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Dump and Go Creamy Pesto Chicken - Easy, Comforting, and Weeknight-Friendly

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 pounds boneless, skinless chicken breasts or thighs
  • Pesto: 1/2 cup basil pesto (store-bought or homemade)
  • Cream: 1 cup heavy cream or half-and-half
  • Broth: 1/2 cup chicken broth (low-sodium)
  • Cream cheese: 4 ounces, softened (optional but makes it extra silky)
  • Parmesan: 1/3 cup freshly grated, plus more for serving
  • Garlic: 2 cloves, minced (or 1/2 teaspoon garlic powder)
  • Lemon: 1 lemon for juice and zest (brightens the sauce)
  • Spinach: 2 cups baby spinach (optional, for greens)
  • Salt and black pepper: To taste
  • Olive oil or butter: 1 tablespoon (mainly for stovetop)
  • Serving options: Cooked pasta, rice, zucchini noodles, or cauliflower rice

Method
 

  1. Pick your method: Slow cooker, Instant Pot, or stovetop. All work. For true dump-and-go ease, use the slow cooker.
  2. Mix the sauce base: In a bowl or directly in the pot, combine pesto, cream, broth, garlic, and cream cheese. Stir until mostly smooth. It’s fine if the cream cheese is a bit lumpy; it will melt.
  3. Season the chicken: Pat dry and sprinkle both sides with salt and black pepper. Keep it simple; the pesto carries the flavor.
  4. Add to the pot: Lay the chicken in the sauce. Sprinkle in half the Parmesan. Cover.
  5. Cook it: Slow cooker: Low for 4–5 hours or high for 2–3 hours, until chicken is tender and reaches 165°F.
  6. Instant Pot: Manual/high for 8–10 minutes (breasts) or 10–12 minutes (thighs), then quick release.
  7. Stovetop: Simmer covered on low for 15–20 minutes, turning once, until cooked through.
  8. Shred or slice: Transfer chicken to a plate and shred with two forks or slice into thick pieces. Return it to the sauce.
  9. Finish the sauce: Stir in remaining Parmesan, a squeeze of lemon juice, and a little zest. Add spinach and let it wilt for 1–2 minutes.
  10. Taste and adjust: Add salt, pepper, or more lemon to balance the richness. If too thick, splash in more broth. If too thin, simmer a few extra minutes.
  11. Serve: Spoon over pasta, rice, or veggies. Top with extra Parmesan and a crack of black pepper.