Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, creamy pesto chicken. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Creamy pesto chicken is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Creamy pesto chicken is something which I have loved my whole life. They’re fine and they look wonderful.

Creamy Chicken Pesto using Clara Ole Sauce Creamy Pesto Chicken. this link is to an external site that may or may not meet accessibility guidelines. Creamy Garlic Pesto Chicken - This stir-fry chicken with pesto, and bell peppers in a creamy garlic sauce is simply amazing. This easy pesto chicken recipe is delicious, creamy, simply amazing!

To get started with this recipe, we must first prepare a few components. You can have creamy pesto chicken using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Creamy pesto chicken:

1. Get 1 cup (packed) fresh basil leaves
2. Get 2 cloves garlic
3. Make ready 1/4 cup toasted walnuts halves
4. Get 1/4 cup grated Parmesan cheese
5. Prepare 8 chicken thighs, bone-in and skin-on
6. Take 1 cup vegetable stock
7. Get 1/4 cup creme fraiche (can be replaced with sour cream)

Stir in the pesto and Parmesan. Creamy Pesto Chicken & Bow Ties is another perfect example of all you can do with condensed cream of chicken soup and a package of chicken breasts! One-skillet creamy red pesto chicken with cherry tomatoes. You're in for a dinner that's pure comfort.

Instructions to make Creamy pesto chicken:

1. Make the pesto ahead of time by adding the first four ingredients to a food processor. Add a small pinch of salt and a glug of extra virgin olive oil. Pulse, adding more olive oil as necessary, until you get a lightly chunky, not-too-thick but not-too-runny sauce.
2. Trim the excess fat and skin from the chicken thighs and season them with salt and pepper. Put them uncovered in the fridge for at least 30 minutes, or preferably overnight.
3. Add a small splash of olive oil (the regular stuff, not the extra virgin) to a large pan on medium-low heat. Lay the thighs in skin-side down and let fry gently for 20 minutes. They'll only be flipped once, so make sure the skin-side is as browned and crisped and cooked as possible. About halfway through, remove any excess grease. You only want about a tablespoon or so in the pan.
4. Flip the thighs over and let fry for another 2 or 3 minutes, then add the veg stock. Turn the heat up to medium and simmer until only a few tbsp liquid remains, about 15 minutes.
5. Check your chicken with a thermometer. If it reads 165 F, remove the thighs. If a little under, leave them in the pan to finish. Stir in the creme fraiche and 3 heap tbsp pesto (save the rest in the fridge to use for other things, like pizza!). Let the sauce simmer a final 1 to 2 minutes to reduce a bit, then serve.
6. Ready to serve and ENJOY!

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