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.
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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.
- 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.
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
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
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:
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.
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.
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.
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!
Print
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
This creamy pesto chicken recipe features tender chicken cutlets simmered in a luscious pesto cream sauce. With just five simple ingredients, it offers a quick, flavorful, and elegant meal perfect for any weeknight dinner.
Ingredients
Chicken
- 2 large chicken breasts
- Salt & pepper to taste
Cooking Fat
- 1 tablespoon olive oil
- 1 tablespoon butter
Sauce
- ½ cup pesto (store bought or homemade)
- 1 cup heavy cream
Instructions
- Prepare the Chicken: Cut each chicken breast in half lengthwise to create 4 thinner cutlets. Season both sides lightly with salt and pepper, keeping salt minimal as pesto can be salty.
- Sear the Chicken: Heat olive oil and butter in a skillet over medium-high heat until hot. Add chicken cutlets and sear for 5 minutes on each side until golden brown. Remove chicken from skillet and set aside on a plate.
- Make the Sauce: Reduce heat to medium. Add pesto and heavy cream to the skillet and stir until well combined, creating a creamy sauce.
- Simmer Chicken in Sauce: Return the chicken and any juices collected on the plate back to the skillet. Simmer gently for about 5 minutes, or until chicken reaches 165°F internal temperature and the sauce thickens. If the sauce reduces too quickly, add a splash of water, white wine, or low sodium chicken broth to maintain sauce consistency.
- Serve: Once cooked through and sauce is creamy and thickened, remove from heat and serve immediately, spooning sauce over the chicken cutlets.
Notes
- To avoid oversalting, season chicken lightly as pesto can be salty.
- Use homemade or high-quality store-bought pesto for best flavor.
- If sauce becomes too thick before chicken is cooked, add a splash of water, white wine, or low sodium chicken broth to loosen it.
- Cooking chicken to an internal temperature of 165°F ensures it is safe and juicy.
- Serve with pasta, rice, or steamed vegetables to complete the meal.
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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