Creamy Pesto Chicken

Step by Step Instructions

1. 1

   Chop the sun dried tomatoes and set aside. Preheat the oven to 400 °F.

   For this step

   • 1/2 cup oil-packed sun dried tomatoes, drained
2. 2

   Season chicken on both sides with salt and pepper. Add oat fiber to a shallow bowl. Coat all sides of the seasoned chicken with oat fiber until evenly coated.

   For this step

   • 2.5 pounds chicken breast or thighs
   • salt & pepper
   • 1/4 cup oat fiber or favorite breading
3. 3

   Add oil to a large skillet pre-heated to medium-high heat. Working in batches so as not to crowd the skillet, add chicken to the skillet and sear on both sides until golden (about 3-5 minutes each side). It won’t be all the way cooked through: it will finish cooking in the oven. Remove the chicken and set on a plate. Sear the remaining chicken and remove to plate.

   For this step

   • 3 tablespoons avocado oil
4. 4

   To the same empty skillet, add butter, Italian seasoning, minced garlic and a pinch of red pepper flakes. Cook until golden (about 2 minutes).

   For this step

   • 2 tablespoons butter
   • 2 teaspoons Italian seasoning
   • 2 cloves garlic, minced
   • Pinch red pepper flakes
5. 5

   Stir in the chicken broth. Bring to a boil and let simmer for 3-5 minutes. Stir in the cream, pesto and chopped sun dried tomatoes.

   For this step

   • 1/2 cup chicken broth
   • 1 cup heavy whipping cream
   • 1/4 cup basil pesto
   • chopped sun-dried tomatoes
6. 6

   Place seared chicken and any juices left on the plate back into the skillet. Cover with sauce. Sprinkle grated parmesan cheese over the top and transfer to the preheated 400 °F oven to cook (uncovered), for 10-15 minutes or until the chicken is cooked through.

   For this step

   • 1/2 cup grated parmesan cheese