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. 😅
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.
Creamy Pesto Chicken
Servings 4Ingredients
- 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.
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Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!If you love creamy chicken recipes, try out our Creamy Garlic Chicken recipe next!
How to Make Creamy Pesto Chicken – Step by Step Photos
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.
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.
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.
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.
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.
This sauce is so creamy and delicious, you’ll want to lick your plate!
I’m going to make this recipe tonight, exactly as written,(doubling the sauce so that it can be a pasta sauce too) and incorporating the suggestion of the artichoke hearts. I’m also wondering if a few capers would enhance the artichoke flavor? Thoughts?
Capers would bring a nice briny flavor, so if that’s something you enjoy, I say go for it! :)
I made the recipe exactly as written. It is excellent, quick and I will make this again and again. Served it with some crusty french bread and a salad.
Absolutely delicious, fast and easy dinner for the family! I doubled the sauce so I could add some halved, steamed baby white potatoes to the dish. Kids loved it, every plate was licked clean, LOL.
Delicious. I made exactly as is and served it over egg noodles with the side salad.
DELICIOUS! The recipe is quick and easy so I didn’t change anything about it. I had the chicken with some roasted potatoes and a side salad. Making it again this week with pasta!
How much artichoke would you recommend adding? At the very end?
Maybe start with half a can and see how you like it, then add more if you want. :)
I use Greek yogurt instead of heavy cream. Gently add the yogurt towards the end of cooking, stir a little over low heat. Much healthier!
That’s a great idea for a healthy swap. I’ll have to try that next time. :)
This sauce slaps! I couldn’t find pesto at the store so I just used alfredo and dropped the heavy cream. I need to keep this recipe stored in my brain, it’s great for a first date ;) great with a salad, pasta, and garlic bread.
You’re commenting that your love the sauce but you didn’t even make anything closely resembling the recipe?? Wtf??
All you made was Alfredo sauce! You didn’t make anything resembling this recipe.
Way too ruch for me!
Super easy and turned out great! Family loved it, this will go on my rotation :)
I didn’t have cherry tomatoes so I substituted a 16 oz can of tomato sauce and 2 Tbsp of tomato paste for them, followed the rest of the ingredients as written and it was SO yummy!!
Amazing as is!! I served it over rice and the rice was a wonderful medium for the sauce. Next time, I’ll try it with some shaved parm on top.
Such an EASY and DELICIOUS recipe…..and, lick the sauce off the plate afterward…I did.
Tried it yesterday, really creamy yet not too heavy, added some basil on top at the end and it was amazing. You don’t even need pasta or rice, just some side salad is great.
Just made it for me and my fiancee. Amazingly delicious! I did have to change few things because that’s what I had: used normal tomatoes in chunks (of course it changes the flavors) and I add spinach at the end. Eat with biscuits! So delicious… Looked so fancy! I’m learning to cook and I feel so proud. Thanks a lot for this recipe!