Creamy pesto chicken has saved me more than one hectic weeknight. When I first moved to the U.S., I craved quick dinners that still felt special. This one-pan creamy pesto chicken recipe comes together in under 30 minutes and fits perfectly into my busy life—simple, comforting, and impressive. Plus, I’ve got a handy free Guide to 5 Essential Pan Sauces to boost your sauce game!
Table of Contents
Why You’ll Love This Foolproof Creamy Pesto Chicken
- Foolproof flavor: I’ll show you exactly how to make the perfect creamy pesto sauce every time without any stress.
- Super fast: Ready in under 30 minutes, this meal fits seamlessly into busy evenings. If you’re looking for more quick and easy one-pot meals, our White Lasagna Soup is a fantastic option.
- Minimal ingredients: Just a handful of pantry staples and fresh ingredients for maximum impact.
- Endlessly customizable: Easily swap proteins or add veggies to suit your family’s taste and dietary needs.
Ingredients for Creamy Pesto Chicken
This recipe relies on simple, fresh ingredients that come together beautifully:
- 2 boneless, skinless chicken breasts (about 1.3 lb. total). For another delicious chicken dinner, try our Ultimate Chicken and Dumplings.
- 1/8 tsp salt
- 1/8 tsp pepper
- 2 Tbsp olive oil, divided
- 2 cloves garlic, minced
- 1 pint grape tomatoes, sliced in half
- 1/2 cup heavy cream
- 1/4 cup pesto
Key ingredients here are the pesto and the cream. You can use store-bought pesto for convenience—just make sure you pick a quality one with fresh basil and good olive oil. If you want to try homemade, I have a fantastic pesto recipe that brings extra freshness. Heavy cream provides richness and creaminess, but you could swap in Greek yogurt or half-and-half for a lighter option. For cooking your chicken perfectly, I highly recommend a sturdy cast-iron skillet that helps achieve an ideal sear.
How to Make Creamy Pesto Chicken
1. Prepare the Chicken
Fillet the chicken breasts into two thinner pieces (or pound the chicken to an even thickness then cut each breast in half to create four portions). Season the chicken with a pinch of salt and pepper on both sides.
2. Cook the Chicken
Heat a large skillet over medium heat. Once hot, add 1 Tbsp oil and swirl to coat the surface. Add the chicken to the skillet and cook on each side until golden brown and cooked through (about 7-10 minutes total). Remove the chicken to a clean plate.
3. Sauté Tomatoes and Garlic
Turn the heat down to medium-low. Add the remaining olive oil to the skillet along with the minced garlic and halved grape tomatoes. Sauté for about five minutes, or until the tomatoes start to soften and lose their shape.
4. Make the Creamy Pesto Sauce
Add the heavy cream and pesto to the skillet with the tomatoes and stir to combine. Allow the sauce to come up to a simmer. Taste the sauce and adjust the salt or pepper to your liking.
5. Finish the Dish
Add the chicken back to the skillet with the tomatoes and sauce, turning to coat the chicken. Allow the chicken to simmer in the sauce for just a few minutes more to heat through. Serve hot.
The Secret to a Perfect, Stable Cream Sauce
Cream sauces can sometimes split or curdle, but it’s usually due to temperature shock or too much acid. Using full-fat cream is key to a stable sauce. Avoid boiling the sauce; just bring it to a gentle simmer. Also, add the pesto off the direct heat to keep everything smooth and velvety. This simple knowledge guarantees your sauce will stay luscious and gorgeous every time. For more tips on mastering various sauces for your everyday cooking, explore our collection of recipes.
Pro Tips for the Best Results
- Don’t overcrowd the pan because that will steam your chicken instead of searing it to a golden crust.
- Pound the chicken to an even thickness for consistent cooking so each piece finishes at the same time.
- Use a meat thermometer to ensure perfectly juicy chicken: 165°F is the safe internal temperature.
- Let your skillet heat up fully before adding the chicken for the best non-stick sear.
Recipe Variations & Customizations
| Variation | How to Adapt the Recipe |
|---|---|
| Gluten-Free | Swap the all-purpose flour for a cup-for-cup gluten-free flour blend when dredging the chicken. |
| Dairy-Free | Replace the heavy cream with full-fat canned coconut milk for a rich, creamy texture. Ensure your pesto is dairy-free. |
| Low-Carb / Keto | Omit any flour dredging. Serve over zucchini noodles or cauliflower rice instead of pasta. Ensure your pesto is low in sugar. |
| Add Vegetables | Add 2 cups of fresh spinach or 8 oz of sliced mushrooms to the pan with the tomatoes and garlic. Sauté until wilted/softened. |
| Different Protein | This sauce is great with shrimp (sauté for 2-3 mins until pink) or sliced Italian sausage (brown before starting the recipe). |
What to Serve with Creamy Pesto Chicken
Pair this creamy pesto chicken with pasta shapes that hold sauce well, like rigatoni, penne, or orecchiette. For a fresh contrast, I love serving it with a simple lemon arugula salad. Crusty bread also makes a perfect side to soak up every bit of that luscious sauce.
Storing, Freezing, and Reheating Instructions
Store leftover creamy pesto chicken in an airtight container in the refrigerator for up to 3-4 days. Freezing is not ideal because the cream sauce may separate upon thawing. To reheat, gently warm it on the stovetop over low heat, stirring occasionally to maintain the sauce’s texture.
Creamy Pesto Chicken
Ingredients
Equipment
Method
- Fillet or pound the chicken to an even thickness, then cut each breast in half for four portions. Season both sides with a pinch of salt and pepper.
- Heat a large skillet over medium with 1 Tbsp olive oil. Sear chicken until golden and cooked through, 7–10 minutes total; transfer to a plate.
- Lower heat to medium-low, add remaining 1 Tbsp oil, garlic, and halved tomatoes. Sauté about 5 minutes until the tomatoes soften.
- Stir in heavy cream and pesto and bring to a gentle simmer. Taste and adjust salt and pepper as needed.
- Return chicken to the skillet, turning to coat in sauce, and simmer a few minutes to heat through. Serve hot.
Notes
– Avoid boiling the cream; keep the sauce at a gentle simmer to prevent curdling.
– Great served over pasta or rice, or with crusty bread to soak up the sauce.
– Swap heavy cream with half-and-half for a lighter sauce; simmer a minute longer to thicken.
– Aim for an internal chicken temperature of 165°F (74°C).
– Add a handful of spinach or peas in Step 3 for extra veg.
Frequently Asked Questions (FAQ)
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs will be juicier and add richer flavor. Just adjust the cooking time as thighs can take a little longer to cook through.
How do I get a perfect golden-brown crust on the chicken?
Make sure your skillet is hot before adding the chicken and don’t overcrowd the pan so it sears instead of steams.
How do I prevent my cream sauce from splitting or curdling?
Use full-fat cream, avoid boiling the sauce, and add pesto off the heat to keep the sauce stable and creamy.
Can I add uncooked pasta to make it a one-pot meal?
This recipe isn’t designed for that because the timing of cooking chicken and pasta differ, but you can cook pasta separately and toss it with the sauce.
How do I fix my sauce if it’s too thin or too thick?
If too thin, simmer gently until it reduces; if too thick, add a splash of cream or broth to loosen it up.
Conclusion
This creamy pesto chicken is a new weeknight hero—quick, easy, and delicious enough to impress any dinner guest. It’s fuss-free but still feels special, perfect for busy lives like ours. What will you serve with your creamy pesto chicken? I’d love to hear your ideas in the comments below! Don’t forget to download my free Guide to 5 Essential Pan Sauces to keep elevating your simple meals.
