Why You’ll Love This Recipe

Creamy Pesto Chicken is the perfect combination of savory, rich, and herbaceous flavors. The creamy pesto sauce elevates the chicken, making it moist and flavorful, while the basil and garlic add depth to the dish. This recipe is a one-pan wonder, so cleanup is a breeze, and it can be made in less than 30 minutes, making it an ideal choice for busy nights. It’s versatile enough to pair with a variety of sides and sure to become a family favorite!

Ingredients

4 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper, to taste
2 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth (or vegetable broth)
½ cup grated Parmesan cheese
3-4 tablespoons pesto (store-bought or homemade)
1 teaspoon lemon juice (optional, for brightness)
Fresh basil, for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the chicken: Season the chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 6-7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set it aside.
Make the creamy pesto sauce: In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Then, add the chicken broth, heavy cream, and Parmesan cheese, stirring to combine. Bring to a simmer and let the sauce cook for 2-3 minutes, until it begins to thicken.
Add pesto: Stir in the pesto and lemon juice (if using), mixing well until the sauce is smooth and creamy. Taste and adjust seasoning with more salt or pepper if necessary.
Combine chicken and sauce: Return the cooked chicken breasts to the skillet, spooning the creamy pesto sauce over the top. Let it simmer for 2-3 minutes to allow the flavors to meld together and the chicken to warm through.
Serve: Garnish with fresh basil leaves and extra Parmesan cheese, if desired. Serve with pasta, rice, or a fresh salad for a complete meal.

Servings and Timing

Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Variations

Chicken Thighs: You can substitute boneless, skinless chicken thighs for a juicier, more flavorful option.
Vegetarian Option: For a vegetarian version, swap the chicken for pan-seared tofu, portobello mushrooms, or roasted vegetables like zucchini or eggplant.
Pasta: Serve the creamy pesto chicken over a bed of pasta for a more filling meal. Pasta shapes like fettuccine, penne, or spaghetti work best.
Spicy Version: Add a pinch of red pepper flakes to the pesto sauce for a spicy kick.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the creamy pesto chicken (without the garnish) in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat gently on the stove over low heat, adding a splash of cream or chicken broth to thin the sauce if necessary.

FAQs

1. Can I use store-bought pesto for this recipe?

Yes, you can use store-bought pesto for convenience. However, homemade pesto will elevate the dish with a fresher, more vibrant flavor.

2. Can I make this dish dairy-free?

To make this recipe dairy-free, use coconut cream instead of heavy cream, nutritional yeast instead of Parmesan cheese, and a dairy-free pesto.

3. Can I use a different type of cheese?

Yes, you can substitute Parmesan with other cheeses like Romano, Asiago, or even Pecorino for a different flavor.

4. Can I make this creamy pesto sauce ahead of time?

Yes, you can prepare the creamy pesto sauce ahead of time and store it in the fridge for up to 2 days. Reheat it gently on the stove before adding the chicken.

5. How can I make the sauce thicker?

To thicken the sauce, let it simmer for a few extra minutes or add a little more grated Parmesan cheese. You can also add a tablespoon of cornstarch mixed with water to thicken it.

6. Can I use a different protein in this dish?

Yes, you can substitute the chicken with other proteins such as shrimp, turkey, or even a plant-based protein like seitan or tempeh for a vegetarian version.

7. Can I make this dish ahead of time?

While this dish is best served fresh, you can prepare the sauce ahead of time and store it separately from the chicken. When you’re ready to serve, just reheat the sauce, cook the chicken, and combine.

8. How do I make this a lighter version?

For a lighter version, you can substitute heavy cream with half-and-half or use a lighter pesto sauce that is made with less oil. You can also reduce the amount of Parmesan cheese for a lower-calorie option.

9. Can I serve this dish with a salad?

Yes! A fresh green salad or a simple arugula salad with lemon vinaigrette pairs wonderfully with this creamy pesto chicken. It adds a nice contrast to the richness of the sauce.

10. What kind of pasta goes well with this chicken?

Pasta shapes like fettuccine, penne, or spaghetti pair perfectly with creamy pesto chicken. You can toss the chicken and sauce with the pasta for a complete meal.

Conclusion

Creamy Pesto Chicken is a perfect weeknight meal that combines tender, juicy chicken with a rich, flavorful pesto sauce. This easy-to-make dish is both comforting and indulgent, making it a favorite in any household. With minimal ingredients and a quick cooking time, this recipe is ideal for anyone looking to enjoy a delicious, satisfying meal without spending hours in the kitchen. Whether served with pasta, rice, or a fresh side salad, this creamy pesto chicken is sure to become a staple in your recipe collection!

Creamy Pesto Chicken

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Creamy Pesto Chicken combines tender chicken breasts with a rich, creamy pesto sauce. The dish is full of vibrant basil pesto flavor, complemented by garlic, Parmesan cheese, and a touch of lemon. It’s quick, easy, and perfect for weeknight dinners or special occasions.

Author: Laura
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Dish
Method: Pan-frying
Cuisine: Italian

Instructions

Prepare the chicken: Season the chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 6-7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set it aside.

Make the creamy pesto sauce: In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Then, add the chicken broth, heavy cream, and Parmesan cheese, stirring to combine. Bring to a simmer and let the sauce cook for 2-3 minutes, until it thickens slightly.
Add pesto: Stir in the pesto and lemon juice (if using), mixing until smooth and creamy. Taste and adjust seasoning with salt or pepper if necessary.
Combine chicken and sauce: Return the cooked chicken breasts to the skillet, spooning the creamy pesto sauce over the top. Let it simmer for 2-3 minutes to allow the flavors to meld and the chicken to warm through.
Serve: Garnish with fresh basil and extra Parmesan cheese, if desired. Serve with pasta, rice, or a fresh salad for a complete meal.

Notes

For a lighter version, substitute heavy cream with half-and-half or use a lighter pesto sauce with less oil.
You can make the creamy pesto sauce ahead of time and store it in the fridge for up to 2 days. Reheat gently before serving.
For a vegetarian option, substitute the chicken with pan-seared tofu or roasted vegetables like zucchini or eggplant.

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 450
Sugar: 3g
Sodium: 700mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 38g
Cholesterol: 125mg