This dish is the ultimate blend of simplicity and indulgence. With just a few ingredients, you can create a restaurant-quality meal in under 30 minutes. The creamy sauce is full of herby, garlicky pesto flavor that clings perfectly to the juicy chicken. Plus, it’s versatile—you can customize it with your favorite sides or vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts
Olive oil or butter
Salt
Black pepper
Garlic
Pesto (store-bought or homemade)
Heavy cream
Grated Parmesan cheese
Cherry tomatoes (optional)
Fresh basil (optional, for garnish)
Directions
Season the chicken breasts with salt and black pepper on both sides.
Heat olive oil or butter in a large skillet over medium heat.
Add the chicken and sear for about 5–6 minutes per side, or until golden brown and cooked through. Remove and set aside.
In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
Lower the heat and pour in the heavy cream. Stir in the pesto and bring to a gentle simmer.
Add grated Parmesan cheese and stir until the sauce thickens slightly.
Return the chicken to the skillet and spoon the sauce over the top. Simmer for 2–3 more minutes to let the flavors meld.
Optional: Add halved cherry tomatoes for a burst of freshness.
Garnish with fresh basil and serve hot.
Servings and timing
This recipe serves 4 people. Preparation takes about 10 minutes, and cooking time is approximately 20 minutes, for a total time of 30 minutes.
Variations
Low-Carb Version: Serve over cauliflower rice or zucchini noodles.
Add Veggies: Stir in spinach, mushrooms, or sun-dried tomatoes for extra flavor and texture.
Lighter Option: Use half-and-half or coconut milk in place of heavy cream.
Cheesy Twist: Top with mozzarella or provolone and broil briefly until melted.
Spicy Pesto: Use a spicy pesto or add a pinch of red pepper flakes to the sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave in 1-minute intervals, stirring in between. If the sauce thickens too much, add a splash of cream or chicken broth to loosen it.
To freeze, cool completely and transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work just as well and may be even juicier.
Can I make this dairy-free?
You can substitute the cream with coconut milk and use a dairy-free pesto and cheese alternative.
Can I use homemade pesto?
Absolutely. Homemade pesto will give the dish a fresher, more vibrant flavor.
What sides go well with creamy pesto chicken?
Pasta, rice, mashed potatoes, roasted vegetables, or crusty bread are all excellent choices.
Can I make this ahead of time?
Yes, you can make it a day ahead. Store in the fridge and reheat gently before serving.
How do I know when the chicken is cooked?
Use a meat thermometer—chicken is done when it reaches 165°F (74°C) internally.
Can I use milk instead of cream?
You can, but the sauce will be thinner and less rich. A thickener like cornstarch may help.
Is this recipe gluten-free?
Yes, if you use gluten-free pesto and serve it with gluten-free sides.
How can I make the sauce thicker?
Simmer the sauce a little longer or stir in a small amount of cornstarch slurry.
Can I double the recipe?
Yes, just be sure to use a large enough skillet to avoid overcrowding and cook in batches if needed.
Conclusion
Creamy pesto chicken is a fast, flavorful, and satisfying dish that turns simple ingredients into something special. Whether you’re cooking for your family or hosting dinner guests, this meal delivers comfort and elegance in every bite. With endless ways to serve and customize it, creamy pesto chicken is sure to become a weeknight favorite.
Creamy pesto chicken is a quick, rich, and flavorful dish featuring seared chicken breasts smothered in a luscious pesto and cream sauce. Perfect for weeknight dinners or entertaining, it pairs well with pasta, rice, or veggies.
Ingredients
4 boneless, skinless chicken breasts
1–2 tablespoons olive oil or butter
Salt, to taste
Black pepper, to taste
2 garlic cloves, minced
1/2 cup pesto (store-bought or homemade)
1 cup heavy cream
1/4 cup grated Parmesan cheese
1 cup cherry tomatoes, halved (optional)
Fresh basil, for garnish (optional)
Instructions
Season chicken breasts with salt and black pepper on both sides.
Heat olive oil or butter in a large skillet over medium heat.
Sear the chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
Lower the heat and pour in the heavy cream. Stir in the pesto and bring to a gentle simmer.
Add Parmesan cheese and stir until the sauce thickens slightly.
Return the chicken to the skillet, spoon the sauce over it, and simmer for 2–3 more minutes.
Optional: Add cherry tomatoes and cook until just softened.
Garnish with fresh basil and serve hot.
Notes
Use boneless thighs for an even juicier alternative.Serve with pasta, rice, mashed potatoes, or roasted vegetables.For a lighter sauce, use half-and-half or coconut milk.Add spinach, sun-dried tomatoes, or mushrooms for extra flavor.Double the sauce if serving over pasta for more coverage.
