Why You’ll Love This Recipe
This Creamy Pesto Chicken is quick to prepare while delivering restaurant-quality flavor. The creamy sauce combines perfectly with the fresh herb flavor of pesto, creating a rich and comforting dish that pairs beautifully with many sides. It is ideal for busy weeknights or cozy dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 boneless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup basil pesto
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken broth
Optional garnish:
- Fresh basil
- Extra Parmesan cheese
- Red pepper flakes
Directions
Season the chicken with salt, black pepper, and garlic powder.
Heat olive oil in a large skillet over medium heat.
Cook the chicken for about 5 to 6 minutes per side until golden brown and fully cooked.
Transfer the chicken to a plate and set aside.
In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.
Pour in the chicken broth and stir to loosen any browned bits from the pan.
Add the heavy cream and pesto, stirring until smooth.
Mix in the Parmesan cheese and cook until the sauce thickens slightly.
Return the chicken to the skillet and spoon the sauce over the top.
Simmer for 2 to 3 minutes until everything is heated through.
Garnish with fresh basil or extra Parmesan cheese if desired.
Serve warm.
Servings and timing
Servings: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
Add spinach or sun-dried tomatoes for extra flavor.
Use shrimp instead of chicken for a seafood version.
Serve over pasta, mashed potatoes, or rice.
Use half-and-half instead of heavy cream for a lighter sauce.
Add mushrooms for extra richness.
Storage/Reheating
Store Creamy Pesto Chicken in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave until warmed through.
Add a splash of cream or broth if the sauce thickens too much during storage.
Freeze for up to 2 months, though the cream sauce may separate slightly after thawing.
FAQs
What type of pesto works best?
Basil pesto is traditional, but spinach or sun-dried tomato pesto also work well.
Can I use chicken thighs instead of breasts?
Yes. Chicken thighs stay juicy and flavorful in this recipe.
Can I make this dish dairy-free?
Yes. Use dairy-free cream and pesto alternatives.
What sides pair well with Creamy Pesto Chicken?
Pasta, rice, roasted vegetables, or garlic bread pair beautifully.
Can I use store-bought pesto?
Yes. Store-bought pesto works perfectly for convenience.
Why is my sauce too thick?
Add a little chicken broth or cream to thin the sauce.
Can I make this recipe low-carb?
Yes. Serve it with vegetables or cauliflower rice instead of pasta.
How do I know when the chicken is done?
The chicken should reach an internal temperature of 165°F (74°C).
Can I add extra cheese?
Yes. Parmesan or mozzarella both work wonderfully.
Can I prepare this dish ahead of time?
Yes. It reheats very well for meal prep or leftovers.
Conclusion
Creamy Pesto Chicken is a rich and comforting dish filled with tender chicken and creamy basil pesto sauce. Easy to prepare and packed with flavor, this one-pan meal is perfect for quick dinners, cozy evenings, or impressive family meals.
PrintCreamy Pesto Chicken
Creamy Pesto Chicken is a rich and flavorful dish made with tender chicken simmered in a creamy basil pesto sauce. This easy one-pan recipe is comforting, savory, and perfect for serving with pasta, rice, or vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Calorie
Ingredients
- 4 boneless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup basil pesto
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken broth
- Fresh basil (optional garnish)
- Extra Parmesan cheese (optional garnish)
- Red pepper flakes (optional garnish)
Instructions
- Season the chicken with salt, black pepper, and garlic powder.
- Heat olive oil in a large skillet over medium heat.
- Cook the chicken for about 5 to 6 minutes per side until golden brown and fully cooked.
- Transfer the chicken to a plate and set aside.
- In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the chicken broth and stir to loosen any browned bits from the pan.
- Add the heavy cream and pesto, stirring until smooth.
- Mix in the Parmesan cheese and cook until the sauce thickens slightly.
- Return the chicken to the skillet and spoon the sauce over the top.
- Simmer for 2 to 3 minutes until everything is heated through.
- Garnish with fresh basil, extra Parmesan cheese, or red pepper flakes if desired.
- Serve warm.
Notes
- Add spinach or sun-dried tomatoes for extra flavor.
- Shrimp can be substituted for chicken for a seafood variation.
- Serve over pasta, rice, or mashed potatoes for a complete meal.
- Use half-and-half instead of heavy cream for a lighter sauce.
- Mushrooms add extra richness and texture.
- Store leftovers in the refrigerator for up to 4 days.
- Add a splash of broth or cream when reheating if the sauce thickens.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 145 mg
