Creamy Pesto Chicken

Why You’ll Love This Recipe

Creamy Pesto Chicken is quick enough for a weeknight dinner but tastes like something you’d get at a cozy Italian bistro. The sauce is velvety and aromatic, and the whole dish comes together in just one pan. It’s also highly customizable and pairs beautifully with many side dishes, making it a versatile addition to your dinner rotation.

Ingredients

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

• Boneless, skinless chicken breasts or thighs
• Salt and pepper
• Olive oil or butter
• Garlic (minced)
• Chicken broth or white wine
• Heavy cream or half-and-half
• Basil pesto (store-bought or homemade)
• Parmesan cheese (grated)
• Cherry tomatoes or sun-dried tomatoes (optional)
• Fresh basil (optional for garnish)

Directions

1. Prepare the chicken: Season chicken on both sides with salt and pepper.
2. Sear the chicken: In a large skillet, heat olive oil over medium-high heat. Sear the chicken for 5–6 minutes per side, or until golden brown and cooked through. Transfer to a plate and set aside.
3. Make the sauce: Lower heat to medium. Add garlic to the same skillet and sauté for 30 seconds. Deglaze the pan with chicken broth or white wine, scraping up any browned bits.
4. Add cream and pesto: Stir in the heavy cream and pesto. Simmer for 2–3 minutes until the sauce thickens slightly. Stir in grated Parmesan and cherry or sun-dried tomatoes if using.
5. Return chicken to pan: Add the chicken back to the skillet, spooning sauce over the top. Simmer for another 2–3 minutes to heat through.
6. Serve: Garnish with fresh basil and more Parmesan if desired. Serve over pasta, rice, or with a side of crusty bread.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes

Variations

• Low-carb: Serve with zucchini noodles or cauliflower rice.
• Cheesy version: Top with mozzarella and broil until bubbly.
• Add greens: Stir in spinach or kale at the end for extra nutrients.
• Spicy kick: Add a pinch of red pepper flakes to the sauce.
• Dairy-free: Use coconut cream and dairy-free pesto for a plant-based alternative.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce. You can also microwave in 1-minute intervals, stirring between rounds. Freezing is possible, but the cream sauce may slightly separate when thawed.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work well and are often more tender and flavorful.

What kind of pesto should I use?

Classic basil pesto is traditional, but sun-dried tomato or arugula pesto also work well.

Can I make this dairy-free?

Yes, use a dairy-free pesto and coconut milk or a dairy-free cream alternative.

How do I thicken the sauce?

Simmer a bit longer, or stir in more grated Parmesan cheese to thicken naturally.

Is this gluten-free?

Yes, the dish is naturally gluten-free if your pesto and broth are gluten-free.

Can I make this in advance?

Yes, the dish can be made ahead and reheated. Store the chicken and sauce separately for best results.

Can I add pasta directly to the skillet?

Yes, stir in cooked pasta and toss with the sauce before serving.

What sides go well with this?

Pasta, mashed potatoes, roasted vegetables, or crusty bread all pair beautifully.

Can I make this with store-bought pesto?

Yes, store-bought pesto works great and saves time—just use a good-quality brand.

How do I prevent the cream from curdling?

Keep the heat low when adding cream and avoid boiling the sauce once it’s added.

Conclusion

Creamy Pesto Chicken is a rich, delicious, and incredibly easy meal that’s perfect for busy nights or a cozy dinner at home. With tender chicken, a velvety pesto sauce, and endless serving options, it’s a dish that’s sure to become a staple in your kitchen. One bite, and you’ll see why it’s always a hit.

Creamy Pesto Chicken

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Creamy Pesto Chicken is a flavorful, one-skillet dish featuring juicy chicken in a rich basil pesto cream sauce. It’s quick, comforting, and perfect for serving over pasta, rice, or veggies—ideal for a weeknight dinner that feels special.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-Inspired

Ingredients

• 4 boneless, skinless chicken breasts or thighs
• Salt and pepper, to taste
• 1 tablespoon olive oil or butter
• 3 cloves garlic, minced
• 1/2 cup chicken broth or dry white wine
• 1 cup heavy cream or half-and-half
• 1/3 cup basil pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• 1/2 cup cherry tomatoes or sun-dried tomatoes (optional)
• Fresh basil (optional, for garnish)

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Instructions

1. Season chicken with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5–6 minutes per side, until golden and cooked through. Transfer to a plate.
3. Lower heat to medium. Add garlic and sauté for 30 seconds.
4. Deglaze pan with chicken broth or wine, scraping up browned bits.
5. Stir in cream and pesto. Simmer for 2–3 minutes, then add Parmesan and tomatoes if using.
6. Return chicken to skillet and spoon sauce over top. Simmer for 2–3 more minutes.
7. Garnish with fresh basil and serve warm over pasta, rice, or veggies.

Notes

• Use a high-quality pesto for the best flavor.
• To thicken sauce, simmer longer or add more Parmesan.
• To make dairy-free, use coconut cream and dairy-free pesto.

Nutrition

• Serving Size: 1 chicken breast with sauce
• Calories: 460
• Sugar: 2g
• Sodium: 540mg
• Fat: 32g
• Saturated Fat: 13g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 35g
• Cholesterol: 135mg