This creamy Pesto Chicken features silky chicken cutlets simmered in a bright basil-pesto cream sauce. It’s a one-skillet dinner that comes together in about 30 minutes and consistently gets rave reviews at the table. The key is to stir the pesto in at the end so the sauce stays vibrant and fresh.
Slice the chicken breasts into thin cutlets so they cook quickly and remain juicy. This method creates a tender, flavorful result with minimal fuss. Below are ingredients, variations, step-by-step instructions, tips and storage guidance to help you get perfect pesto chicken every time.
Basil Pesto Chicken Ingredients
These are the ingredients for an easy, creamy pesto chicken dinner.
- Boneless skinless chicken breasts, sliced into thin cutlets for quick, even cooking.
- Kosher salt, black pepper, and garlic powder to season the chicken simply and effectively.
- Olive oil for searing the cutlets to a golden brown.
- Unsalted butter to start the sauce and add richness.
- Fresh garlic, minced, cooked briefly for aroma.
- Chicken broth to loosen the sauce so it isn’t overly heavy.
- Heavy cream for a silky, full-bodied sauce; half-and-half can be used for a lighter version.
- Basil pesto, homemade or store-bought — add at the end to keep the color and flavor bright.
- Parmesan cheese, freshly grated for a smooth, creamy finish.
- Fresh basil, torn over the top as a final garnish.
Full ingredient quantities and nutrition are in the recipe details below.
Variations and Substitutions
This recipe adapts easily to different preferences and pantry staples.
- Chicken thighs: Use boneless, skinless thighs for a juicier result; cook slightly longer.
- Bought vs. homemade pesto: Store-bought pesto saves time; homemade pesto is brighter and fresher-tasting.
- Red pesto: Try sun-dried tomato pesto for a deeper, tangy flavor.
- Add greens: Stir baby spinach into the sauce until wilted for extra color and nutrition.
- Lighter sauce: Substitute half-and-half for heavy cream to reduce richness.
Tools You’ll Need
Basic kitchen tools make this recipe straightforward.
- Large skillet: A wide pan allows you to sear cutlets in one layer for even browning.
- Sharp knife: For trimming and slicing chicken evenly into cutlets.
- Tongs: To flip and move the chicken easily.
- Box grater: Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
How to Make Pesto Chicken: An Easy Guide
Cook this pesto chicken in two main steps: sear the chicken, then build the cream sauce in the same skillet.
Slice and Season the Chicken
Slice each breast in half horizontally to create thin cutlets. Pat dry and season both sides with salt, pepper, and garlic powder.
Sear the Cutlets
Heat olive oil in a large skillet over medium-high heat. Add the cutlets in a single layer and cook until golden and cooked through, about 4 minutes per side. Work in batches if needed. Transfer cooked cutlets to a plate and reserve pan juices for the sauce.
Build the Cream Sauce
Reduce heat to medium. Melt butter in the skillet, add minced garlic, and cook until fragrant (30–60 seconds). Pour in chicken broth and heavy cream, then simmer 4–5 minutes until the sauce thickens slightly.
Add Parmesan and Return Chicken
Lower the heat, stir in grated Parmesan until the sauce is smooth, then return the chicken and any juices to the pan. Spoon sauce over the cutlets and warm through for 1–2 minutes.
Stir in the Pesto
Remove the pan from the heat and stir in the basil pesto. Adding pesto off the heat preserves its bright green color and fresh basil flavor. Garnish with torn fresh basil and serve immediately.
4 Mistakes to Avoid
Avoid these common pitfalls for the best result:
- Boiling the pesto: High heat dulls its color and aroma—add pesto off the heat.
- Crowding the pan: Sear in batches so the chicken browns instead of steaming.
- Skipping cutlets: Thick breasts cook unevenly; slice thin for consistent doneness.
- Overheating the cheese: Add Parmesan over low heat to keep the sauce silky.
Make Ahead and Storage
This dish stores well, making it convenient for meal prep and leftovers.
Storing Leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Keep it saucy: Spoon extra sauce over the chicken before refrigerating to prevent drying.
Freezing
- Cream sauces: Cream-based sauces can separate when frozen, so freezing is not ideal.
- If you freeze: Hold back fresh basil and stir it in after reheating to restore flavor and color.
Reheating
- Low and slow: Reheat gently over low heat in a skillet.
- Loosen sauce: Add a splash of broth or cream to smooth the sauce during reheating.
How to Serve This Pesto Chicken
The creamy pesto sauce is the highlight—serve it over a base that soaks up the sauce.
Ways to Serve
- Over pasta: Toss hot pasta with the sauce for a complete dinner.
- With spaghetti squash: A lighter, lower-carb option that still absorbs the sauce well.
- Over rice or mashed potatoes: Both are excellent for catching the creamy pesto sauce.
Side Dishes
- Crusty bread: Perfect for mopping up every last bit of sauce.
- Simple salad: A green salad or caprese-style side balances the richness.
Top Tips for Best Results
- Add pesto last: Off-heat addition preserves basil oils and the vivid green color.
- Dry and sear: Pat the chicken dry and use a very hot pan for good browning and flavor.
- Grate fresh Parmesan: Freshly grated cheese gives a creamier texture than pre-shredded varieties.
- Season at the end: Taste before serving and adjust salt to account for the pesto’s saltiness.
Creamy Chicken Pesto FAQs
Quick answers to common questions:
Yes. Good store-bought pesto makes this a fast weeknight meal. Choose a jar where basil and olive oil are prominent ingredients.
Boneless skinless breasts are classic when sliced into cutlets. Boneless skinless thighs work well if you prefer a juicier result.
Add the pesto at the very end, off the heat. High temperatures dull basil’s color and aroma.
The recipe itself contains no gluten, but always check labels on pesto and broth if you need the meal to be strictly gluten-free.
Other Chicken Recipes You’ll Love
- Creamy Tuscan Chicken
- Chicken Alfredo
- Creamy Crockpot Lemon Chicken
- Butter Chicken
- Crispy Chicken Schnitzel
- Honey Garlic Lemon Pepper Chicken Thighs
Creamy Pesto Chicken Recipe (One-Pan, 30 Minutes)
Tender chicken cutlets in a silky basil-parmesan cream sauce—ready in about 30 minutes.
Prep Time: 10 minutes • Cook Time: 20 minutes • Total Time: 30 minutes • Servings: 4
Ingredients
- 2 lb boneless skinless chicken breasts
- 1 ¼ tsp kosher salt
- ½ tsp black pepper
- ¾ tsp garlic powder
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 ½ cups chicken broth
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup basil pesto (store-bought or homemade)
- ⅓ cup torn fresh basil leaves
Instructions
- Slice each chicken breast in half horizontally to make thin cutlets. Pat dry and season both sides with salt, pepper and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the chicken in a single layer until golden and cooked through, about 4 minutes per side. Transfer to a plate.
- Return the skillet to medium heat. Melt the butter, add minced garlic and cook 30–60 seconds until fragrant.
- Pour in the chicken broth and heavy cream. Simmer 4–5 minutes until slightly thickened.
- Reduce heat to low and stir in the Parmesan until smooth.
- Add the chicken and any juices back to the skillet. Spoon sauce over the cutlets and warm through, 1–2 minutes.
- Remove the pan from the heat and stir in the pesto. Garnish with torn basil and serve immediately.
Notes
- Keep it green: Stir pesto in off the heat to preserve color and flavor.
- Make it juicier: Substitute boneless skinless thighs and cook a few minutes longer.
- Nutrition: Provided values are estimates.
Nutrition (per serving, approximate)
Calories: 720 kcal • Carbohydrates: 6 g • Protein: 56 g • Fat: 51 g • Sodium: ~980 mg