Creamy Pesto Chicken – A Cozy, Flavor-Packed Weeknight Dinner

If you love comforting meals that don’t take all night to make, this Creamy Pesto Chicken will hit the spot. It’s rich, herby, and silky, with just enough brightness to keep every bite interesting. The sauce clings to juicy chicken and feels special without any complicated steps.

Serve it over pasta, rice, or a pile of roasted veggies, and you’ve got a dinner everyone will want on repeat. It’s the kind of dish that tastes like you put in extra effort—even though you didn’t.

Creamy Pesto Chicken - A Cozy, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 4 boneless, skinless chicken breasts (or 6 thighs)
• Salt and black pepper
• Olive oil or neutral cooking oil
• Butter (optional, for extra richness)
• Garlic: 2–3 cloves, minced
• Chicken broth: 1/2 cup
• Heavy cream: 3/4 to 1 cup
• Basil pesto: 1/3 to 1/2 cup (store-bought or homemade)
• Parmesan cheese: 1/4 cup, finely grated
• Lemon: 1 (for zest and juice)
• Cherry tomatoes: 1 cup, halved (optional)
• Fresh spinach: 2 cups (optional)
• Red pepper flakes (optional)
• Fresh basil (optional, for garnish)
• Cooked pasta, rice, or crusty bread for serving

Instructions

 

• Prep the chicken: Pat chicken dry and season both sides with salt and pepper. If breasts are thick, slice horizontally to make cutlets for faster, even cooking.
• Heat the pan: Warm a large skillet over medium-high heat with 1–2 tablespoons olive oil. Add a small pat of butter for extra browning if you like.
• Sear the chicken: Cook chicken 4–6 minutes per side until golden and just cooked through. Remove to a plate and tent with foil.
• Sauté the garlic: Lower heat to medium. Add minced garlic to the pan and stir for 30 seconds, just until fragrant. Don’t let it brown.
• Deglaze: Pour in the chicken broth and scrape up browned bits. Simmer for 1–2 minutes to reduce slightly.
• Build the sauce: Stir in heavy cream, then whisk in pesto and Parmesan. Simmer gently 2–3 minutes until slightly thickened. Add a squeeze of lemon juice and a little zest for brightness.
• Add veggies (optional): Stir in spinach to wilt and/or cherry tomatoes to warm through. A pinch of red pepper flakes adds a subtle kick.
• Return the chicken: Nestle chicken back into the pan and spoon sauce over the top. Simmer 2 more minutes so everything melds.
• Taste and adjust: Add salt, pepper, or more lemon to balance richness. If sauce is too thick, loosen with a splash of broth.
• Serve: Plate over pasta, rice, or with crusty bread. Garnish with fresh basil and extra Parmesan for a restaurant-style finish.

Why This Recipe Works

This recipe balances creaminess with freshness, so it never feels heavy. The pesto brings basil, garlic, and Parmesan to the party, while a splash of broth and lemon keeps it lively.

Searing the chicken first builds deep flavor and locks in moisture. The sauce comes together in the same pan, which means fewer dishes and a more cohesive taste. Best of all, it’s fast—perfect for busy nights.

Shopping List

• Chicken: 4 boneless, skinless chicken breasts (or 6 thighs)
• Salt and black pepper
• Olive oil or neutral cooking oil
• Butter (optional, for extra richness)
• Garlic: 2–3 cloves, minced
• Chicken broth: 1/2 cup
• Heavy cream: 3/4 to 1 cup
• Basil pesto: 1/3 to 1/2 cup (store-bought or homemade)
• Parmesan cheese: 1/4 cup, finely grated
• Lemon: 1 (for zest and juice)
• Cherry tomatoes: 1 cup, halved (optional)
• Fresh spinach: 2 cups (optional)
• Red pepper flakes (optional)
• Fresh basil (optional, for garnish)
• Cooked pasta, rice, or crusty bread for serving

How to Make It

1. Prep the chicken: Pat chicken dry and season both sides with salt and pepper.

   If breasts are thick, slice horizontally to make cutlets for faster, even cooking.

2. Heat the pan: Warm a large skillet over medium-high heat with 1–2 tablespoons olive oil. Add a small pat of butter for extra browning if you like.
3. Sear the chicken: Cook chicken 4–6 minutes per side until golden and just cooked through. Remove to a plate and tent with foil.
4. Sauté the garlic: Lower heat to medium.

   Add minced garlic to the pan and stir for 30 seconds, just until fragrant. Don’t let it brown.

5. Deglaze: Pour in the chicken broth and scrape up browned bits. Simmer for 1–2 minutes to reduce slightly.
6. Build the sauce: Stir in heavy cream, then whisk in pesto and Parmesan.

   Simmer gently 2–3 minutes until slightly thickened. Add a squeeze of lemon juice and a little zest for brightness.

7. Add veggies (optional): Stir in spinach to wilt and/or cherry tomatoes to warm through. A pinch of red pepper flakes adds a subtle kick.
8. Return the chicken: Nestle chicken back into the pan and spoon sauce over the top.

   Simmer 2 more minutes so everything melds.

9. Taste and adjust: Add salt, pepper, or more lemon to balance richness. If sauce is too thick, loosen with a splash of broth.
10. Serve: Plate over pasta, rice, or with crusty bread. Garnish with fresh basil and extra Parmesan for a restaurant-style finish.

Storage Instructions

Let leftovers cool, then store in an airtight container in the fridge for up to 3–4 days.

Reheat gently over low heat on the stove with a splash of water or broth to loosen the sauce. Avoid boiling, which can cause the cream to separate. For freezing, skip the spinach and tomatoes and freeze chicken and sauce for up to 2 months.

Thaw overnight in the fridge and reheat gently.

Health Benefits

This dish delivers solid protein from the chicken, plus healthy fats from olive oil, nuts, and cheese in the pesto. Basil and garlic bring antioxidants and anti-inflammatory compounds. If you add spinach and tomatoes, you’ll boost fiber, vitamin C, vitamin K, and lycopene.

To lighten it up, you can use half-and-half or swap some cream for Greek yogurt at the end (off heat). Pair with a big side salad or steamed veggies to round out the meal.

Common Mistakes to Avoid

• Overcooking the chicken: Dry chicken ruins the dish. Aim for an internal temperature of about 165°F and pull it off heat as soon as it’s done.
• Boiling the cream: Keep the sauce at a gentle simmer.

  Hard boiling can split the sauce and dull the pesto’s fresh flavor.

• Adding lemon too early: Add lemon after the cream and pesto are incorporated. Too early can curdle or overpower the sauce.
• Using watery pesto: Excess oil or watery pesto can thin the sauce. Start with 1/3 cup and add more to taste.
• Skipping the deglaze: Those browned bits in the pan are pure flavor.

  Don’t leave them behind.

Recipe Variations

• Greek yogurt swap: Stir in 1/2 cup plain Greek yogurt off the heat for a lighter tangy sauce. Temper with a little warm sauce first to prevent curdling.
• Sun-dried tomato pesto: Use sun-dried tomato pesto for a deeper, slightly sweet flavor and a rosy sauce.
• Mushroom and pesto: Sauté sliced cremini mushrooms after searing the chicken, then continue with the sauce. Earthy and satisfying.
• Skin-on thighs: For extra richness, use bone-in, skin-on thighs.

  Sear skin-side down until crisp, finish in the oven, then build sauce in the drippings.

• Dairy-light version: Use half cream and half chicken broth, then finish with a knob of butter for silkiness.
• Add crunch: Top with toasted pine nuts or walnuts before serving.
• Low-carb serving: Serve over zucchini noodles, cauliflower rice, or roasted asparagus.

FAQ

Can I use store-bought pesto?

Yes. Choose a pesto with real basil, olive oil, nuts, and Parmesan for the best flavor. If it tastes sharp or oily, balance with a pinch of sugar or more lemon.

What cut of chicken works best?

Boneless breasts are classic and quick.

Thighs are juicier and harder to overcook. Use what you like—just adjust cook time for thickness.

Can I make it ahead?

You can cook the chicken and make the sauce up to a day ahead. Reheat gently and thin with a splash of broth.

Add spinach or tomatoes just before serving to keep them fresh.

How do I keep the sauce from separating?

Keep heat moderate, avoid boiling, and add acidic ingredients like lemon at the end. If it starts to split, whisk in a tablespoon of cold cream or a knob of butter off heat.

What should I serve with it?

Pasta is classic—short shapes like penne or fusilli catch the sauce nicely. Rice, garlicky mashed potatoes, or steamed green beans also work well.

Can I make it without cream?

Use a mix of chicken broth and a little cream cheese or Greek yogurt to thicken, added off heat.

It won’t be quite as silky but still delicious.

Is it gluten-free?

The chicken and sauce are naturally gluten-free. Serve with gluten-free pasta, rice, or potatoes, and check your pesto label to be sure.

Final Thoughts

Creamy Pesto Chicken is the kind of recipe that feels both comforting and fresh—a reliable go-to when you want something satisfying without fuss. It’s flexible, fast, and easy to tailor to what you have on hand.

Keep pesto in your fridge and dinner practically makes itself. Once you try it, it’s bound to become a weeknight favorite.