Cooked - Creamy Pesto Chicken Skillet (loaded With Veggies)

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Creamy Pesto Chicken Skillet (loaded With Veggies)

1.0

6 chicken thighs, bone-in, skin-on

8oz mushrooms, sliced

8oz cherry tomatoes

1 small red bell pepper, cut into strips

1 small green bell pepper, cut into strips

1 small orange bell pepper, cut into strips

1 small onion, sliced

1 zucchini, cut into strips

4 garlic cloves, sliced

1 cup pesto, store-bought or homemade (see note 1)

1 cup cream

1 tsp red chili flakes

Salt to taste

Pepper to taste

2 Tbsp oil

Season chicken thighs with salt, pepper and red chili flakes.
Heat oil in skillet over medium high heat and, once hot, sear the chicken skin side down for 5-6 minutes till it gets a nice golden brown color. Flip and cook for another 4-5 minutes. Transfer to a plate.
In the same pan, discard excess oil if any, leaving behind 2 Tbsp oil and add in all the veggies except cherry tomatoes. Sauté for 3-4 minutes. Add in garlic and stir well.
Add in pesto and combine well. Cook for a couple of minutes. Add in cream and mix well.
Transfer the chicken thighs back into the skillet, skin side up. Cover and cook on medium low till chicken is cooked through and internal temperature reaches at least 165°F (see note 2).
In the last 3-4 minutes, add in cherry tomatoes. Taste and adjust the seasonings to your liking.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍳Skillet Dish

Cuisine🇮🇹Italian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 128 weeks ago

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