Name: Creamy Pesto Chicken Skillet Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 large chicken breasts; Salt & pepper to taste; 1 tablespoon olive oil; 1 tablespoon butter; 1/2 cup pesto (store bought or homemade); 1 cup heavy cream

There's something utterly comforting about a dish that's creamy, flavorful, and quick to pull together—and this Creamy Pesto Chicken Skillet Recipe nails all three. The luscious pesto cream sauce hugs tender chicken cutlets, creating a meal that's as satisfying as it is simple to make.

In the image, there is a black pan with a red handle resting on a white marbled surface. Inside the pan, four golden-brown grilled chicken pieces sit in a thick, creamy pale yellow sauce with specks of green herbs throughout. The sauce covers the pan bottom and partially surrounds the chicken, showing a smooth, slightly textured appearance. A silver spoon with the creamy sauce on it is placed in the left side of the pan, angled toward the foreground. The dish looks rich and warm with hints of seasoning sprinkled on top of the chicken. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Pesto Chicken Skillet Recipe
Top Tip
How to Serve Creamy Pesto Chicken Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Pesto Chicken Skillet Recipe

Why You'll Love This Recipe

This Creamy Pesto Chicken Skillet Recipe has become one of my go-to weeknight dinners because it’s just so reliable and delicious. The combination of fresh pesto with rich cream makes the sauce irresistibly silky, and the quick skillet method means dinner hits the table in under 30 minutes.

Speedy & Simple: Minimal ingredients and straightforward steps get you a flavorful meal fast.
Rich, Yet Fresh: The creamy pesto sauce balances indulgence with bright herb flavors perfectly.
Versatile: Easy to customize with different herbs, proteins, or sides to keep things interesting.
Comfort Food Upgrade: It feels fancy enough for guests yet homey enough for every day.

Ingredients & Why They Work

Each ingredient in this recipe plays a vital role, from the seasoned chicken breasts to the creamy pesto sauce into which they simmer. When shopping, pick a pesto you love—homemade or store-bought—since it really defines the flavor here.

Flat lay of two large raw chicken breasts with smooth skin, a small white ceramic bowl of vibrant green pesto sauce, a few fresh leaves of basil beside it, a small white bowl filled with thick heavy cream, a small white bowl containing golden olive oil, a small white bowl holding a chunk of pale yellow butter, two whole uncracked brown eggs, and a small white bowl with coarse sea salt and a few black peppercorns, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Using thin cutlets ensures quick, even cooking and tender results.
Salt & pepper: Season lightly since pesto can be salty; better to taste at the end.
Olive oil: Adds a fruity richness for searing the chicken perfectly.
Butter: Gives the sauce a velvety, indulgent quality and helps brown the chicken.
Pesto: The star ingredient, providing fresh basil flavor and garlicky punch.
Heavy/whipping cream: Creates the luscious base that turns the pesto into a creamy sauce.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like switching up this Creamy Pesto Chicken Skillet Recipe depending on what’s in my fridge or pantry. Adding extras or adjusting the sauce thickness lets me keep it fresh week after week.

Variation: Once, I tossed in sun-dried tomatoes and sautéed mushrooms for an earthier twist—totally loved how it deepened the flavor.
Make it lighter: Swap out heavy cream for half-and-half or coconut milk if you want something leaner but still creamy.
Spice it up: Add red pepper flakes to the pesto or a dash of cayenne for a subtle heat kick that wakes up the dish.
Protein swaps: Try turkey cutlets or even firm tofu for a vegetarian-friendly version that still benefits from the creamy sauce.

Step-by-Step: How I Make Creamy Pesto Chicken Skillet Recipe

A white plate on a white marbled surface holds three main parts of the meal. On the left side, there is a mound of creamy mashed potatoes with a smooth, slightly textured light beige color, topped with a thick layer of beige gravy speckled with green herbs. In the upper center part of the plate, there is a pile of bright green cut green beans, also covered with a generous pour of the same beige herb gravy. On the right side, there is a single piece of browned cooked chicken, with a golden-brown seared surface, also blanketed with the herb gravy and sprinkled with small green herb flakes. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare and Season the Chicken

Start by slicing the chicken breasts in half lengthwise to create thinner cutlets—this is a game-changer for quick cooking and tenderness. Season them lightly with salt and pepper. I usually go light on salt here because the pesto can already be quite salty, and I like to adjust seasoning at the end instead.

Step 2: Sear the Chicken for a Golden Crust

Heat a tablespoon of olive oil and a tablespoon of butter over medium-high heat in your favorite skillet. When the pan is hot and shimmering, lay in the chicken cutlets and sear each side for 4-5 minutes until beautifully golden. This browning adds great flavor and locks in juices. Once done, transfer the chicken to a plate—don’t discard those flavorful pan juices.

Step 3: Create the Creamy Pesto Sauce

Turn the heat down to medium, then stir in half a cup of pesto and one full cup of heavy cream right into the skillet. Scrape up those lovely browned bits from the pan while you stir—it brings so much depth. Once combined, nestle the chicken back into the sauce along with any juices from the plate.

Step 4: Simmer to Finish

Let everything simmer gently for about 5 minutes until the chicken reaches a safe 165°F internal temperature and the sauce thickens to a silky consistency. If it reduces too much before the chicken is done, I add a splash of water, white wine, or low-sodium chicken broth to loosen it up without diluting flavor.

Top Tip

After making this Creamy Pesto Chicken Skillet Recipe countless times, I’ve figured out a few key tricks that really make a difference. These tips help you avoid pitfalls and consistently get that perfect creamy yet bright sauce.

Don’t over-salt early: Since pesto varies in saltiness, seasoning your chicken lightly at first helps avoid an overly salty final dish.
Sear patiently: Give the chicken time to brown properly before flipping—it’s worth the extra minute for that golden crust.
Simmer gently: Keep the heat moderate when cooking the sauce so the cream doesn’t split and the flavors meld beautifully.
Sauce consistency: If the sauce thickens too much before the chicken cooks through, add a splash of liquid — this keeps it silky without watering down taste.

How to Serve Creamy Pesto Chicken Skillet Recipe

Creamy Pesto Chicken - Serving Suggestion

Garnishes

I love finishing this dish with a sprinkle of freshly grated Parmesan and a little chopped fresh basil to brighten things up. Sometimes a few toasted pine nuts add a lovely crunch and bring out those classic pesto flavors even more.

Side Dishes

For sides, I usually go with something simple and fresh to balance the creaminess—steamed green beans, a crisp mixed greens salad, or some garlic roasted potatoes work beautifully. But if you want to keep it super cozy, creamy mashed potatoes or buttered pasta are dreamy too.

Creative Ways to Present

For special occasions, I like plating the chicken atop a bed of creamy polenta or risotto, then drizzling extra pesto cream sauce over everything. It makes the meal feel fancy without any extra fuss. A lemon wedge on the side adds a fresh zing that guests always appreciate.

Make Ahead and Storage

Storing Leftovers

I cool leftover creamy pesto chicken completely before transferring it to an airtight container. Stored in the fridge, it stays great for about 3-4 days. Just give it a gentle stir before reheating to reincorporate the sauce.

Freezing

I’ve frozen this recipe successfully, too. I portion it out in freezer-safe containers, making sure the sauce and chicken are well combined. When you’re ready, thaw overnight in the fridge and reheat gently on the stove to keep the cream sauce from breaking.

Reheating

To reheat, I prefer warming it on the stovetop over low heat. Adding a splash of broth or water helps loosen the sauce if it has thickened too much. Microwaving is fine for convenience, but stirring every 30 seconds prevents overheated spots.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Boneless, skinless chicken thighs work well and make the dish even juicier. Just adjust the cooking time slightly, as thighs may take a few minutes longer to cook through.

What type of pesto is best?

Using a classic basil pesto is my favorite for this recipe because its bright, herbal flavor complements the creaminess perfectly. However, sun-dried tomato or arugula pesto can also give an interesting twist. Just pick one you enjoy eating on its own.

Can I make this recipe dairy-free?

Yes! Substitute the heavy cream with full-fat coconut milk or a creamy plant-based alternative. Be aware it’ll alter the flavor slightly, but it still creates a rich, satisfying sauce.

How do I know when the chicken is cooked safely?

The safest way is to use a meat thermometer—the internal temperature should reach 165°F (74°C). If you don’t have one, make sure the chicken is no longer pink in the center and juices run clear.

Final Thoughts

This Creamy Pesto Chicken Skillet Recipe holds a special spot in my kitchen because it’s one of those few dishes that feels indulgent but is so effortless and flexible for everyday cooking. I hope you enjoy making it as much as I do — it’s like having a little Italian trattoria right in your own home. Give it a go; I’m pretty sure it’ll become a favorite for you, too!