Chicken With Red Pesto Sauce

5 from 5 votes

Chicken with red pesto sauce is a 30-minute meal that's full of bold flavors and protein. It can be enjoyed on its own or with pasta and rice!

Prep Time5

Cook Time25

Total Time30

Course: dinner

Cuisine: Italian

Keyword: chicken, gluten free, high protein, pesto, red pesto, tomato, tomatoes

Servings:

Calories: 603kcal

Heat oil in a large pan and add the chicken, searing for 4 minutes on each side and then removing from the pan. It's ok if it's not completely cooked yet, it will finish cooking in the sauce! Keep the pan on the hot stove.
Add a little more oil to the hot pan as needed. Saute the shallots, sun-dried tomatoes, and garlic until fragrant and brown, about 2 minutes.
Add the red pesto to the pan and mix with the shallots, garlic, and tomatoes. Cook for 2 minutes.
Deglaze the pan with the chicken stock, scraping the bottom bits up to get all that good flavor! Deglazing is the process of adding a cold liquid to a hot pan to help release any flavorful bits of food that are stuck to the bottom of the pan.
Whisk the oat milk and cornstarch together in a small bowl. Add this to the hot pan and whisk together.
Next, add the chicken back to the pan. Cook for another 5-7 minutes covered until the chicken reaches 165 degrees F and the sauce is thickened.
Finish with fresh basil and parmesan and enjoy!

Nutritional information is an estimate and for informational purposes only.

See the post for substitution options and storage notes.

Have a food allergy? See our post above for allergy swaps!