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Top down view of creamy pesto chicken in a pan.

Creamy Pesto Chicken Recipe

5 from 6 votes
Created by Mariam E.
This Creamy Pesto Chicken is a restaurant quality meal that you can whip up in no time! Succulent chicken in a creamy pesto sauce.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Dishes
Cuisine Italian
Servings 4 servings



  • 2 large chicken breasts cut in half, lengthwise
  • tsp. salt
  • ½ tsp. black pepper
  • 2 tbsps. all purpose flour
  • 2 tbsps. olive oil

Creamy Pesto Sauce

  • 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


  • 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.


  • 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.


Calories: 756kcal | Carbohydrates: 17g | Protein: 34g | Fat: 61g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 976mg | Potassium: 593mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2200IU | Vitamin C: 2mg | Calcium: 278mg | Iron: 2mg
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