Creamy Pesto Chicken

$10.70 recipe / $2.68 serving
by Beth - Budget Bytes
4.94 from 116 votes
Pin RecipeJump to recipe →

This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

I love using pesto in recipes because it adds tons of flavor in one fell swoop, which is super important when it comes to busy weeknights. This Creamy pesto Chicken is absolutely stunning on the plate, yet it’s super fast and easy. This is another one of those great “date night” dinners for when you want to impress someone, but you’re nervous so you also need something easy and fool-proof. 😅

Overhead view of creamy pesto chicken in the skillet.

What Kind of Pesto to Use

The beauty of this dish is that you can use just about any type of pesto. I used a basil pesto this time around, but a red pesto would also be awesome. Pesto can be on the pricey side, but there are several brands that are a bit more affordable. Look for Alessi, Barilla, Classico, or Filippo Berio.

What Else Can I Add?

This deliciously creamy pesto sauce pairs well with several different ingredients, if you want to take this dish up a notch. Try adding spinach, artichokes, or broccoli for some extra veggies. Or if you want to make this dish extra indulgent, add some grated Parmesan on top, too. I probably also wouldn’t be against adding bacon. 😏

What to Serve with Creamy Pesto Chicken

This chicken has a super lush and creamy sauce and you won’t want to waste a single drop, so make sure to serve this chicken with pasta, rice, or garlic bread to soak it all up. You can spoon the chicken and sauce over a bed of pasta or rice, or serve the chicken and sauce in a bowl with some crusty bread for dipping.

Because the sauce is so rich, you’ll definitely want to serve up something light and fresh on the side, so this is the perfect opportunity to make a simple side salad.

side view of sliced creamy pesto chicken on a plate with a salad.
Share this recipe

Creamy Pesto Chicken

4.94 from 116 votes
Creamy pesto chicken is a fast, easy, and impressive main dish for dinner, whether you just want to treat yourself or impress guests!
Overhead view of a skillet full of creamy pesto chicken.
Servings 4
Prep 10 minutes
Cook 25 minutes
Total 35 minutes

Ingredients

  • 2 boneless, skinless chicken breast (about 1.3 lb. total) ($6.59)
  • 1/8 tsp salt ($0.01)
  • 1/8 tsp pepper ($0.01)
  • 2 Tbsp olive oil, divided ($0.32)
  • 2 cloves garlic, minced ($0.16)
  • 1 pint grape tomatoes, sliced in half ($2.00)
  • 1/2 cup heavy cream ($0.62)
  • 1/4 cup pesto ($0.99)

Instructions 

  • Fillet the chicken breasts into two thinner pieces (or pound the chicken to an even thickness then cut each breast in half to create four portions). Season the chicken with a pinch of salt and pepper on both sides.
  • Heat a large skillet over medium heat. Once hot, add 1 Tbsp oil and swirl to coat the surface. Add the chicken to the skillet and cook on each side until golden brown and cooked through (about 7-10 minutes total). Remove the chicken to a clean plate.
  • Turn the heat down to medium-low. Add the remaining olive oil to the skillet along with the minced garlic and halved grape tomatoes. Sauté for about five minutes, or until the tomatoes start to soften and lose their shape.
  • Add the heavy cream and pesto to the skillet with the tomatoes and stir to combine. Allow the sauce to come up to a simmer. Taste the sauce and adjust the salt or pepper to your liking.
  • Add the chicken back to the skillet with the tomatoes and sauce, turning to coat the chicken. Allow the chicken to simmer in the sauce for just a few minutes more to heat through. Serve hot.

See how we calculate recipe costs here.


Nutrition

Serving: 1servingCalories: 415kcalCarbohydrates: 7gProtein: 34gFat: 28gSodium: 403mgFiber: 2g
Read our full nutrition disclaimer here.
Email Me This Recipe
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

If you love creamy chicken recipes, try out our Creamy Garlic Chicken recipe next!

Overhead view of creamy pesto chicken on a plate with a salad.

How to Make Creamy Pesto Chicken – Step by Step Photos

filleted chicken breasts on a cutting board.

Fillet two boneless, skinless chicken breasts into two thinner pieces (or you can pound the chicken to an even thickness and then cut each piece in half horizontally to make four portions). Season the chicken with a pinch of salt and pepper on both sides.

browned chicken breasts in a skillet.

Heat a large skillet over medium. Once hot, add a tablespoon of olive oil and swirl to coat the surface. Add the chicken breast and cook on each side until golden brown and cooked through (7-10 minutes total). Remove the chicken to a clean plate.

Tomatoes and garlic in the skillet.

Reduce the heat to medium-low, then add the remaining 1 Tbsp oil, 1 pint of grape tomatoes (halved) and 2 cloves of garlic (minced). Sauté the tomatoes and garlic in the skillet for a few minutes, or until the tomatoes begin to soften and lose their shape.

Pesto and cream added to the skillet with the tomatoes.

Add ¼ cup pesto and ½ cup heavy cream to the skillet. Stir to combine. Allow the sauce to come up to a simmer. Taste the sauce and add salt or pepper if needed.

Chicken added back to the skillet with the creamy basil sauce.

Add the chicken back to the skillet and coat it in the sauce. Simmer the chicken in the sauce for a few more minutes or until heated through.

Side view of creamy pesto chicken in the skillet.

This sauce is so creamy and delicious, you’ll want to lick your plate!

Creamy pesto chicken on a plate with pasta and a salad.
Share this recipe

Posted in: , , , , , , ,

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating





This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

Leave a Comment
  1. First time reader, loved this recipe. Also love the fact that cost is added, great visual for budgeting purposes.

  2. I’ve made probably 50 recipes from this website over the last decade (assuming it’s been around that long?) and this is an absolute must cook. I tend to lean toward the one-pot, heavy, rich, meal prep style casseroles, and there are a ton of great recipes like that here. This recipe isn’t that, it doesn’t freeze well (tomatoes and reheating chicken), doesn’t shine as a leftover, but it is such a fantastic meal that you have to try it with some pasta or a side salad. Great recipe.

  3. Was delicious and easy but I did make changes. I season the chicken in Cajun seasoning For a spicy kick. Used cherry tomatoes from our garden and homemade pesto. Didn’t have heavy cream or half-and-half, so I subbed with a simple bechamel sauce. Thank you for sharing this recipe with us.

  4. This recipe was so delicious and easy to put together. It was gone in one evening. I added a smidge more heavy cream and served this over fettuccini noodles. I used Rao’s pesto which makes the absolute best pasta sauce and the pesto didn’t disappoint either.

    Even my son who isn’t a fan of “creamy” dishes loved this one. Will definitely keep in the rotation for future meals.

  5. Delish! I did not have heavy cream so I used half and half and added a bit of butter. I have some left over pasta which I dropped into the sauce to reheat. Super easy meal!

  6. So ver y good and so quick to make! Loved and will be making again many times!

  7. I made this 3 times and all 3 times it came out different
    But all tasted very good.
    Added different things each time

    Thank you

  8. OMG! So delicious! I purchased some pesto sauce when I was in Italy and I couldn’t wait to use it! The sauce is amazing! This recipe was so easy to make. I didn’t have fettuccine on hand so I made some penne and it’s really good!

  9. We’ve cooked this sooo many times and it always turns out so well! We swapped double cream for single cream and also add mushrooms and spinach to this recipe. Last time we tried it with a roasted bell pepper and some sun dried tomatoes and it turned out delicious .

  10. This was amazing! Such a great weeknight meal. Paired with roasted broccoli and spinach ravioli. Will def be making again!

  11. Since it’s garden season, I was looking for new ways to use my homemade pesto. This recipe is a keeper! In fact, my husband woke me up (he’s an evening worker, so he warms his dinner after I’m in bed) to tell me how amazing it was! I used chopped garden tomatoes instead of the grape tomatoes, and I also added sauteed mushrooms and spinach, and served it over rice. Will definitely return to this one again!