There’s something comforting and downright satisfying about creamy sauces that hug tender chicken just right. This Creamy Pesto Chicken Skillet Recipe is one of those meals that comes together quickly but feels luxurious, thanks to the silky pesto cream sauce. You’re going to love how simple ingredients turn into something that tastes like a restaurant-worthy dinner.
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Why You'll Love This Recipe
I can’t tell you how often I find myself reaching for this creamy pesto chicken skillet when I want something quick but still feel like I’m treating myself. It’s just that good – creamy, bright, and full of flavor, and it never fails to impress guests or family around the dinner table.
- Minimal Ingredients: Only five main ingredients mean less time shopping and more time enjoying.
- One-Skillet Wonder: Everything cooks in one pan, which makes cleanup a breeze.
- Flavor-Packed: The pesto adds a gorgeous herbaceous punch that amps up simple chicken beautifully.
- Customizable: Easy to tweak with different herbs, cream types, or even add-ins you love.
Ingredients & Why They Work
Each ingredient here plays a starring role in making this dish feel rich and satisfying without being complicated. Grab quality pesto and fresh chicken breasts to really let this recipe shine.
- Chicken breasts: I find that slicing them thin helps them cook quickly and evenly in the skillet, preventing dryness.
- Salt & pepper: Season lightly to avoid oversalting, since pesto can already be quite salty.
- Olive oil: Adds a fruity richness and helps get a golden sear on the chicken.
- Butter: Throws in a silky, indulgent touch that complements the olive oil perfectly when searing.
- Pesto: A bright herb base that brings garlic, basil, and pine nuts to the party—store-bought works great, but homemade is always fun!
- Heavy cream: Thickens the sauce creating that luscious, creamy texture everyone loves in skillet recipes.
Make It Your Way
This creamy pesto chicken skillet is like a blank canvas—you can add your own spin depending on what you have on hand or your personal tastes. I love to switch things up seasonally or add a little extra veggie boost.
- Variation: Sometimes I stir in sun-dried tomatoes or roasted red peppers to add a sweet tang that pairs beautifully with the pesto cream.
- Dairy-Free Twist: Use coconut cream or cashew cream if you want to skip dairy but keep the richness.
- Herb Boost: Fresh basil or parsley sprinkled on top right before serving adds a fresh pop of color and flavor.
- Protein Swap: Try the same method with turkey cutlets or even firm tofu for a vegetarian adaptation.
Step-by-Step: How I Make Creamy Pesto Chicken Skillet Recipe
Step 1: Prep and Season the Chicken
I slice the chicken breasts lengthwise into thinner cutlets—this helps them cook faster and stay juicy. Then, I season them lightly with salt and pepper. Remember, it’s best to go easy on salt here because pesto can be salty.
Step 2: Sear to Golden Perfection
Heat olive oil and butter in a skillet over medium-high heat until it’s hot and shimmering. Then, I add the chicken, cooking each side about 4-5 minutes until golden and beautifully seared. This step locks in moisture and builds flavor. After searing, transfer the chicken to a plate to rest.
Step 3: Build the Creamy Pesto Sauce
Reduce heat to medium, pour the pesto and cream into the same skillet, and stir to combine all those tasty browned bits left behind from the chicken. Adding these to the sauce layers even more depth.
Step 4: Simmer Together and Finish
Pop the chicken back into the skillet with any juices collected on the plate. Let everything simmer gently for about 5 minutes until the chicken reaches 165°F (check with a meat thermometer, because that’s the secret to juicy, correctly cooked chicken). The sauce will thicken and coat the chicken perfectly. If the sauce gets too thick too soon, a splash of water, white wine, or chicken broth helps loosen it without losing flavor.
Top Tip
From cooking this creamy pesto chicken skillet countless times, I’ve learned a few tricks that really make the difference from good to exceptional:
- Get that nice sear: Make sure the pan and oil are hot before adding chicken. Avoid crowding the pan to get a perfect crust.
- Don’t rush the simmer: Let the sauce thicken slowly with the chicken to absorb flavor and get that velvety texture.
- Use a thermometer: Checking the chicken’s internal temp keeps it juicy—not overcooked or dry.
- Balance salt carefully: Add salt after simmering if needed, since pesto can be quite salty already.
How to Serve Creamy Pesto Chicken Skillet Recipe
Garnishes
I love finishing this dish with a sprinkle of freshly grated Parmesan and a handful of chopped fresh basil or parsley. Sometimes just a few pine nuts toasted in a dry pan and sprinkled on top add such a nice crunch contrast to that creamy sauce.
Side Dishes
This skillet pairs wonderfully with roasted or steamed veggies like asparagus or green beans. Or for a cozy comfort food vibe, creamy mashed potatoes or garlic butter noodles soak up every drop of that pesto sauce perfectly.
Creative Ways to Present
For special occasions, I sometimes serve this creamy pesto chicken over a bed of creamy risotto and garnish with edible flowers or microgreens for a stunning plate. It’s also lovely spooned over polenta or alongside crispy roasted potatoes for a crowd-pleasing presentation.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. The sauce tends to thicken a bit—just add a little splash of cream or broth when reheating to bring it right back to silky perfection.
Freezing
While I prefer fresh, this creamy pesto chicken skillet does freeze well if you want to prep ahead. Freeze in portions without garnish, and thaw overnight in the fridge before reheating gently on the stove with a bit of extra liquid.
Reheating
Reheat leftovers slowly over low heat, stirring gently to prevent the cream sauce from separating. Adding a splash of broth or cream helps refresh the sauce, keeping it luscious and smooth.
Frequently Asked Questions:
Yes! Boneless, skinless chicken thighs work great in this recipe. They’re a bit juicier and can add extra flavor. Just adjust cooking time to ensure they’re cooked through.
Fresh basil pesto is classic, but you can use sun-dried tomato pesto or even arugula pesto for a twist. Store-bought is convenient and generally works well, just taste before salting.
Absolutely! Replace heavy cream with coconut cream or cashew cream and use dairy-free butter or olive oil alone to achieve a creamy texture while keeping it dairy-free.
Cook the sauce gently on medium or lower heat and avoid boiling once the cream is added. Adding cream gradually and stirring constantly helps keep the sauce smooth and silky.
Final Thoughts
This Creamy Pesto Chicken Skillet Recipe is one of those dishes I hold onto for its ease and elegance. Whether it’s a busy weeknight or a casual dinner party, its rich yet fresh flavor profile makes everyone feel like you went the extra mile. I really hope you try making this in your kitchen—it’s comforting, quick, and absolutely delicious, just like a great friend’s recommendation.
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Creamy Pesto Chicken Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Creamy Pesto Chicken is a simple yet elegant dish featuring tender chicken cutlets simmered in a rich, silky pesto cream sauce. Perfect for a quick weeknight dinner, this recipe uses just a handful of ingredients to deliver big flavor with minimal effort.
Ingredients
Chicken
- 2 large chicken breasts
- Salt & pepper (to taste)
For Cooking
- 1 tablespoon olive oil
- 1 tablespoon butter
Sauce
- ½ cup pesto (store-bought or homemade)
- 1 cup heavy/whipping cream
Instructions
- Prepare the Chicken: Cut each chicken breast in half lengthwise to create 4 thinner cutlets. Season them lightly with salt and pepper, keeping salt minimal or skipping it to balance the saltiness of the pesto.
- Sear the Chicken: Heat olive oil and butter in a skillet over medium-high heat until hot. Add the chicken cutlets and sear for 5 minutes on each side until golden brown. Remove chicken and set aside on a plate.
- Make the Sauce: Reduce heat to medium and add pesto and heavy cream to the same skillet. Stir the mixture until smooth and combined, scraping up any browned bits from the chicken.
- Simmer to Finish: Return the chicken and any plate juices back into the skillet. Simmer gently for about 5 minutes or until the chicken reaches an internal temperature of 165°F and the sauce thickens. If the sauce reduces too much during cooking, add a splash of water, white wine, or low sodium chicken broth to loosen it.
Notes
- This recipe is quick and easy to prepare, making it perfect for busy weeknights.
- Use light salt or omit it initially because pesto can be quite salty.
- If you prefer a thinner sauce, add a splash of broth or wine during simmering.
- Leftover pesto cream sauce can be used as a delicious pasta sauce or dip.
- For a healthier twist, substitute heavy cream with half-and-half but note the sauce will be less rich.
Nutrition
- Serving Size: 1 serving
- Calories: 507 kcal
- Sugar: 3 g
- Sodium: 460 mg
- Fat: 42 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 27 g
- Cholesterol: 150 mg
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