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!
This was delicious. I added par cooked frozen broccoli and it worked well. Very easy to make and very tasty. I recommend this recipe.
Could I sub coconut milk for the cream?
Go for it! XOXO -Monti
So very good. Used boneless breasts and thighs, homeade pesto. I added Romano cheese and instead of tomatoes I used a lot of mushrooms. Served it with a garden fresh tomato basil salad and a warm baguette. Superb. So much you can do with it.
Great recipe. I used a couple tweaks to make it a bit easier for me.
I used chicken thighs instead of breasts cause they are cheaper and juicer. Pounded thin and seasoned so they cook quickly.
For the sauce I used half basil and half roasted tomato pesto. A bit of salt and lemon juice to enhance the flavors. Overall great recipe. I’ve made it three days in a row now. Super quick too. I can get the whole meal finished in about the time it takes to make the pasta.
Omg this is delicious!! And not expensive either. I used a whole jar of red pesto the first time I made this and I like it better that way. I don’t want pesto to go to waste!! Well it was phenominal and is keto friendly too as long as it’s not served with bread or over pasta/rice!! Today I made it with green pesto, whole jar again, and holy crap!! Sooo yummy. Make this now!!
Any replacements for pesto? I believe they all have pine nuts and I’m allergic to pine nuts…
Try making your own pesto! It’s as easy as blending a smoothie and such a versatile sauce to have on hand. You can sub pine nuts with walnuts, almonds, or sunflower seeds.
For every cup of basil leaves (or parsley, or carrot tops) use one tablespoon of nuts, 1 garlic clove, 1/4 cup of olive oil, and 1/4 cup parmesan.
I make a nut free pesto and use basil/spinach/kale combo. To keep: glass container with olive oil on top.
The grape and cherry tomatoes at my grocery store were absurdly priced, so I subbed in 1 and a half diced Roma tomatoes. Served it over white rice. Excellent dinner, will definitely make it again!
The sauce is amazing! I had 1/2 jar of leftover pesto and this was a great way to use it up. I used 2% milk instead of heavy cream and it is still amazing! Served it, along with the chicken, over wild rice. I will make this one again!
Well yum. I had chicken breasts and wanted to try something different, and this was just the ticket! Our meal plan was to enjoy this on top of mixed greens salad, and tossed in baked some frozen garlic knots for enjoying that crazy good sauce of course. #AldiWins With one exception I followed the recipe, and as usual the step by step directions and photos gave me the confidence to create this very tasty dish. I happened to have on hand about 2 oz of goat cheese so I tossed that in with the cream and pesto (and no one was sorry about that!) Thanks Miss Beth….you’ve done it again!
This was a very quick and easy recipe that turned out delicious! Perfect with garlic bread.
This is the second time I’ve made these! Yum! This time I added 1/4 cup of grated Parmesan to the sauce and *chefs kiss* it’s perfect!!
Wow. Turned out fantastic. Had to substitute with Lidl cashew pesto with chili and it came out amazing
Hi today I made your creamy pesto chicken recipe and it’s so delicious. I ate with the linguini noodles. Thanks for providing a flavorable meal for me to try. Well worth it
This was delish! Unbeknownst to me, my child had eaten all of our cherry tomatoes, so I used a can of (drained) diced I had on hand. Served it over egg noodles. Yum!
This recipe was stupidly easy!! Perfectly creamy without being too heavy. Served over cauliflower rice to make it low carb. Also subbed chicken thighs for chicken breasts because that’s all I had, but that worked out fine. Definitely adding to my rotation of meals!