These Creamy Pesto Chicken swimming in rich, garlicky pesto cream sauce with bursts of sweet tomatoes hit every craving. I first made this on a Tuesday night when I needed something quick but wanted it to feel special, and now it's one of those recipes I turn to when I want dinner to feel like a little celebration. The sauce comes together in minutes, and the way the pesto swirls into the cream is honestly beautiful.
If you're looking for easy comfort food that looks impressive, this is it. It pairs wonderfully with sides like Roasted Cabbage Steaks or a bowl of Minestrone Soup Recipe - Easy & Healthy Italian, and if you love creamy chicken dishes, you'll also want to try my Smothered Chicken Recipe - Creamy & Ready in 45 Minutes.
A Little Kitchen Story
Last week, Oliver wandered into the kitchen while I was making this and wrinkled his nose at the jar of pesto. "That looks like green goop," he announced, poking at the jar with one finger.
I laughed and spooned a little onto a piece of bread for him to try. He took the tiniest nibble, chewed thoughtfully, then said, "Okay, it's good goop."
When dinner was ready, he demolished his portion of Creamy Pesto Chicken and even used his fork to scrape up the extra sauce from his plate. "Mom, can the green goop stay?" he asked, mouth full.
I'd say that's a pretty solid endorsement from a seven-year-old critic.
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Creamy Pesto Chicken Ingredients
Here's what you'll need to make this comforting Creamy Pesto Chicken dinner.
Boneless, skinless chicken breasts: Forms the base of the dish. Filleting them into thinner pieces helps them cook evenly and quickly, so you don't end up with dry edges and undercooked centers.
Salt and pepper: Season the chicken and bring out all the other flavors in the dish. Just a light sprinkle on both sides does the job.
Olive oil: Used for cooking the chicken and sautéing the garlic and tomatoes. It adds a subtle fruity flavor and keeps everything from sticking to the pan.
Garlic: Brings that aromatic, savory depth to the sauce. Minced fresh garlic works best here, it softens quickly and blends right into the cream.
Grape tomatoes: Add sweetness, color, and a little acidity that balances the richness of the cream. Halving them helps them break down faster and release their juices into the sauce.
Heavy cream: Creates that silky, luscious texture in the sauce. It coats the chicken beautifully and makes everything feel indulgent.
Pesto: The star flavor here. It brings basil, garlic, parmesan, and pine nuts all in one spoonful, turning simple cream into something special.
How to Make Creamy Pesto Chicken
Follow these steps to make tender, flavorful Creamy Pesto Chicken.
Prepare the chicken: Fillet the chicken breasts into two thinner pieces, or pound them to an even thickness and then cut each breast in half to create four portions. Season both sides with a pinch of salt and pepper so every bite has flavor.
Cook the chicken: Heat a large skillet over medium heat. Once it's hot, add 1 tablespoon of olive oil and swirl it around to coat the surface. Add the chicken pieces and cook on each side until they're golden brown and cooked through, about 7 to 10 minutes total. The chicken should feel firm when you press it gently. Remove the chicken and set it aside on a clean plate.
Prepare the sauce: Turn the heat down to medium-low. Add the remaining tablespoon of olive oil to the skillet, along with the minced garlic and halved grape tomatoes. Sauté for about 5 minutes, stirring occasionally, until the tomatoes start to soften and lose their shape. The garlic should smell amazing and turn golden, not brown.
Make the creamy sauce: Pour the heavy cream and pesto into the skillet with the tomatoes, stirring everything together until it's well combined. Let the sauce come to a gentle simmer so the flavors can blend. Taste it and adjust the salt and pepper if needed, everyone's pesto is a little different in saltiness.
Combine and serve: Return the chicken to the skillet, turning each piece to coat it in the sauce. Let everything simmer together for a few more minutes so the chicken heats through and absorbs some of that creamy pesto goodness. Serve hot with your favorite sides.
Substitutions and Variations
You can adapt this Creamy Pesto Chicken based on what you have on hand or what your family prefers.
If you don't have heavy cream, half-and-half works in a pinch, though the sauce won't be quite as thick. You could also use chicken thighs instead of breasts, they stay extra juicy and have a richer flavor. Just adjust the cooking time slightly since thighs can take a bit longer.
For the tomatoes, cherry tomatoes work just as well as grape tomatoes. If you want to add vegetables, spinach or sun-dried tomatoes would be delicious stirred into the sauce. A handful of fresh spinach wilts right in and adds color and nutrition.
You can also use Creamy Pesto Chicken if you have it, or swap in a red pesto for a different flavor profile. Some people like adding a squeeze of lemon juice at the end for brightness, especially if their pesto is on the milder side.
Equipment For Creamy Pesto Chicken
This Creamy Pesto Chicken comes together with just a few basic kitchen tools.
Large skillet: You need something big enough to fit all four chicken pieces without crowding them. A 12-inch skillet works perfectly. If yours is smaller, cook the chicken in batches.
Knife and cutting board: For filleting the chicken, mincing the garlic, and halving the tomatoes. A sharp knife makes the prep work go faster.
Spoon or spatula: To stir the sauce and turn the chicken. A wooden spoon or silicone spatula both work great and won't scratch your skillet.
That's really it. No special gadgets or complicated equipment needed, just the basics you probably already have.
Storage and Reheating Tips
This Creamy Pesto Chicken keeps well if you have leftovers, which is always a bonus on busy weeks.
Store the Creamy Pesto Chicken and sauce together in an airtight container in the refrigerator for up to 3 days. The sauce might thicken up as it sits, which is totally normal. When you reheat it, add a splash of cream or milk to loosen it back up.
To reheat, use a skillet over medium-low heat and stir gently until everything is warmed through. You can also microwave individual portions, just cover the dish and heat in 30-second intervals, stirring between each one so it heats evenly.
I don't recommend freezing this dish because cream-based sauces can separate when thawed. It's best enjoyed fresh or within a few days of making it.
Serving Suggestions
This Creamy Pesto Chicken pairs beautifully with so many sides.
My favorite way to serve it is over a bed of pasta, something like fettuccine or penne that catches all that gorgeous sauce. You can also spoon it over rice, mashed potatoes, or even cauliflower rice if you're keeping things lighter.
For vegetables, roasted asparagus or green beans work really well, or you could do a simple side salad with a lemony vinaigrette to cut through the richness. Garlic bread is always a hit for soaking up extra sauce, and if you want to make it a full Italian-inspired meal, try serving it alongside Best Roasted Red Pepper Gouda Soup or Creamy Smoked Mac and Cheese.
It's also delicious served over zucchini noodles if you're watching carbs, or with a big pile of sautéed spinach on the side.
Expert Tips
Fillet the chicken: Taking the time to cut your chicken breasts into thinner pieces really does make a difference. They cook faster and more evenly, and you're way less likely to end up with dry chicken.
Don't skip the sear: Letting the Creamy Pesto Chicken get that golden-brown color on both sides adds flavor and makes the dish look more appetizing. Resist the urge to move it around too much, just let it sit and develop that crust.
Use good pesto: Since pesto is one of the main flavors here, quality matters. If you can find a fresh pesto from the refrigerated section or make your own, it'll taste even better than the shelf-stable jarred stuff.
Adjust the sauce: Taste your sauce before adding the chicken back in. Every brand of pesto has a different salt level, so you might need more or less seasoning. A little extra pepper or a pinch of red pepper flakes can add nice depth too.
FAQ
Do you put pesto on chicken before or after cooking?
For this recipe, you add the pesto after cooking the chicken, mixing it into the cream to create the sauce. This keeps the basil and garlic from burning and lets the pesto blend smoothly with the cream. If you were grilling or baking Creamy Pesto Chicken , you could use pesto as a marinade or topping, but for a creamy sauce like this, it goes in at the end.
Do you add cream to chicken pesto pasta?
Yes, adding cream to Creamy Pesto Chicken makes the sauce silky and helps it coat the pasta better. The cream mellows out the pesto's intensity and creates a richer, more indulgent dish. You can adjust the amount of cream based on how thick or light you want your sauce to be.
How is creamy pesto made?
Creamy Pesto Chicken is made by combining regular pesto with heavy cream or half-and-half. You heat them together in a skillet, letting them simmer gently until they blend into a smooth, luscious sauce. Some recipes add parmesan cheese or a little pasta water to help everything come together. It's a simple way to turn pesto into something that feels more special and coats your protein or pasta beautifully.
What's the difference between pesto and creamy pesto?
Regular pesto is a thick paste made from basil, garlic, pine nuts, parmesan, and olive oil. It's bright, herbaceous, and pretty concentrated in flavor. Creamy pesto takes that same pesto and adds cream, which makes it smoother, milder, and easier to use as a sauce for chicken or pasta. The cream balances the strong garlic and basil flavors and turns it into something silky that coats everything evenly. Oliver would probably say one is "green goop" and the other is "fancy green goop."
Related
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Pairing
These are my favorite dishes to serve with Creamy Pesto Chicken
Creamy Pesto Chicken
Equipment
- 1 Large skillet A 12-inch skillet works best to fit all chicken pieces without crowding. If smaller, cook in batches.
- 1 Knife and cutting board Essential for filleting the chicken, mincing garlic, and halving tomatoes. A sharp knife helps with prep speed.
- 1 Spoon or spatula To stir the sauce and flip the chicken. A wooden spoon or silicone spatula works best to protect your skillet.
Ingredients
- 2.2 boneless skinless chicken breasts about 1.4 lb total (chicken breasts)
- ¼ teaspoon salt adjust based on preference
- ¼ teaspoon pepper adjust based on preference
- 3 tablespoon olive oil divided for cooking and flavor
- 2 cloves garlic minced fresh garlic is best for flavor
- 1 pint grape tomatoes halved sweet and juicy tomatoes
- ½ cup heavy cream adds a rich creamy texture
- ¼ cup pesto use your favorite pesto homemade or store-bought
Instructions
- Fillet the chicken breasts into thinner portions or pound them to even thickness, then cut each into two halves. Season with salt and pepper on both sides.
- Heat a large skillet over medium heat. Add 1 tablespoon of olive oil and swirl to coat the bottom. Place the chicken in the skillet and cook for 7-10 minutes, flipping halfway through, until golden brown and fully cooked. Remove the chicken and set aside.
- Lower the heat to medium-low. Add the remaining 2 tablespoon of olive oil, followed by minced garlic and halved grape tomatoes. Cook for about 5 minutes until the tomatoes soften.
- Pour in the heavy cream and pesto, stirring to combine. Allow the mixture to simmer gently. Taste and season with additional salt or pepper if needed.
- Return the chicken to the skillet, turning to coat with the sauce. Let it simmer for a couple of minutes to warm through. Serve hot.
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