Pan-Fried Chicken Breast with Creamy Pesto Sauce
This Italian-inspired plate is built around tender pan-fried chicken, roasted potatoes, crisp green beans, and a creamy pesto sauce. It is a good weeknight recipe when you want something comforting but still fresh and balanced.
Why this works
The chicken is flattened before cooking, which helps it brown evenly and stay tender. The sauce comes together in the same pan with garlic, creme fraiche, stock, and pesto, so it picks up extra flavour without needing a long simmer.
Ingredients
- Chicken breasts
- Potatoes, cut into chunks
- Green beans
- Garlic
- Creme fraiche
- Green pesto
- Chicken stock paste
- Olive oil, salt, and black pepper
Method
- Roast the potato chunks with olive oil, salt, and pepper until golden and crisp at the edges.
- Flatten the chicken breasts to an even thickness, season well, then pan-fry until browned on both sides and cooked through.
- Rest the chicken for a few minutes while you make the sauce.
- In the same pan, warm the garlic briefly, then stir in creme fraiche, stock, pesto, and a splash of water. Simmer until glossy and lightly thickened.
- Boil or steam the green beans until just tender, then season with olive oil, salt, and pepper.
- Serve the chicken with the potatoes and beans, spooning the creamy pesto sauce over the top.
Cottolio tip
Use a medium-high heat for the chicken and avoid moving it too often. A good sear gives the sauce more depth once the garlic and cream go into the pan.
