Creamy Pesto Chicken with Irish Cheddar

Creamy Pesto Chicken with Irish Cheddar

A rich and flavorful dish with a creamy pesto sauce and a touch of Irish cheddar cheese, perfect for St. Patrick’s Day

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tbsp butter
• 3 cloves garlic, minced
• ½ cup basil pesto (homemade or store-bought)
• 1 cup heavy cream
• 1 cup shredded Irish cheddar cheese
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp red pepper flakes (optional, for a little heat)
• ¼ cup grated Parmesan cheese (optional, for extra richness)
• Fresh basil or parsley for garnish

Instructions:

1. Sear the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Cook for about 4–5 minutes per side, until golden brown and cooked through. Remove and set aside.

2. Sauté Garlic: In the same pan, add minced garlic and cook for about 30 seconds until fragrant.

3. Make the Sauce: Lower the heat to medium and stir in the basil pesto and heavy cream. Let it simmer for 2–3 minutes, stirring occasionally.

4. Melt the Cheese: Add shredded Irish cheddar cheese (and Parmesan if using), stirring until fully melted and the sauce thickens. Season with red pepper flakes if you like a bit of spice.

5. Combine: Return the chicken to the pan, spooning the sauce over the top. Let it simmer for 2–3 more minutes to absorb the flavors.

6. Serve & Enjoy: Garnish with fresh basil or parsley. Serve over pasta, mashed potatoes, or with crusty bread to soak up the delicious sauce.