What are the 4 ingredients in creamy pesto chicken?

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.

What are the ingredients in pesto sauce?

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.

How to make pesto more creamy?

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.

What does creamy pesto sauce taste like?

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 .

How to make creamy pesto chicken pasta?

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.

Creamy Pesto Chicken

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

Scale

For the chicken:

2 pounds chicken breasts, boneless and skinless (about 4 chicken breasts)
1/2 teaspoon salt
1/4 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
1/2 cup heavy cream
2 tablespoons pesto sauce
1 medium red bell pepper, sliced
salt and pepper (to taste)

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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