This creamy pesto chicken is incredibly simple to make, with a bright, velvety pesto cream sauce that’s bursting with flavor! You only need 5 ingredients to create this easy yet elegant dish, making it perfect for a quick weeknight dinner or for serving to guests.
Why You’ll Love It:
In this effortless skillet recipe, chicken breasts are pan-seared to golden perfection, then smothered in a silky, creamy pesto sauce. Basil pesto brings fresh, vibrant flavor, while the cream transforms the sauce into something luxurious and irresistible.
Ready in just 30 minutes, this recipe is a great addition to your meal rotation, delivering maximum flavor with minimal effort. Pesto and cream are truly a match made in heaven!
What You’ll Need:
- Chicken – Boneless, skinless chicken breasts are perfect here.
- Olive oil and butter – For frying the chicken to golden brown perfection.
- Pesto – Use a high-quality pesto you love, or try my homemade pesto recipe!
- Heavy cream – Creates that rich, dreamy sauce.
- Seasoning – Just salt and pepper to let the pesto shine.
How to Make Creamy Pesto Chicken:
This is a simple step-by-step overview. For detailed instructions, see the recipe card below!
1. Prepare the chicken: Slice the chicken breasts into four cutlets. Season with pepper (and salt, if needed).
2. Pan-fry the chicken: In a skillet over medium heat, heat the olive oil and butter. Cook the chicken until golden brown on both sides, then transfer to a plate.
3. Make the sauce: Reduce the heat, add the pesto and cream to the skillet, and stir until smooth and combined.
4. Finish the dish: Return the chicken and any juices to the skillet. Simmer until the chicken is cooked through (165°F internally) and the sauce thickens slightly.
Substitutions and Variations:
- Chicken thighs: Swap in boneless, skinless thighs, but give them a bit more time to cook through.
- Spinach: Add a handful of fresh spinach towards the end for extra greens.
- Cream: Stick to heavy cream for the best texture and flavor; milk or half-and-half will make the sauce too thin.
What to Serve with Pesto Chicken
- Starchy sides: Creamy Garlic Mashed Potatoes, Garlic Butter Noodles, or steamed rice soak up the sauce beautifully.
- Veggies: Try Easy Roasted Cauliflower or Maple Roasted Beets and Carrots.
- Salad: Pair with a fresh, crisp salad drizzled with Homemade Italian Dressing to round out the meal.
Storage and Leftovers:
- Storage: Keep leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheating: Warm gently over low heat on the stove until heated through.
- Freezing: Freezing is not recommended as the sauce may separate due to the dairy.
Frequently Asked Questions
1. Can I use store-bought pesto for this recipe?
Yes! Store-bought pesto works perfectly here, but choose a high-quality brand you enjoy since it’s the star of the dish. If you have time, homemade pesto adds an extra fresh touch.
2. Can I substitute the heavy cream with something lighter?
I don’t recommend substituting the heavy cream because it provides the rich, velvety texture of the sauce. Using milk or half-and-half will make the sauce thinner and less creamy.
3. How do I know when the chicken is cooked?
Chicken is fully cooked when its internal temperature reaches 165°F. Use an instant-read thermometer to check, and avoid overcooking to keep it juicy and tender.
4. Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work well, but they may need a little extra time to cook through since they are thicker and fattier than breasts.
This creamy pesto chicken is an easy, foolproof recipe that delivers restaurant-quality results at home. Enjoy the tender chicken and irresistible pesto cream sauce—it’s sure to become a favorite!
Creamy Pesto Chicken Recipe
Ingredients
- 2 large chicken breasts – halved lengthwise to make 4 thinner cutlets
- Salt & freshly ground black pepper – to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 cup basil pesto – store-bought or homemade
- 1 cup heavy cream
- Optional: A splash of water white wine, or chicken broth to adjust the sauce consistency
Instructions
Prepare the Chicken:
- Slice the chicken breasts in half horizontally to create 4 thinner, even cutlets. Season both sides with a light sprinkle of salt and freshly ground pepper. Be cautious with the salt, as pesto can vary in saltiness.
Sear the Chicken:
- Heat a large skillet over medium-high heat. Add the olive oil and butter. Once the butter is melted and the skillet is hot, place the chicken in the pan. Sear for 4-5 minutes per side, or until golden and lightly crisped. Transfer the chicken to a plate and set aside.
Make the Sauce:
- Reduce the heat to medium. Add the pesto and heavy cream to the skillet, stirring well to combine until the sauce becomes smooth and velvety. If needed, scrape up any browned bits from the pan for extra flavor.
Simmer to Finish:
- Return the chicken to the skillet, along with any juices that collected on the plate. Let the chicken simmer in the sauce for about 5 minutes, or until fully cooked (165°F internal temperature) and the sauce has thickened slightly. If the sauce reduces too quickly, add a small splash of water, white wine, or chicken broth to loosen it.
Serve and Enjoy:
- Spoon the creamy pesto sauce generously over the chicken when serving. Pair with mashed potatoes, pasta, rice, or crusty bread to soak up all that incredible sauce.
