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  • Lauren

Pan Seared Pesto Chicken

Creamy pesto coconut sauce brings rich flavor to juicy chicken! Simple, clean ingredients make up this gluten and dairy free dish. Serve over rice or with a side of veggies!

3-4 organic chicken breasts

2 Tbs extra virgin olive oil

1 cup additive free coconut milk

5 Tbs pesto (homemade or Seggiano brand)

1 Tbs arrow root powder

Lightly salt and pepper chicken breasts and spread 3 Tbs pesto to cover evenly. Cover and refrigerate for a couple hours if time available or prepare right away.

Over medium heat warm oil in large skillet. Add chicken and sear for 5-10 minutes each side until internal temp 165. Cook time will vary depending on size and thickness of chicken breasts. I use a meat tenderizer to pound out chicken for uniformity.

Once chicken is cooked, remove from pan and set aside.

Mix together 2 Tbs pesto, arrow root powder and coconut milk in small bowl. Reduce heat to low and to the same skillet add sauce mixture. Whisk constantly at first to prevent over thickening, bring to a low simmer for a couple minutes.

Add your chicken back to pan and heat through a couple minutes more. Serve with brown rice, cauliflower rice or roasted veggies!

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