Creamy pesto chicken is pan-seared chicken breast finished in a basil pesto cream sauce built with parmesan, chicken broth, and optional chili flakes, ready in about 30 minutes on the stovetop. The chicken cooks first and rests off to the side while the sauce comes together in the same pan, so it stays juicy instead of stewing in liquid the whole time.
Creamy Pesto Chicken
Ingredients
- For the Chicken:
- 2 chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- Salt and pepper to taste
- For the Creamy Pesto Sauce:
- 1/2 cup basil pesto
- 1 cup cooking cream or heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon chili flakes (optional)
- Optional:
- Cherry tomatoes
- Cooked pasta or rice for serving
Instructions
- Season chicken with salt and pepper.
- Heat olive oil in a pan over medium heat and cook chicken until golden and cooked through. Remove and set aside.
- In the same pan, add garlic and sauté for 1 minute.
- Pour in chicken broth and cream, then stir in pesto and mix well.
- Add parmesan cheese and chili flakes, simmer until sauce thickens.
- Return chicken to the pan and coat with the creamy pesto sauce.
- Cook for 2–3 minutes to absorb flavors.
- Serve warm with pasta, rice, or vegetables.
Recipe Notes
- Use homemade pesto for best flavor.
- Add spinach for extra greens.
- Do not boil the sauce to avoid splitting.
- Store leftovers in fridge up to 3 days.
Nutrition
- Serving Size
- 1 serving
- Calories
- 480
- Sugar
- 2 g
- Sodium
- 420 mg
- Fat
- 28 g
- Saturated Fat
- 10 g
- Unsaturated Fat
- 16 g
- Trans Fat
- 0 g
- Carbohydrates
- 6 g
- Fiber
- 1 g
- Protein
- 42 g
- Cholesterol
- 95 mg
Why you'll love this
- Searing the chicken separately, then finishing it in the sauce for only 2-3 minutes at the end, keeps it from overcooking the way it would if it simmered in the cream sauce from raw.
- Building the sauce in the same pan the chicken was cooked in picks up the browned bits left behind, which adds savory depth without needing extra ingredients.
Tips for the best result
- Keep the sauce at a gentle simmer once the cream and pesto go in - a hard boil is what causes cream sauces to look oily or split, which is why the recipe's own notes say not to boil it.
- Add the parmesan off the highest heat and stir until it's just melted; dumping it into a rapidly bubbling pan is a common reason cheese sauces turn grainy instead of silky.
- Return the chicken to the pan only long enough to coat it and warm through - about 2-3 minutes - since it's already fully cooked from searing.
Troubleshooting
The sauce looks broken or oily instead of smooth.
This usually means the sauce boiled too hard after the cream went in. Lower the heat, whisk in a spoonful of warm broth to bring it back together, and avoid returning it to a full boil.
The sauce is thinner than expected.
Pesto can separate slightly in the jar, with oil pooling on top. Stir it well before adding, and let the sauce simmer a minute or two longer uncovered if it still looks thin.
Sauce breaks or curdles.
lower the heat immediately and whisk in a tablespoon of cold cream.
The recipe's own notes say leftovers keep in the fridge for up to 3 days. Reheat gently over low heat - cream-based sauces are prone to separating if reheated too quickly or at high heat.
Serve over pasta, rice, or alongside vegetables, or on its own with the pesto cream sauce spooned over the chicken.
Frequently asked questions
Can I use store-bought pesto for Creamy Pesto Chicken?
Absolutely! While homemade pesto offers fresher flavor, quality store-bought versions work beautifully and save significant prep time. Choose refrigerated varieties when possible for the best taste.
How do I prevent the cream sauce from breaking?
Keep your heat medium-low when adding cream and avoid boiling. Stir constantly and consider tempering the cream by adding a spoonful of the hot pan juices before pouring it all in.
Can I make this dish dairy-free?
Yes! Substitute full-fat coconut milk for cream and use a dairy-free pesto. The flavor profile will change slightly but remains delicious with a tropical undertone.
What’s the best way to reheat leftovers?
Gentle heat is key. Warm in a covered skillet over low heat with a splash of cream or broth, stirring occasionally until just heated through.
Is Creamy Pesto Chicken freezer-friendly?
While possible, cream-based sauces can separate when frozen and thawed. If freezing, do so before adding the cream and pesto, then finish the sauce when reheating.
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