve with/over noodles, potatoes, or rice and garnish with freshly grated Parmesan cheese.
Notes:
The half and half or cream is completely optional, as the dish is totally flavorful without it. While it does make the dish a bit more creamy, it is definitely not necessary.
*www.carlsbadcravings.com