Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe and tend to be even more forgiving and juicy. They may need an extra minute or two of cooking time, but follow the same process of cutting into thinner pieces or pounding to even thickness.Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe and tend to be even more forgiving and juicy. They may need an extra minute or two of cooking time, but follow the same process of cutting into thinner pieces or pounding to even thickness.

What can I substitute for the white wine?

If you prefer not to use wine, chicken broth makes an excellent substitute. Add a teaspoon of lemon juice to provide some of the acidity that wine would contribute. The flavor profile will be slightly different but still delicious.

My sauce is separating—what went wrong?

This typically happens when the heat is too high or the cream is too cold when added to the pan. To fix a broken sauce, remove from heat and whisk in a tablespoon of cold cream. Next time, ensure your cream is at room temperature and keep the heat at a gentle simmer.

Can I make this dish dairy-free?

You can adapt this recipe using dairy-free alternatives. Try a cashew cream sauce and dairy-free pesto (without the Parmesan). Nutritional yeast can provide a cheesy flavor without the dairy. The texture and flavor will be different, but still delicious.

Pesto Chicken Recipe

Name: Pesto Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-inspired
Ingredients: 2 boneless, skinless chicken breasts; Kosher salt to taste; Freshly ground black pepper to taste; 2 tablespoons pesto; 1 tablespoon olive oil; ¼ cup dry white wine; ¾ cup heavy cream (room temperature); ½ cup pesto; 1 pint cherry tomatoes (halved); 2 tablespoons freshly grated Parmesan cheese; Chopped fresh basil (optional, for serving)

Description

This Pesto Chicken recipe delivers bold, creamy, and herbaceous flavors in just 30 minutes! Juicy chicken breasts are paired with a creamy pesto sauce, tangy cherry tomatoes, and Parmesan cheese for a quick yet elegant meal. Perfect for weeknight dinners or when you need something impressive without spending hours in the kitchen.

Ingredients

Units Scale

For the Chicken

2 boneless, skinless chicken breasts
Kosher salt to taste
Freshly ground black pepper to taste
2 tablespoons pesto
1 tablespoon olive oil

For the Sauce

1/4 cup dry white wine
3/4 cup heavy cream (room temperature)
1/2 cup pesto
1 pint cherry tomatoes (halved)
2 tablespoons freshly grated Parmesan cheese
Chopped fresh basil (optional, for serving)

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Instructions

Prepare the Chicken:
Pat the chicken breasts dry and slice them in half lengthwise into cutlets, resulting in four total pieces. Season both sides of the chicken with kosher salt and freshly ground black pepper to taste.
Coat the Chicken:
Place the chicken pieces in a bowl and toss them with 2 tablespoons of pesto until they are evenly coated. Set aside to marinate while you prep the other ingredients.
Sear the Chicken:
Heat a large skillet over medium heat and add the olive oil. Once the oil is hot, sear the chicken on both sides until cooked through, approximately 4-5 minutes on each side. Transfer the cooked chicken to a plate and set it aside.
Deglaze the Pan:
To the same skillet, pour in the dry white wine and scrape off any browned bits stuck to the bottom of the pan. This step adds deep flavor to your sauce.
Make the Sauce:
Stir in the heavy cream and the remaining pesto. Bring the mixture to a light simmer and cook for about 3-4 minutes until the sauce has slightly thickened.
Add the Cherry Tomatoes:
Gently fold in the halved cherry tomatoes and cook for an additional 1-2 minutes until warmed through but still retaining their fresh bite.
Combine & Serve:
Return the chicken to the skillet, spooning the pesto-cream sauce over the chicken to coat it thoroughly. Garnish with freshly grated Parmesan cheese and optional chopped fresh basil before serving.

Notes

If you don’t have dry white wine, substitute it with chicken broth for a non-alcoholic option.
For a lighter version, substitute heavy cream with half-and-half or coconut cream.
Pair with your favorite sides like pasta, mashed potatoes, or a simple green salad to make it a complete meal.
Use a meat thermometer to ensure your chicken is fully cooked. The internal temperature should reach 165°F (74°C).

Nutrition

Serving Size: 1 cutlet with sauce
Calories: 450
Sugar: 4g
Sodium: 520mg
Fat: 33g
Saturated Fat: 13g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 27g
Cholesterol: 120mg