This Creamy Pesto Chicken is a restaurant quality meal that you can whip up in no time! Succulent chicken in a creamy pesto sauce, packed with flavor and bound to satisfy!
Creamy Pesto Chicken serves up pan fried chicken breasts in the most addictive, creamy basil pesto sauce! It’s a one pan meal that’s perfect for busy weeknights. Hearty, delicious and so easy to make.
Looking for other delicious chicken recipes? Why not also try my Asparagus Stuffed Chicken and my Creamy Chicken Alfredo Pasta Recipe!
Why you’ll love this Creamy Pesto Chicken
- A delicious homemade pesto sauce. Creamy and delicious, this basil pesto sauce is made with cream, butter and chicken broth – giving it that restaurant quality depth of flavor.
- Perfect chicken. Coated lightly in flour and pan fried, these chicken breasts are juicy in the middle with crispy edges.
- An easy chicken recipe. Made in one skillet with pantry staples, this all comes together in less than 30 mins.
Ingredients you’ll need
- Chicken Breasts
- Salt & Pepper
- All Purpose Flour
- Olive Oil
- Creamy Pesto Sauce: heavy cream, chicken broth, AP flour, butter, salt, pepper, onion powder, garlic powder, parmesan cheese, basil leaves, pesto.
How to make this Creamy Pesto Chicken
- Pan sear the chicken – In a large skillet with oil, pan sear the seasoned chicken, about 5 mins per side. Set aside.
- Make the pesto sauce – In the skillet, add in your sauce ingredients – starting with butter and flour – and allow to simmer.
- Combine – Add the chicken back in to the skillet with the sauce and simmer for 3-5 mins.
- Garnish, serve and enjoy!
Recipe notes and tips
- Lightly beat with a kitchen mallet if needed to even out the pieces. You want the chicken roughly the same thickness, for even cooking.
- You can use jarred or fresh pesto from the grocer’s.
- Be sure to season the sauce and taste it as you go!
- You can use boneless chicken thighs, you may have to adjust the cook time slightly, to mkae sure the chicken is done.
- To check your chicken’s doneness, ideally use a meat thermometer, stick it into the thickest part of the chicken, when it reads 165F, it’s done!
- Garnish with basil leaves for an extra pop of color and freshness.
FAQ’s
What to serve with this Creamy Pesto Chicken
This easy chicken recipe plays well with all kinds of delicious side dishes. You can go with mashed potatoes, noodles or veggies and more! Here’s some ideas:
- Roasted Garlic Mashed Potatoes
- Oven Roasted Baby Potatoes
- Easy Mashed Sweet Potatoes
- Caprese Portobello Mushroom
Storing Leftovers
You can store this pesto chicken in an air tight container in the fridge for up to 4 days. If you have leftover pesto, it will last in the fridge for up to 7 days.
Do I have to pan fry the chicken?
If you don’t want to pan fry your chicken, that’s fine! Feel free to grill the chicken, bake it or air fry the chicken then add it to the skillet once the sauce starts to simmer.
Other delicious chicken recipes
- Crispy Baked Chicken Tenders
- Crispy Buffalo Chicken Salad
- Amazing Jalapeño Popper Chicken
- Bruschetta Stuffed Chicken
I hope you enjoy all the recipes I share with you, including this Creamy Pesto Chicken recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Creamy Pesto Chicken Recipe
Ingredients
Chicken
- 2 large chicken breasts cut in half, lengthwise
- ⅓ tsp. salt
- ½ tsp. black pepper
- 2 tbsps. all purpose flour
- 2 tbsps. olive oil
Creamy Pesto Sauce
- 1½ cup heavy cream
- ¾ cup chicken broth low sodium
- 1 tbsp. all purpose flour
- 1 tbsp. butter
- ½ tsp. black pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- ½ cup parmesan cheese grated
- ½ tsp. basil leaves dry
- ½ cup pesto sauce fresh, store bought
- ¼ tsp. salt or more, taste first
Instructions
- Slice the chicken breasts lengthwise to get 4 pieces. Lightly beat with a kitchen mallet if needed to even out the pieces. Season the chicken with some salt, pepper and flour.
- Bring a large nonstick skillet to medium heat and add 1 tbsps. of olive oil. Sear the chicken on each side for 5 minutes until golden brown in color. Transfer the chicken to a plate and set aside. Cover with foil wrap.
- In the same skillet, melt 1 tbsp. of butter and add in the flour. Mix to blend well. Once you have a smooth creamy texture, add in the heavy cream, chicken broth, salt, basil, spices and mix well. Let the sauce simmer for 2-3 minutes until it thickens up a little.
- Add in the grated parmesan cheese and pesto sauce. Mix well and let the sauce simmer for about 1-2 minutes. Taste to make sure your salt and spices are to your liking.
- Return the chicken back to the pan. Drench with some of the sauce and cover to simmer on low heat for 3-5 more minutes.
- Remove from heat, garnish with some basil leaves and parmesan cheese (optional) and serve.
Notes
- Lightly beat with a kitchen mallet if needed to even out the pieces. You want the chicken roughly the same thickness, for even cooking.
- You can use jarred or fresh pesto from the grocer’s.
- Be sure to season the sauce and taste it as you go!
- You can use boneless chicken thighs, you may have to adjust the cook time slightly, to mkae sure the chicken is done.
- To check your chicken’s doneness, ideally use a meat thermometer, stick it into the thickest part of the chicken, when it reads 165F, it’s done!
- Garnish with basil leaves for an extra pop of color and freshness.
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