Get the skin-on chicken and season it with salt and pepper (as per taste) on both sides. Cut up some garlic, parsley, bell peppers and Cremini mushrooms. Once everything is ready, take a skillet and heat some olive oil.

Lay down the chicken, skin side first, and let it produce that sizzling sound. Once that side is fried, flip it (Drum rolls for that golden brown skin) and continue cooking. When it’s done, remove it from that pan and set it aside.

In the same pan, heat some butter, and add the mushrooms. Then, season it with a pinch of salt and add the chopped garlic. Sautee it for a little bit and put in your bell peppers.

After a few seconds, add some water to deglaze it, and mix in the red pesto sauce. Once done, you need to season it with salt and pepper. Then, add the heavy cream.

After mixing everything well, put that cooked chicken in the sauce to finish cooking. Use a meat thermometer to check the temperature. And, when it’s done to your liking, garnish with some parsley.

Annnd, you are done! The creamy red pesto chicken is ready. Enjoy the juicy and crispy meat, but don’t forget to lather it up with that lovely red pesto sauce.