Creamy Pesto Chicken Recipe hits that sweet spot: juicy seared chicken in a garlicky basil cream sauce with bright lemon and parmesan. It suits busy cooks and pesto fans who want a skillet dinner on the table in about 30 minutes. I cook this when I need a quick win, and my kids keep sneaking spoonfuls of sauce.
Why You Should Try This Creamy Pesto Chicken Recipe
This Creamy Pesto Chicken Recipe brings big flavor with minimal effort. You sear seasoned chicken, stir a quick pesto cream, and finish everything in one pan. The basil, garlic, and parmesan balance richness with fresh zip.
It fits weeknights, dinner parties, and picky eaters. You can keep it low carb with zucchini noodles or load it over pasta or rice. Leftovers reheat well and taste even better the next day.
Ingredients You’ll Need
- 4 small boneless skinless chicken breasts, pounded to 1/2 inch thick (about 1.5 pounds total), or 6 small thighs for a juicier option
- 1 teaspoon kosher salt and 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 1 tablespoon butter (adds flavor; optional)
- 3 garlic cloves, minced (jarred garlic works in a pinch)
- 1/2 cup basil pesto (refrigerated brands taste brighter; Kirkland and Rao’s give great results; choose nut-free pesto if needed)
- 3/4 cup heavy cream (lighter option: half-and-half plus 1 ounce cream cheese; dairy free: full-fat coconut milk with dairy-free pesto)
- 1/2 cup low-sodium chicken broth or dry white wine
- 1/2 cup freshly grated parmesan, plus more for serving
- 1 teaspoon lemon zest and 1 tablespoon fresh lemon juice
- Pinch red pepper flakes
- 1 cup baby spinach or 1 cup halved cherry tomatoes, optional
- Cooked pasta, rice, mashed potatoes, or zucchini noodles, to serve
Equipment
- Large 12-inch skillet, stainless steel or cast iron
- Tongs and a silicone spatula
- Instant-read thermometer
- Cutting board and sharp chef’s knife
- Microplane or zester
- Measuring cups and spoons
How to Make Creamy Pesto Chicken Recipe
Step 1: Prep and season the chicken (5 minutes)
Pat the chicken dry. Slice large breasts horizontally to make even cutlets if needed. Season both sides with salt, pepper, and Italian seasoning.
Step 2: Sear the chicken (6 to 8 minutes)
Heat olive oil and butter in a large skillet over medium-high until hot and shimmering. Sear the chicken 3 to 4 minutes per side until golden and 160 to 165 F in the thickest part. Transfer to a plate and cover lightly with foil.
Step 3: Build the creamy pesto sauce (5 minutes)
Lower heat to medium. Add garlic and cook 30 seconds until fragrant. Pour in broth or wine and scrape up browned bits with a spatula. Stir in cream and pesto and simmer 2 to 3 minutes until slightly thick. Add parmesan, lemon zest, and lemon juice and stir until smooth.
Step 4: Finish the chicken in the sauce (3 to 5 minutes)
Nestle chicken back into the skillet along with any juices. Add spinach or tomatoes if using. Simmer on low until the chicken reaches 165 F and the sauce coats a spoon, about 3 minutes. Taste and adjust salt, pepper, and red pepper flakes.
Step 5: Serve (immediate)
Spoon creamy pesto sauce over the chicken. Top with extra parmesan and a fresh squeeze of lemon. Serve over pasta, rice, mashed potatoes, or zucchini noodles.
Tips & Tricks
- Pound thick chicken to an even thickness so it cooks evenly.
- Pat the chicken dry to promote better browning.
- Use refrigerated pesto for brighter flavor; thin shelf-stable pesto with a drizzle of olive oil.
- Grate parmesan fresh; pre-shredded can make the sauce grainy.
- Keep heat moderate after adding cream; high heat breaks the sauce.
- Swap in chicken thighs for extra juicy results.
- Stir in a teaspoon of Dijon for tang or a tablespoon of sun-dried tomato pesto for depth.
- Add cooked pasta straight to the skillet with a splash of pasta water for silky coating.
- For gluten-free plating, serve with roasted potatoes or cauliflower rice.
What to Serve with Creamy Pesto Chicken Recipe
Twirl it with al dente spaghetti, toss with pillowy gnocchi, or spoon over garlicky mashed potatoes. Keep it lighter with zucchini noodles, steamed green beans, or a lemony arugula salad. Pour a crisp Sauvignon Blanc or Pinot Grigio, or serve sparkling water with lemon. Finish with a simple tomato salad to echo the basil pesto vibe.
Make-Ahead and Storage
Refrigerate leftovers in an airtight container for 3 to 4 days. Freeze for up to 2 months; let the chicken cool, then portion into freezer bags or deli containers and press out extra air. Label the date so you keep rotation on track.
Reheat gently on the stovetop over low heat with a splash of broth, cream, or milk until hot. You can use the microwave at 50 percent power in 60 second bursts, stirring between bursts. Avoid a hard boil; high heat splits the cream. If the sauce thickens too much, whisk in a little warm broth to loosen.
Creamy Pesto Chicken Recipe
Ingredients
Instructions
- Season both sides of the chicken breasts with salt and black pepper.
- Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat.
- Add the chicken breasts and sear for 5–6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Reduce the heat to medium, add the remaining 1 tablespoon butter to the skillet, then add the minced garlic. Cook, stirring frequently, for about 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth, stirring to loosen any browned bits from the bottom of the pan.
- Whisk in the basil pesto and grated Parmesan cheese until the sauce is smooth and slightly thickened, 3–4 minutes.
- If using, stir in the cherry tomatoes and baby spinach and cook for 1–2 minutes, just until the spinach wilts slightly.
- Return the cooked chicken breasts to the skillet, spooning the creamy pesto sauce over the top. Simmer on low heat for another 3–5 minutes to warm through and allow the flavors to meld.
- Remove from heat, garnish with chopped fresh basil if desired, and serve hot with pasta, rice, or crusty bread.
Notes
Approximate per serving (1 of 4): 520 calories; fat 36 g; saturated fat 17 g; carbohydrates 7 g; fiber 1 g; sugars 3 g; protein 40 g; sodium 760 mg. Values will vary based on brands, add-ins, and portion size.