Creamy pesto chicken features golden chicken breasts in a smooth basil, garlic and Parmesan sauce. Sun-dried tomatoes add color and a concentrated sweet-tart flavor that complements the pesto.
The entire dish cooks in one skillet in approximately 30 minutes. Serve it over pasta, mashed potatoes, rice or zucchini noodles to capture every spoonful of sauce.
Both homemade and store-bought pesto work, making this a convenient dinner for busy evenings.
Why You’ll Love This Pesto Chicken
- Ready in approximately 30 minutes.
- Prepared in one skillet.
- Rich basil and garlic flavor.
- Uses convenient prepared pesto.
- Suitable for pasta or rice.
- Easy enough for weeknights.
- Attractive enough for guests.
- Simple to customize.
- Made with readily available ingredients.
- Naturally gluten-free when the pesto and broth are verified.
Ingredients You’ll Need
- 4 small boneless, skinless chicken breasts.
- ¾ teaspoon salt.
- ½ teaspoon black pepper.
- ½ teaspoon Italian seasoning.
- 2 tablespoons olive oil.
- 1 tablespoon unsalted butter.
- 3 garlic cloves, minced.
- ½ cup low-sodium chicken broth.
- 1 cup heavy cream.
- ⅓ cup basil pesto.
- ½ cup freshly grated Parmesan.
- ⅓ cup drained sun-dried tomatoes, sliced.
- 2 cups baby spinach, optional.
- Fresh basil, for garnish.
Ingredient Notes
Chicken: Use small breasts or slice large breasts horizontally into thinner cutlets.
Pesto: Prepared basil pesto makes the recipe convenient. Taste it before adding salt because pesto and Parmesan may both be salty.
Heavy cream: Heavy cream produces a smooth, stable sauce. Half-and-half creates a thinner result.
Parmesan: Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
Sun-dried tomatoes: Drain oil-packed tomatoes before slicing. They add color and concentrated flavor.
Spinach: Optional spinach wilts into the sauce and adds a vegetable without extending the cooking time significantly.
How to Make Creamy Pesto Chicken
Step 1: Prepare the Chicken
Pat the chicken dry.
Pound the breasts to an even thickness or slice large breasts into cutlets.
Season both sides with salt, black pepper and Italian seasoning.
Step 2: Brown the Chicken
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken in a single layer and cook for 4–5 minutes per side.
Transfer the browned chicken to a clean plate. It will finish cooking in the sauce.
Step 3: Sauté the Garlic
Reduce the heat to medium.
Add the butter and garlic to the skillet. Cook for approximately 30 seconds.
Scrape up the browned pieces from the bottom without allowing the garlic to burn.
Step 4: Deglaze the Skillet
Pour in the chicken broth.
Stir and simmer for 2–3 minutes, allowing the liquid to reduce slightly.
Step 5: Prepare the Cream Sauce
Reduce the heat to medium-low.
Add the heavy cream and sun-dried tomatoes. Simmer gently for 2–3 minutes.
Stir in the pesto and Parmesan until the cheese melts.
Do not boil the sauce aggressively.
Step 6: Finish Cooking the Chicken
Return the chicken and any accumulated juices to the skillet.
Simmer gently for 3–5 minutes, until the chicken reaches 165°F.
Add the optional spinach during the final 2 minutes and stir until wilted.
Step 7: Rest and Serve
Remove the skillet from the heat.
Allow the sauce to stand for 2–3 minutes, then taste and adjust the seasoning.
Garnish with basil and additional Parmesan.
Tips for Perfect Pesto Chicken
Use Evenly Thick Chicken
Thin, even pieces brown and cook at approximately the same rate.
Avoid Overcooking
Chicken breast becomes dry when cooked substantially beyond 165°F.
Keep the Sauce Below a Boil
High heat may cause the cream and cheese to separate.
Add Pesto Near the End
Gentle cooking preserves its fresh basil flavor and bright green color.
Taste Before Salting
Pesto, Parmesan and broth may already provide sufficient salt.
Thin the Sauce When Necessary
Add warm chicken broth in small quantities if the sauce becomes too thick.
Recipe Variations
Creamy Pesto Chicken Pasta
Slice the cooked chicken and combine it with 8–12 ounces of cooked pasta. Add pasta water to loosen the sauce.
Mushroom Pesto Chicken
Cook 8 ounces of sliced mushrooms after browning the chicken.
Tomato Pesto Chicken
Add halved cherry tomatoes during the final few minutes.
Spicy Pesto Chicken
Add crushed red pepper flakes with the garlic.
Mozzarella Pesto Chicken
Top each chicken breast with mozzarella and broil briefly.
Pesto Chicken Thighs
Use boneless thighs and adjust the cooking time according to thickness.
What to Serve With Creamy Pesto Chicken
- Pasta.
- Creamy mashed potatoes.
- White rice.
- Garlic bread.
- Homemade dinner rolls.
- Roasted green beans.
- Steamed broccoli.
- Caesar salad.
- Zucchini noodles.
Make-Ahead Instructions
Slice and season the chicken up to one day in advance.
The entire dish can also be prepared a day ahead, although the sauce is smoothest when freshly made.
Reheat it slowly to prevent the cream from separating.
Storage and Reheating
Refrigerate cooled leftovers in an airtight container for 3–4 days.
Reheat gently in a covered skillet over low heat. Add a splash of broth or cream and avoid boiling.
Can You Freeze Creamy Pesto Chicken?
The cooked chicken can be frozen, but cream sauces may separate after thawing.
For the best result, freeze the chicken without the finished sauce and prepare fresh sauce when serving.
Frequently Asked Questions
Can I use store-bought pesto?
Yes. Choose a pesto with basil, olive oil, Parmesan, garlic and nuts among its primary ingredients.
Can I use chicken thighs?
Yes. Boneless thighs remain juicy and work well with the pesto sauce.
Why did my sauce separate?
The skillet may have been too hot, or the sauce may have boiled after adding the cream and Parmesan.
How can I thicken the sauce?
Simmer it gently before returning the chicken, or add more freshly grated Parmesan.
How can I thin the sauce?
Add warm chicken broth or reserved pasta water in small amounts.
Can I make it without cream?
Use a tested dairy-free cream alternative or prepare a lighter sauce with broth and pesto. The texture will differ.
Is pesto gluten-free?
Many pesto products are naturally gluten-free, but always verify the label when cooking for someone with celiac disease or gluten sensitivity.
Creamy Pesto Chicken Recipe Card
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 4
Course: Dinner
Cuisine: Italian-American
Method: Stovetop
Instructions
- Pound the chicken to an even thickness.
- Season it with salt, pepper and Italian seasoning.
- Heat the olive oil in a skillet.
- Brown the chicken for 4–5 minutes per side.
- Transfer the chicken to a plate.
- Add the butter and garlic; cook for 30 seconds.
- Pour in the broth and simmer for 2–3 minutes.
- Add the cream and sun-dried tomatoes.
- Stir in the pesto and Parmesan over low heat.
- Return the chicken to the skillet.
- Simmer until it reaches 165°F.
- Add optional spinach and cook until wilted.
- Garnish with basil and Parmesan.
Recipe Notes
- Use evenly thick chicken pieces.
- Do not boil the cream sauce.
- Add pesto over gentle heat.
- Taste before adding additional salt.
- Test the complete recipe before confirming exact timings.