Creamy Pesto Chicken Skillet is a one-pan wonder with juicy chicken, pesto, and tomatoes—perfect for quick, elegant weeknight dinners.

Why You’ll Love This Recipe

Made in one skillet for easy cleanup
Ready in just 35 minutes

Bursting with fresh basil and garlic flavor
Low-carb and naturally gluten-free
Perfect over pasta, rice, or with crusty bread

Ingredients

2 boneless, skinless chicken breasts (about 1.3 lb. total)
1/8 teaspoon salt
1/8 teaspoon black pepper

2 tablespoons olive oil, divided
2 cloves garlic, minced
1 pint grape tomatoes, halved

1/2 cup heavy cream
1/4 cup basil pesto

Directions

Prep the Chicken: Slice each chicken breast horizontally to make four thin cutlets. Season both sides with salt and pepper.

Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken for 3–4 minutes per side, or until golden and cooked through. Transfer to a plate.
Sauté Aromatics: Add the remaining tablespoon of oil to the skillet. Sauté garlic and tomatoes over medium-low heat for about 5 minutes, or until the tomatoes soften and burst slightly.
Make the Sauce: Stir in the heavy cream and pesto, mixing until smooth and creamy. Bring to a gentle simmer.

Finish the Dish: Return the chicken to the skillet and spoon sauce over each piece. Simmer for 3–5 minutes until warmed through and well-coated.
Serve: Garnish with fresh basil or Parmesan cheese if desired. Serve hot.

Servings and Timing

Servings: 4

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Calories: 415 kcal per serving

Variations

Add greens: Stir in baby spinach or arugula in the last few minutes for extra veggies.
Creamy kick: Add red pepper flakes for a bit of heat.

Cheesy twist: Stir in grated Parmesan or shredded mozzarella before serving.
Serve it over: Linguine, gnocchi, mashed potatoes, rice, or zucchini noodles.

Storage/Reheating

Storage:
Refrigerate leftovers in an airtight container for up to 3 days.

Reheating:
Reheat gently on the stove over low heat or in the microwave. Add a splash of cream or milk to loosen the sauce if needed.

FAQs

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless thighs work well and offer extra juiciness.

Can I use store-bought pesto?

Absolutely—use your favorite brand or homemade pesto for the best flavor.

Can I make this dairy-free?

Yes, substitute the cream with a plant-based alternative and use a dairy-free pesto.

Can I add pasta directly to the skillet?

Yes, cooked pasta can be stirred in with the sauce before adding the chicken back.

What’s the best pan to use?

A large nonstick or stainless steel skillet works best to get a nice sear on the chicken and build flavor in the sauce.

Is this recipe freezer-friendly?

Cream-based sauces can separate when frozen, so it’s best enjoyed fresh or stored short-term in the fridge.

Can I double the sauce?

Definitely! Double the cream and pesto if you like extra sauce for pasta or dipping bread.

Can I use cherry tomatoes instead of grape tomatoes?

Yes—any small, sweet tomatoes work beautifully.

Does the sauce thicken as it sits?

Yes, it thickens slightly as it simmers and will continue to thicken off the heat.

How can I make this more filling?

Serve with pasta, couscous, or a crusty loaf of bread to soak up the sauce.

Conclusion

This Creamy Pesto Chicken Skillet is the ultimate go-to for a flavor-packed dinner that comes together in under 40 minutes. With juicy chicken, a velvety sauce, and bursts of tomato sweetness, it’s sure to become a repeat favorite in your kitchen.

Creamy Pesto Chicken Skillet

Author: Chef Clara
Total Time: 25 minutes

Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

Creamy Pesto Chicken Skillet with juicy chicken, pesto, and tomatoes—an easy one-pan meal that’s perfect for quick, elegant weeknights!

Ingredients

Scale

2 boneless, skinless chicken breasts (approx. 1.3 lb)
1/8 tsp salt
1/8 tsp black pepper

2 tbsp olive oil, divided
2 cloves garlic, minced
1 pint grape tomatoes, halved

1/2 cup heavy cream

1/4 cup basil pesto

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Instructions

Slice each chicken breast in half horizontally to make 4 thin pieces. Season with salt and pepper.

Heat 1 tbsp olive oil in a large skillet over medium heat. Cook chicken 3–4 minutes per side, until golden and cooked through. Remove and set aside.
Add remaining olive oil. Sauté garlic and halved tomatoes for 5 minutes, until soft.
Stir in heavy cream and basil pesto, simmer gently.

Return chicken to skillet, coat with sauce, and simmer 3–5 more minutes.

Serve warm, topped with fresh basil or Parmesan if desired.

Notes

Serve over pasta, rice, or cauliflower mash. Great for meal prep and reheats well. Use homemade or store-bought pesto.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course

Method: Skillet
Cuisine: Italian-Inspired