Creamy Pesto Chicken Recipe delivers juicy pan-seared chicken in a garlicky basil cream sauce with lemon and parmesan for balance. It suits busy cooks who want a 30-minute skillet dinner that tastes like a restaurant treat. I made it after a long hike and swiped the last streak of sauce with bread like a happy raccoon.
Why Choose This Creamy Pesto Chicken Recipe
This Creamy Pesto Chicken Recipe hits that sweet spot of fast, rich, and fresh. You sear chicken for flavor, whisk a quick cream sauce, then swirl in pesto at the end for bold basil and pine nut notes. The sauce clings to everything, including pasta, rice, or a spoon that you swear you are only using to taste.
Creamy, herby, and weeknight friendly, this sauce-coated chicken had my table silent except for happy fork clinks ★★★★★
Ingredients You Need
- 1.5 to 2 pounds boneless skinless chicken breasts or thighs, pounded to even thickness
- 1.25 teaspoons kosher salt, divided, plus more to taste
- 1 teaspoon black pepper, divided
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 to 4 garlic cloves, minced
- 1 cup low-sodium chicken broth
- 3/4 cup heavy cream (half-and-half works, but simmer gently and thicken as needed)
- 1/2 cup basil pesto, stirred (store-bought shortcut works great; I like Kirkland, DeLallo, or Buitoni for consistent flavor)
- 1/3 cup finely grated parmesan, plus more for serving
- 1 to 2 teaspoons fresh lemon juice, to brighten
- 1/4 teaspoon red pepper flakes, optional
- 2 cups baby spinach or 1/3 cup chopped sun-dried tomatoes, optional add-ins
- 1 teaspoon cornstarch mixed with 2 teaspoons water, optional for extra thickening
- Fresh basil, for garnish
Equipment
- Large skillet, 12 inches
- Tongs and a wooden spoon
- Instant-read thermometer
- Cutting board and chef’s knife
- Small bowl for slurry and a microplane for cheese
How to Make Creamy Pesto Chicken Recipe
Pound, season, and preheat skillet, 5 minutes
- Pat the chicken dry, then pound thick spots so each piece cooks evenly.
- Season both sides with 1 teaspoon salt and 3/4 teaspoon pepper.
- Heat the skillet over medium-high heat, then add olive oil and butter.
Sear the chicken, 6 to 8 minutes
- Lay the chicken in the hot skillet without crowding.
- Sear until golden on the first side, about 3 to 4 minutes.
- Flip and cook 3 to 4 minutes more, until the thickest piece nears 160 degrees. Move chicken to a plate and tent loosely.
Build the creamy base, 5 minutes
- Lower heat to medium. Add garlic and stir for 30 seconds until fragrant.
- Pour in broth and scrape up browned bits.
- Stir in cream and bring it to a gentle simmer. Do not boil hard.
Finish the pesto sauce, 4 to 6 minutes
- Whisk in parmesan and red pepper flakes. Simmer until the sauce lightly coats a spoon.
- Stir in pesto and lemon juice. Taste and adjust salt and pepper.
- If you want spinach or sun-dried tomatoes, stir them in now.
- If you need a thicker sauce, whisk in the cornstarch slurry and simmer 30 to 60 seconds.
Return chicken and serve, 3 minutes
- Nestle chicken back into the skillet and spoon sauce over the top.
- Simmer 1 to 2 minutes, until chicken reaches 165 degrees.
- Garnish with fresh basil and more parmesan, then serve hot.
Tips & Common Mistakes
- Dry the chicken well so you get a deep sear.
- Pound to even thickness to prevent dry edges and raw centers.
- Heat the pan until the oil shimmers before you add chicken.
- Keep the cream at a gentle simmer or the sauce can break.
- Stir in pesto near the end to keep the color bright and the flavor fresh.
- Taste the sauce before serving because pesto brands vary in salt.
- Use low-sodium broth so you control seasoning.
- If the sauce looks thin, simmer a touch longer or add a small slurry.
- If the sauce splits, lower the heat and whisk in a splash of cream.
- Use a thermometer and pull chicken at 165 degrees for juicy results.
- Slice the chicken across the grain for tender bites.
Variations I've Tried
- Sun-dried tomato pesto for a sweeter, deeper basil flavor.
- Spinach and artichoke add-ins for a Florence vibe.
- Spicy version with Calabrian chili paste or extra red pepper flakes.
- Lighter take with half-and-half plus a small slurry for body.
- Grilled chicken, then finish in the skillet with the sauce for smoky notes.
- One-pan gnocchi: simmer shelf-stable gnocchi in the sauce until tender.
How to Serve
Spoon the creamy pesto chicken over al dente pasta, pillowy gnocchi, or garlicky rice. Add a green side like roasted broccoli or a crisp salad with lemon vinaigrette to balance the richness. Warm crusty bread turns extra sauce into a very good time. A chilled Sauvignon Blanc or sparkling water with a lemon wedge pairs nicely.
Make-Ahead and Storage
Cool leftovers quickly, then store chicken with sauce in an airtight container in the fridge for 3 to 4 days. Freeze for up to 3 months, then thaw overnight in the fridge. Reheat gently in a covered skillet over low heat with a splash of broth or cream, and stir until the sauce loosens and turns glossy. Avoid boiling during reheating so the sauce stays smooth.
Creamy Pesto Chicken Recipe
Ingredients
Instructions
- Pat the chicken dry, then pound any thick spots so each piece is an even thickness.
- Season both sides of the chicken with 1 teaspoon of the salt and 3/4 teaspoon pepper.
- Heat a large 12-inch skillet over medium-high heat, then add the olive oil and butter.
- Lay the chicken in the hot skillet without crowding and sear until golden on the first side, about 3 to 4 minutes.
- Flip the chicken and cook another 3 to 4 minutes, until the thickest piece is just below 160°F. Transfer the chicken to a plate and tent loosely.
- Lower the heat to medium. Add the minced garlic to the skillet and stir for about 30 seconds until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
- Stir in the heavy cream and bring the mixture to a gentle simmer, not a hard boil.
- Whisk in the grated parmesan and red pepper flakes, if using, and simmer until the sauce lightly coats the back of a spoon.
- Stir in the basil pesto and fresh lemon juice, then taste and adjust with the remaining salt and pepper as needed.
- If using spinach or sun-dried tomatoes, stir them into the sauce and let them wilt or heat through.
- For a thicker sauce, whisk in the cornstarch slurry and simmer for 30 to 60 seconds until slightly thickened.
- Nestle the chicken pieces back into the skillet and spoon the creamy pesto sauce over the top. Simmer 1 to 2 minutes, until the chicken reaches 165°F.
- Garnish with fresh basil and extra parmesan, then serve hot with your choice of pasta, gnocchi, rice, or bread.
Notes
Approximate per serving (1/4 of recipe, made with 1.75 lb chicken, heavy cream, and no optional add-ins): 520 calories; fat 36 g; saturated fat 14 g; carbohydrates 6 g; fiber 0 g; sugars 1 g; protein 44 g; sodium 960 mg. Values will vary based on exact chicken amount, pesto and parmesan brands, and any add-ins or sides served with the chicken.