Valentina Ablaev
This pesto chicken recipe makes the most rich and delicious chicken dinner. Juicy chicken cutlets cooked in a creamy pesto sauce. This dish is both comforting yet bursting with so much flavor! You can serve this dish in many ways, but our favorite is making a classic pesto chicken pasta!
This creamy chicken pesto recipe is a delicious dish that will instantly have you coming back for seconds. Our homemade pesto sauce is the key ingredient that makes this dish memorable. The fresh basil and lemon flavors balance the rich cream sauce, making each bite better than the last!
Why You’ll Love This Creamy Pesto Chicken
As a busy mom who aims to serve a home-cooked meal every day, it can be hard to come up with new dishes that taste great yet at the same time are easy to make. This chicken dish is one of those 30-minute recipesthat taste like you’ve spent hours in the kitchen. This dish is perfect for meal prep and school lunches, making it practical!
Ingredients for Creamy Chicken Basil Pesto
- Chicken – thinly sliced skinless chicken breasts make the perfect protein for this dish. Pound out the thicker sides of the chicken to make them even cutlets.
Substitute: Chicken thighs and even chicken tenderloins can be used for this recipe. - Seasoning – a simple pinch of salt and black pepper blend helps this dish shine.
- Butter – just like in most cream-based sauces, butter gives this sauce a depth of flavor and richness.
- Garlic – fresh minced garlic adds an incredible aroma and flavor to this recipe.
- Tomatoes – halved cherry tomatoes add a burst of flavor and color!
- Cream – heavy cream makes the sauce hearty and thick!
Substitute: Make this dish lighter using half and half or whole milk instead of cream! - Pesto – our homemade pesto is loaded with basil, parmesan cheese, pine nuts, and olive oil. The flavors are incredible and so easy to make!
See the recipe card below for a complete list of ingredients and quantities.
Chicken with Pesto Variations
- Add heat: Give the sauce heat by adding red pepper flakes to the sauce, sriracha or hot sauce!
- Bring the vegetables: Make this dish extra filling by adding tomatoes, mushrooms, bell peppers, and even broccoli, just like in our chicken alfredo broccoli pasta!
- Spinach. Add fresh baby spinach when returning the chicken to the sauce and cook until the spinach wilts.
How to Make Chicken with Pesto Cream Sauce
The easiest step-by-step recipe:
- Slice chicken breasts in half lengthwise and pound them evenly – season with salt and pepper.
2. Cook the chicken in a large skillet over medium-high heat for 4-5 minutes per side until golden and cooked through. Remove the chicken from the pan, cover to keep warm.
3. Reduce to medium heat, add butter, and saute the garlic and tomatoes for 2 minutes.
4. Stir in cream, broth, and pesto; cook until slightly thickened.
5. Return chicken to the pan, coat in sauce. Cook until the chicken is reheated.
6. Garnish with fresh herbs, serve and enjoy friends!
Pesto Chicken Bake:
This chicken with pesto cream sauce can be oven-baked! We love a classic chicken bacon bake, and this dish can be made the same way!
- Sear the chicken and prepare the pesto cream sauce.
- Add the cream sauce to a baking dish and add the chicken cutlets to the baking dish.
- Garnish the bake with parmesan cheese and bake at 350°F for 12-15 minutes.
How to Serve Pesto Chicken:
- Pasta: Serve this creamy chicken on top of your favorite pasta! The noodles soak up that delicious sauce, and the juicy chicken makes for an incredible bite.
- Sides: Serve the chicken with a refreshing side salad!
- Potatoes: We love classic mashed potatoes, but you can also serve this chicken with other potato dishes! Serve the creamy chicken with crispy parmesan potatoes or our oven-baked scalloped potatoes.
Expert Tips:
- Cheese it up: Take this chicken dish to the next level, garnishing it with extra parmesan cheese.
- Garnish with fresh herbs: Finish the chicken with fresh basil for a stunning presentation and a refreshing aroma.
- Perfectly cooked chicken. To get the perfect juicy chicken, use a meat thermometer and cook until the chicken reaches 165°F internal temperature.
Recipe FAQs
Yes, you can use store-bought pesto in place of homemade pesto.
To make homemade pesto, blend all the ingredients in a food processor or blender.
We don’t require marinating time to make this recipe quick and easy.
If I ever need to make the chicken in advance, you can cook the chicken, cover and refrigerate. Prepare the sauce and refrigerate. Then before serving, add the chicken and sauce to a skillet and cook over low heat until reheated.
Store & Reheat
- Storage. Keep leftover pesto chicken in an airtight container in the fridge for up to 3 days.
- Reheat. Warm the refrigerated chicken in a pan on low heat until thoroughly reheated.
- Freeze. Store leftover chicken for longer by keeping it in a freezer-safe container. Store in the freezer for up to 3 months. Reheat: Warm up leftovers in a skillet. Cover the pan and cook on low until reheated.
More Chicken Recipes
If you enjoyed this chicken recipe, be sure to try our other easy chicken recipes; here are some of our favorites:
If you tried this creamy chicken pesto recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Creamy Pesto Chicken Recipe
Ingredients
- 2 chicken breasts
- 1 tsp salt
- 1/4 tsp pepper
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter
- 2 cloves garlic minced
- 1 pint grape tomatoes halved
- 1 cup heavy cream
- 1/4 cup chicken broth
- 1/3 cup pesto
Instructions
- Cut the chicken breasts in half lengthwise, and beat the thicker part of the chicken until it is even in thickness. Season the chicken with salt and pepper on both sides.
- Heat the oil in a large skillet over medium/high heat. Once hot, add the chicken and cook on each side until golden brown and cooked through, 4-5 minutes per side.
- Remove the chicken to a plate and cover to keep warm.
- Turn the heat down to medium/low. To the same skillet, add the butter, garlic and tomatoes. Sauté for about two minutes.
- Add the heavy cream, broth, and pesto to the skillet and stir to combine: cook until the sauce starts to thicken.
- Return the chicken to the skillet with the tomatoes and sauce, turning to coat the chicken. Cook until the chicken is reheated.
- Serve and enjoy, friends.
Notes
- Garnish this chicken with freshly grated parmesan for a cheesy bite.
- Refrigerate leftover chicken for up to 3 days in an airtight container.
- Store the chicken longer by freezing and storing it for up to 3 months. Reheat: Warm up the chicken in a pan until warmed through.
