Creamy Pesto Chicken

Why You’ll Love Creamy Pesto Chicken Recipe

• It’s fast: only about 35 minutes from start to finish.

• Big flavour with minimal fuss: the pesto provides depth with very little extra effort.

• Versatile: pairs beautifully with pasta, rice, or even crusty bread to soak up the sauce.

• Crowd‑pleaser: rich, creamy, and satisfying—great for family meals or date night.

• Adaptable: easy to add in extra veggies or tweak the sauce for your tastes.

Ingredients

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

• boneless, skinless chicken breasts

• salt

• pepper

• olive oil

• garlic cloves, minced

• grape tomatoes, halved

• heavy cream

• pesto

Directions

1. Fillet each chicken breast into two thinner pieces (or pound each breast to an even thickness and cut into four portions). Season both sides of the chicken with salt and pepper.

2. Heat a large skillet over medium heat. Once hot, add 1 Tbsp of olive oil, swirl to coat the skillet. Add the chicken and cook until golden brown on both sides and cooked through—about 7‑10 minutes total. Remove the cooked chicken and set aside.

3. Reduce heat to medium‑low. Add the remaining olive oil, minced garlic, and halved grape tomatoes to the skillet. Sauté for about 5 minutes, or until the tomatoes begin to soften and lose their shape.

4. Add the heavy cream and pesto to the skillet with the tomatoes and garlic. Stir to combine and allow the sauce to come up to a gentle simmer. Taste the sauce and add additional salt or pepper if desired.

5. Return the chicken to the skillet, spooning the sauce and tomatoes over the pieces. Let the chicken simmer in the sauce for a few more minutes until heated through and fully coated.

6. Serve the chicken with sauce hot, poured over pasta, rice, or with crusty bread on the side to absorb the extra sauce. A light side salad is a good match given the richness of the dish.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Swap out the basil pesto for a sun‑dried tomato pesto or red pepper pesto for a flavour twist.

• Add in extra vegetables: spinach stirred in at the end, broccoli florets, or artichoke hearts would work well.

• For a lighter version, replace heavy cream with half‑and‑half or a lighter cream alternative.

• Make it gluten‑free by serving over rice, quinoa, or gluten‑free pasta.

• Boost the sauce: double the cream and pesto if you love extra sauce to ladle over more pasta or bread.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Gently reheat in a skillet over low heat, adding a splash of cream or milk if the sauce has thickened too much. You can also reheat in the microwave, stirring midway to ensure even heating.

• Freezing: The sauce can separate when frozen due to the cream; if you choose to freeze, do so only the chicken and tomatoes without pasta/side, then thaw and reheat slowly, stirring in a little fresh cream if needed to restore texture.

FAQs

What kind of pesto should I use?

You can use any kind of pesto you like—basil pesto is classic, but a red pesto (sun‑dried tomato) or even kale pesto will work well. Choose a flavour you enjoy.

Can I use chicken thighs instead of breasts?

Yes—boneless, skinless chicken thighs will work. They may require a few extra minutes of cooking time, and you may want to trim excess fat.

Can I make this recipe dairy‑free?

You can try substituting the heavy cream with a dairy‑free cream alternative (such as coconut cream or a soy‑based cream) and use a dairy‑free pesto. The flavour will change slightly but the format works.

Can I add more vegetables to this dish?

Definitely. Spinach, broccoli florets, artichoke hearts, or mushrooms would all be good additions. Just add them in when you sauté the tomatoes or right after so they cook through.

What should I serve this with?

This pairs beautifully with pasta (such as fettuccine or penne), rice, quinoa, or crusty bread. Also, a simple green salad makes a nice accompaniment given the richness of the sauce.

How can I make the sauce thicker or thinner?

If you want a thicker sauce, allow the cream and pesto mixture to simmer a bit longer uncovered so it reduces slightly. To thin it out, you can add a little milk, chicken broth, or extra cream.

Is it freezer‑friendly?

You can freeze the chicken with sauce, but note the cream‑based sauce may separate upon thawing. It’s better to freeze the sauceless chicken parts or serve fresh for the best texture.

How can I know when the chicken is cooked through?

Use a meat thermometer: the internal temperature should reach 165 °F (74 °C) for chicken breasts. Alternatively, cut into the thickest part of a piece—there should be no pink, and the juices should run clear.

Can I prepare any parts of this ahead of time?

Yes. You can fillet or pound the chicken ahead of time and season it. You can also measure out the cream and pesto ahead. When you’re ready to cook, you’ll just need to do the sautéing and finish the sauce.

How do I prevent the sauce from separating?

Keep the heat moderate (medium‑low for the sauce step) and don’t bring the cream to a full boil. Stir gently, and once the sauce is combined with pesto and heated through, fold the chicken back in carefully so the sauce remains smooth.

Conclusion

This Creamy Pesto Chicken offers a delicious, fuss‑free dinner that delivers comfort and flavour in under 40 minutes. With tender chicken, a lush pesto‑cream sauce, and the flexibility to customize veggies or sides, it’s a recipe worth keeping in your rotation. Enjoy building this dish around your favourite sides, and dig into a creamy, satisfying meal.

Creamy Pesto Chicken

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This Creamy Pesto Chicken is a quick and comforting dish made with tender chicken breasts in a rich, creamy pesto sauce. Perfect for a weeknight dinner, it pairs well with pasta or vegetables.

• Author: Emily
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

• 2 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 Tbsp olive oil
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup basil pesto
• 1/4 cup grated Parmesan cheese

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Instructions

1. Slice the chicken breasts in half horizontally to create thinner cutlets. Season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium heat. Add the chicken and cook until golden and cooked through, about 4-5 minutes per side. Remove the chicken and set aside.
3. Add chicken broth to the skillet and stir to deglaze the pan, scraping up any browned bits.
4. Reduce heat to low and add heavy cream, pesto, and Parmesan cheese. Stir until the sauce is smooth and heated through.
5. Return the cooked chicken to the skillet and spoon the sauce over the top. Let it simmer for a couple of minutes to heat through.
6. Serve hot with your choice of side like pasta, rice, or vegetables.

Notes

• Use store-bought or homemade pesto for convenience.
• For a lighter version, substitute half-and-half for heavy cream.
• This dish pairs well with pasta, rice, or roasted vegetables.
• Leftovers can be stored in the fridge for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 1 g
• Sodium: 470 mg
• Fat: 31 g
• Saturated Fat: 12 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 3 g
• Fiber: 0 g
• Protein: 32 g
• Cholesterol: 120 mg