Why You’ll Love Creamy Pesto Chicken Recipe
This recipe delivers restaurant-quality flavor with minimal effort. The chicken stays juicy thanks to a quick pan-sear, while the creamy pesto sauce brings a bold, herby richness. It’s a one-pan dish, which means less cleanup, and it pairs beautifully with pasta, rice, or crusty bread. The balance of creaminess, freshness, and savory depth makes it a reliable crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2x 250g/9oz chicken breasts
35g / 1/4 cup plain flour
1 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
1 tbsp olive oil
1 tbsp butter
2 shallots, finely diced
160ml / 2/3 cup double/heavy cream
80ml / 1/3 cup chicken stock
20g / 1/4 cup freshly grated parmesan
200g / 7oz cherry tomatoes, halved
1/2 cup pesto
Directions
- Horizontally slice each chicken breast through the center to create four even cutlets. In a shallow dish, mix flour, garlic powder, salt, and pepper. Coat each cutlet in the mixture, shake off excess, and set aside.
- Heat olive oil and butter in a large pan over medium-high heat. Once melted, add the chicken and cook for a few minutes on each side until golden and nearly cooked through. Remove and set aside.
- Reduce heat to medium and sauté the shallots in the remaining fat until soft and lightly golden. Stir in chicken stock, cream, and parmesan. Let it simmer for a couple of minutes until slightly thickened. Add cherry tomatoes and cook until just softened.
- Lower the heat and stir in the pesto until fully incorporated into the sauce. Add any juices from the resting chicken, adjust seasoning if needed, then return the chicken to the pan. Coat well in the sauce and serve.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
You can swap chicken breasts for chicken thighs for a juicier result. Add spinach or mushrooms for extra vegetables. For a lighter version, use half-and-half instead of heavy cream. Sun-dried tomatoes can replace cherry tomatoes for a more intense flavor, and you can experiment with different pesto varieties like basil, spinach, or even red pesto.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of cream or stock to loosen the sauce. Avoid overheating to prevent the sauce from separating.
FAQs
Can I use store-bought pesto?
Yes, store-bought pesto works perfectly and saves time.
What can I serve with this dish?
It pairs well with pasta, rice, mashed potatoes, or crusty bread.
Can I make this ahead of time?
Yes, but it’s best enjoyed fresh. Reheat gently before serving.
Can I freeze creamy pesto chicken?
It’s not recommended as cream-based sauces can separate when thawed.
How do I thicken the sauce more?
Let it simmer longer or add a bit more parmesan.
Can I use milk instead of cream?
You can, but the sauce will be thinner and less rich.
Is this dish gluten-free?
Not as written, but you can use gluten-free flour to coat the chicken.
Can I add pasta directly to the sauce?
Yes, cooked pasta can be tossed directly into the sauce.
What type of parmesan should I use?
Freshly grated parmesan gives the best flavor and texture.
How do I keep the chicken tender?
Avoid overcooking and let it rest briefly before adding back to the sauce.
Conclusion
Creamy pesto chicken is a simple yet indulgent meal that combines tender chicken with a rich, flavorful sauce. It’s versatile, quick to prepare, and perfect for both weeknight dinners and special occasions.
