This Creamy Pesto Chicken is the weeknight dinner you didn't know you were missing — tender, juicy chicken breasts swimming in a dreamy, garlicky, basil-packed sauce that’s basically sunshine in a skillet. And here’s the best part: it’s ready in about 30 minutes. One pan, minimal cleanup, maximum flavor.
We’re talking restaurant-level creamy pesto sauce made with butter, cream, and a double hit of pesto (yes, double!), with pops of sweetness from red onion and bell pepper. It’s the kind of meal that looks like you fussed over it for hours, but actually took less time than scrolling TikTok for dinner ideas. Serve this chicken dinner to the family on busy weeknights, to impress a date on Date Night, or even to meal prep lunches for the week with pasta or rice.
This creamy pesto chicken recipe was inspired by my Pesto Penne Pasta, but here the chicken gets to be the star! If you like this recipe, you should try our Pesto Whole Chicken or Thai Basil Chicken next.
Why You'll Love This Recipe
- Easy chicken dinner in under 30 minutes. Creamy pesto chicken is an easy chicken recipe that takes just 25 minutes to cook. Everything cooks in a single skillet (it's a one pan wonder!). Just sear the chicken, make the creamy sauce with veggies, and toss the chicken back in. Plus, this easy to follow recipe is perfect for beginners to build confidence in the kitchen.
- Chicken that is tender and juicy every time. This pesto chicken is tender and juicy every time especially since it's tossed in the rich creamy pesto sauce. So even if you get distracted and overcook your chicken a bit, it’s no problem. The creamy pesto sauce swoops in like a hero to keep every bite tender, juicy, and flavorful.
- So much flavor, so little effort. Even though this recipe is easy to make doesn’t mean it’s lacking at all. That pesto packs a herby punch, the cream makes it silky, the garlic makes it cozy, and the red pepper brings sweet pops of color. Dinner MVP, right here.
- Ridiculously versatile. Serve it over rice, pasta, mashed potatoes, or mop it up with some bread. You can also use any leftover chicken to make a hot pesto chicken panini with roasted tomatoes and mozzarella or a cold pesto chicken wrap with arugula and cucumber. Even toss it into a salad. The options are endless!
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Ingredients and Substitutions
To make this delicious Creamy Pesto Chicken, you will need the following ingredients (full measurements in recipe card below):
- chicken breasts - Boneless and skinless breasts seared in vegetable oil (olive oil works too). You can also swap with boneless chicken thighs for a juicier bite.
- pesto - We used our homemade Basil Pesto because it adds the freshest flavor and is so easy to make in just minutes. You can of course also use store-bought pesto sauce too — whichever is more convenient!
- butter + heavy cream - The perfect combination to a rich and creamy sauce.
- aromatics - We sauté red onion and minced garlic which adds the best flavor to this chicken dish. Yellow onion works too.
- red bell pepper - Adds sweetness and crunch. Feel free to substitute with another vegetable of your choice. A common substitute are cherry tomatoes.
- salt and pepper - The must-have seasoning duo.
- garnishes - we topped this pesto chicken with fresh basil and pine nuts, which I totally recommend. The pine nuts add a nice crunch which is a nice contrast to the smooth and creamy chicken.
Equipment
You’ll also need measuring cups and spoons, a large skillet, a sharp knife, a cutting board, tongs for flipping the chicken, and a wooden spoon for stirring the sauce.
Instructions
- Season the chicken. Use a paper towel to pat the chicken breasts completely dry. Season generously on both sides with salt, pepper, and pesto sauce. Let sit for 5 minutes to absorb the flavors.
- Sear the chicken. Heat the oil in a large skillet over medium-high heat until hot and shimmering, about 2 minutes. Add the chicken and sear until golden brown and cooked through, about 5 minutes per side. The internal temperature should reach 165°F (74°C) on a meat thermometer. Transfer the chicken to a clean plate and let it rest.
- Sauté the aromatics. In the same skillet, add the butter and melt until bubbling, about 1 minute. Stir in the onion and garlic, and sauté until fragrant, about 1 minute.
- Make the sauce. Whisk in the cream and pesto sauce. Bring to a gentle simmer and cook, stirring occasionally, until the sauce thickens to your liking, about 2–3 minutes.
- Add the veggies. Stir in the bell pepper and cook until just tender, about 1 minute. Season the sauce with additional salt and pepper to taste.
- Add chicken and finish the dish. Return the chicken to the skillet and toss to coat in the sauce. Let it warm through for 1 minute. Garnish with fresh basil and toasted pine nuts, then serve immediately.
Recipe Video
Expert Tip: Don't Overcrowd the Pan
Give each chicken breast enough space so it browns instead of steaming. If your skillet is on the smaller side, sear the chicken in batches. This ensures you get that golden, flavorful crust on the outside while keeping the meat juicy inside.
More Tips and Tricks
- Season the chicken before searing. Season both sides of your chicken breasts with salt and pepper before they hit the pan. It locks in flavor and helps you get that golden, tasty crust.
- Double the pesto. Stir some pesto into the sauce while cooking, then swirl in an extra spoonful right before serving for maximum basil flavor.
- Slice before saucing. Cutting the chicken into strips before adding it back to the skillet lets the sauce coat every piece evenly. This is totally a preference thing.
- Top like you mean it. Fresh basil leaves, toasted pine nuts, or a sprinkle of Parmesan give this dish a chef’s-kiss finish.
Recipe Variations
- Spicy pesto chicken. Add crushed red pepper flakes or a pinch of cayenne to the sauce for subtle heat.
- Cheesy upgrade. Stir in grated Parmesan or top with mozzarella, then broil for a few minutes until bubbly.
- Pesto swap. Use sun-dried tomato pesto for a deeper, slightly smoky flavor.
- Veggie boost. Add extra vegetables like asparagus, broccoli, or roasted cherry tomatoes for more color and nutrients. Mushrooms work well too!
- Low-carb twist. Serve over zucchini noodles or cauliflower rice or a lighter option.
- Seafood twist. Swap the chicken for shrimp and cut the cooking time in half for a quick creamy pesto shrimp instead.
Storage
How to Store
Store leftovers in an airtight container in the fridge for 3 days . By the fourth day, it’s probably still good to eat, but if it hasn’t been stored properly, you may need to toss it.
How to Reheat
Reheat creamy pesto chicken over the stove on medium-low heat until warmed through. You may need to add a splash of cream or water if the sauce has thickened up too much when storing.
How to Freeze
Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
How to Serve
Creamy pesto chicken loves carbs, so pile it on top of pasta, rice, or mashed potatoes. Or, keep it light and serve with a crisp salad or roasted vegetables. Don't forget bread — that sauce deserves to be sopped up.
These are my favorite dishes to serve with this pesto chicken:
Vegetable Side Dishes
Looking to serve this with a veggie side? Try something from our collection: from roasted and sautéed vegetables to flavorful veggie medleys, these sides add color, nutrition, and delicious flavor to any main course.
FAQ
The core four ingredients for creamy pesto chicken are chicken breasts, pesto sauce, heavy cream, and butter. These create the base for the rich, flavorful dish. From there, you can build on the flavor with extras like garlic, onion, or vegetables. The chicken gets seared until golden, the sauce is made with cream and butter, and pesto ties it all together with fresh, herby goodness. While those four are the essentials, I love adding red peppers, basil, and pine nuts on top to make the final dish look and taste even more impressive.
Classic basil pesto is made with fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil. Some versions swap the pine nuts for walnuts or almonds, and you can also adjust the ratio of cheese or oil based on your taste. Fresh lemon juice is sometimes added for brightness, and a pinch of salt balances the flavors. Store-bought pesto often has the same core ingredients but may include stabilizers or alternative oils. Homemade pesto has a fresher, more vibrant flavor, making it worth whipping up if you have a few extra minutes. See our Basil Pesto Recipe for instructions.
To make pesto creamier, mix it with a splash of heavy cream, half-and-half, or even Greek yogurt for a lighter twist. Adding cream not only smooths out the texture but also tones down any sharpness from the garlic or Parmesan. You can gently warm the pesto with the cream in a skillet, which helps the flavors meld without cooking the fresh herbs too much. For extra richness, melt in a little butter before adding the cream. This technique works beautifully for pasta sauces, spreads, or as the base for creamy pesto chicken.
Creamy pesto sauce is the best of both worlds — it’s rich and silky from the cream and butter, but still fresh and vibrant from the basil, garlic, and Parmesan in the pesto. The cream softens the pesto’s sharpness, making it smoother and more mellow while still letting the herbs shine. You’ll taste the nuttiness from the pine nuts, a hint of tang from the cheese, and a savory depth from the garlic. It’s comforting, slightly indulgent, and bursting with flavor, making it just as good tossed with pasta as it is spooned over juicy chicken.
Start by cooking pasta until al dente, reserving a little pasta water. In a large skillet, sear seasoned chicken breasts until golden, then set aside. Make the sauce by sautéing garlic and onion in butter, stirring in pesto and heavy cream until smooth. Add the chicken back to the skillet, slice if desired, and simmer until cooked through. Toss in the cooked pasta, adding a splash of pasta water if needed to loosen the sauce. Top with fresh basil, pine nuts, and Parmesan for a creamy, satisfying dinner that’s ready in under 30 minutes. See our Creamy Chicken Pesto Pasta for the full recipe.
More Creamy Chicken Recipes
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Creamy Pesto Chicken
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Creamy Pesto Chicken is the weeknight dinner you didn't know you were missing — tender, juicy chicken breasts swimming in a dreamy, garlicky, basil-packed sauce that’s basically sunshine in a skillet. And here’s the best part: it’s ready in about 30 minutes. One pan, minimal cleanup, maximum flavor.
Ingredients
For the chicken:
- 2 pounds chicken breasts, boneless and skinless (about 4 chicken breasts)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons pesto sauce
- 2 tablespoons vegetable oil
For the sauce:
- 2 tablespoons butter
- 1 small red onion, sliced
- 2 cloves garlic, minced
- ½ cup heavy cream
- 2 tablespoons pesto sauce
- 1 medium red bell pepper, sliced
- salt and pepper (to taste)
Instructions
- Use a paper towel to pat the chicken breasts completely dry. Season generously on both sides with salt, pepper, and pesto sauce. Let sit for 5 minutes to absorb the flavors.
- Heat the oil in a large skillet over medium-high heat until hot and shimmering, about 2 minutes. Add the chicken and sear until golden brown and cooked through, about 5 minutes per side. The internal temperature should reach 165°F (74°C) on a meat thermometer. Transfer the chicken to a plate and let it rest.
- In the same skillet, add the butter and melt until bubbling, about 1 minute. Stir in the onion and garlic, and sauté until fragrant, about 1 minute.
- Whisk in the cream and pesto sauce. Bring to a gentle simmer and cook, stirring occasionally, until the sauce thickens to your liking, about 2–3 minutes.
- Stir in the bell pepper and cook until just tender, about 1 minute. Season the sauce with additional salt and pepper to taste.
- Return the chicken to the skillet and toss to coat in the sauce. Let it warm through for 1 minute. Garnish with fresh basil and toasted pine nuts, then serve immediately.
Notes
How to store: Creamy pesto chicken will last for 3 days in the fridge in an airtight container. By the fourth day, it’s probably still good to eat, but if it hasn’t been stored properly, you may need to toss it.
How to reheat: Reheat creamy pesto chicken over the stove on medium-low heat until warmed through. You may need to add a splash of cream or water if the sauce has thickened up too much when storing.
How to freeze: Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Chicken
- Method: Stovetop
- Cuisine: Italian
b says
Excellent dish. Served with sourdough bread.
Loved how easy this was but so delicious.