Creamy Pesto Chicken Recipe

If you’re craving something elegant but effortless, Creamy Pesto Chicken is the ultimate weeknight delight. Juicy golden chicken breast nestles in a bright, garlicky tomato and basil cream sauce—each forkful delivers bursts of flavor that taste like a cozy dinner at your favorite Italian trattoria, all whipped up in under 40 minutes.

Ingredients You’ll Need

This Creamy Pesto Chicken calls for just a handful of easy-to-find, flavor-packed ingredients. Each one plays its part, from the plump, juicy chicken to the punchy pesto and mellow cream—this is a case where simple equals sensational.

• Boneless, skinless chicken breasts: Sliced or pounded thin so they cook evenly and stay fork-tender in the sauce.
• Salt and pepper: A simple seasoning duo that brings out the natural flavor of the chicken.
• Olive oil: Used for searing the chicken and sautéing the aromatics, adding a fruity richness.
• Garlic (minced): Just two cloves infuse the whole dish with delicious, savory aroma.
• Grape tomatoes (halved): These burst and melt into the sauce, adding pops of sweetness and color.
• Heavy cream: The star of the “creamy” show, giving the sauce its body and luscious silkiness.
• Pesto (basil or other variety): The backbone of flavor—store-bought or homemade pesto works, and you can pick basil or get creative!

Variations

The beauty of Creamy Pesto Chicken is how easy it is to shake things up! Don’t be afraid to riff on the basics—small swaps or additions can take this dish in a whole new direction, so it never gets boring.

• Use a Different Pesto: Try sun-dried tomato, arugula, or even spinach pesto for a fun twist on the classic basil flavor.
• Add Veggies: Sauté bell peppers, zucchini, or spinach along with the tomatoes for more color and nutrition.
• Swap in Chicken Thighs: Boneless, skinless thighs give even more juiciness and flavor, if that’s your preference.
• Make it Dairy Free: Sub in coconut cream and a dairy-free pesto to suit lactose sensitivities—still velvety and delicious.

How to Make Creamy Pesto Chicken

Step 1: Prepare and Season the Chicken

Start by filleting each chicken breast to create thinner cutlets—or gently pound them to an even thickness and slice each in half for four equal portions. Sprinkle both sides of the chicken generously with salt and pepper so every bite is seasoned.

Step 2: Sear the Chicken

Heat a large skillet over medium heat. Add one tablespoon of olive oil and swirl to coat the pan. Cook the chicken pieces, turning once, until golden brown on both sides and fully cooked through, about 7–10 minutes total. Transfer the cooked chicken to a clean plate and cover loosely with foil to keep warm.

Step 3: Sauté Garlic and Tomatoes

Reduce the heat to medium-low and add the remaining tablespoon of olive oil. Toss in the minced garlic and halved grape tomatoes. Sauté for about five minutes, stirring now and then, just until the tomatoes begin to soften and collapse, releasing their sweet juices into the skillet.

Step 4: Make the Creamy Pesto Sauce

Pour in the heavy cream and dollop the pesto into the skillet. Give it all a good stir so the sauce turns beautifully green with flecks of tomato. Let it gently simmer for a minute or two, then taste and adjust salt or pepper as needed.

Step 5: Finish and Serve

Slide the chicken back into the skillet, nestling each piece into the sauce. Turn to coat them thoroughly in that creamy, pesto-packed goodness, and let the chicken simmer just a few minutes so everything is heated through. Serve immediately—this is best enjoyed hot and fresh!

How to Serve Creamy Pesto Chicken

Garnishes

This dish really shines when finished with a sprinkling of fresh basil leaves or a shower of grated Parmesan. For a pop of color and crunch, a handful of toasted pine nuts or even a few extra halved grape tomatoes make your Creamy Pesto Chicken look irresistible on the plate.

Side Dishes

Serve Creamy Pesto Chicken over a bed of al dente pasta (spaghetti or penne are favorites), creamy mashed potatoes, fluffy rice, or even a swirl of polenta. A crisp green salad or roasted asparagus rounds out the meal and lets that luscious pesto sauce really steal the show.

Creative Ways to Present

For dinner parties, slice the chicken and fan it over a mound of pasta, drizzling extra sauce all around—it looks restaurant-fancy with zero fuss. Or serve individual portions in shallow bowls, topped with basil ribbons and lemon zest for a vibrant, modern touch.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Pesto Chicken keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, so you might find it even more delicious the next day!

Freezing

This recipe is freezer-friendly—just let the chicken cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Keep in mind, the sauce might separate a touch when thawed, but a gentle stir while reheating brings everything back together.

Reheating

To reheat, gently warm Creamy Pesto Chicken in a skillet over low heat, stirring the sauce every so often. If the sauce seems too thick, add a splash of cream or milk to loosen it up. Microwave reheating also works in a pinch—just cover so the chicken stays moist.

FAQs

Final Thoughts

If you’re looking for a meal that truly feels like a treat but is easy enough for any night, I can’t recommend Creamy Pesto Chicken enough. Give it a try—you’ll fall in love with the dreamy sauce, fresh flavors, and just how simple it all is. Your dinner table will thank you!

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