Creamy Pesto Chicken is a one-pan dinner with tender chicken, a rich pesto cream sauce, and fresh basil throughout.
Author’s Notes
Pesto Is My Love Language
If you’ve followed along for any length of time, you probably know how much I love pesto. I almost always have some in my fridge, either my favorite store-bought kind (Rana’s) or a batch of homemade. It adds so much flavor and takes any dish up a notch. I’m always mixing it into whatever I’m making.
But today, pesto isn’t just an extra. It’s the star of the show. The chicken is quickly pan-seared and coated in the most amazing pesto cream sauce.
The flavor tastes truly restaurant quality, thanks to a few little boosts like fresh lemon juice and a touch of Dijon mustard.
Creamy Pesto Chicken Ingredients
| Ingredient(s) | Tips |
|---|---|
| Chicken breasts | Slice in half for even and quicker cooking. |
| Chicken broth | Use low or reduced-sodium broth to better control the salt. |
| Parmesan | Use freshly grated Parmesan (I grate a block with a microplane). Skip pre-grated; it won’t melt smoothly into the sauce. |
| Basil pesto | Use a good-quality store-bought or homemade pesto. Swap basil for spinach or kale if you like. |
| Dijon mustard & Lemon | Optional additions, but they help to brighten and balance the sauce. |
| Fresh basil | Add at the end for max flavor and color. |
How To Make Creamy Pesto Chicken (Tips)
- Pound chicken to even thickness: For even cooking and more tender meat.
- Deglaze well: After adding broth, scrape up browned bits for extra flavor.
- Cut basil just before using: Keeps it from browning or going limp.
- Don’t overcook the garlic: Burnt garlic turns bitter fast; keep it golden.
- Double the sauce: If serving over pasta or rice, more sauce is always a good idea.
Use Leftover Pesto In One Of These Dishes:
Dinner
Pesto Chicken Tortellini
Dinner
Pesto Chicken Recipe
Dinner
Sausage Pesto & Veggies
Sandwiches
Pesto Chickpea Sandwiches
Creamy Pesto Chicken
Creamy Pesto Chicken turns simple ingredients into something wildly delicious, and it's all made in one pan.
Video
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast (2 small breasts)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon unsalted butter
- 2 teaspoons minced garlic
- 3/4 cup reduced-sodium chicken broth
- 3/4 cup heavy cream
- 1/4 cup finely grated Parmesan cheese grate on a microplane, see note 1
- 1/3 cup basil pesto see note 2
- 1-1/2 teaspoons Dijon-style mustard
- 1 tablespoon lemon juice
- 3/4 cup fresh basil leaves optional
- Crusty buttered bread optional, for serving
Instructions
- Cut each chicken breast in half horizontally to form two thin pieces. Pound lightly, if needed, to ensure even thickness. Season both sides with salt and pepper.
- Heat oil in a large skillet over high heat. Once hot (the chicken should sizzle on contact), add chicken in a single layer. Cook for 4–6 minutes total, flipping once halfway through. Add the butter to the pan when you flip the chicken. Cook until golden and cooked through, then transfer to a plate and cover with foil.
- In the same pan, add garlic. Sauté for 15 seconds, just until fragrant. Don’t let it burn. Add chicken broth and bring to a simmer, scraping up browned bits from the pan. Let simmer for 1 minute until slightly reduced.
- Whisk in the cream, Parmesan, pesto, Dijon mustard, and lemon juice. Bring to a gentle simmer. Reduce heat to medium and cook for 2–3 minutes, stirring often, until thickened and smooth. Stir often to ensure Parmesan fully melts into the sauce.
- Taste and adjust salt and pepper if needed. Stir in fresh basil (if using), then return chicken and any juices to the pan. Spoon sauce over the top and let simmer for 1 more minute. Add a sprinkle of Parmesan on top, if desired.
- Serve immediately with crusty buttered bread on the side for dipping.
Recipe Notes
Note 1: Use freshly grated Parmesan or store-bought finely shredded (thin batons). Avoid powdery, sand-like Parmesan; it doesn’t melt right. I grab a block of Parmesan and grate it with a microplane for the best texture! Gently pack in the measuring cup.
Note 2: Use a high-quality store-bought pesto or homemade. I like Rana’s basil pesto best for store-bought.
Storage: Best eaten fresh. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.
Nutrition
Serving: 1serving | Calories: 584kcal | Carbohydrates: 4g | Protein: 25g | Fat: 45g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.9g | Cholesterol: 131mg | Sodium: 492mg | Potassium: 268mg | Fiber: 0.4g | Sugar: 0.8g | Vitamin A: 708IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
Change Things Up!
- Add spinach, thinly ribboned kale, or frozen peas to the sauce for a veggie boost.
- Swap the chicken breasts for chicken thighs. (Cook time will be a bit longer.)
- Sprinkle mozzarella over the chicken before serving.
- Stir in sliced sun-dried tomatoes for a Marry Me Chicken-esque meal.
What to Serve with Creamy Pesto Chicken
- Grain: White rice or brown rice.
- Potatoes: Mashed or roasted.
- Bread: French bread or crusty no-knead; perfect for dipping in the sauce!
- Pasta: Angel hair, penne, or spaghetti. Save some pasta water to loosen the sauce if needed.
- Veggies: Roasted green beans or asparagus.
- Salad: Garden salad or Italian salad.
Creamy Pesto Chicken FAQs
Can I Freeze It?
I don’t recommend freezing this dish. Cream-based sauces tend to separate after thawing.
Can I Lighten It Up?
You can use half-and-half instead of heavy cream, but the sauce will be thinner. You may need to simmer a bit longer to reduce it.
Delicious and easy! I highly recommend this recipe
So thrilled this Creamy Pesto Chicken was a hit!
I LOVE THIS RECIPE! As Chelsea’s sister, I found this recipe and made it for my family and we were all instantly hooked!!