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Creamy Pesto Chicken

Creamy Pesto Chicken Pasta - recipe card
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Tender chicken breasts are seared golden and simmered in a velvety, basil-pesto cream sauce that coats every bite with herby richness. The sauce, thickened with heavy cream and sharp Parmesan, clings luxuriously to the chicken and is perfect over pasta or rice. This one-skillet main course delivers restaurant-quality flavor in under 40 minutes.

Ingredients

Scale
  • 4 boneless, skinless chicken breast halves (about 1.5 lb / 680 g total), pounded to even 1/2-inch thickness
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 tablespoons olive oil
  • 3 cloves garlic, thinly sliced
  • 1 cup heavy cream (35% milk fat)
  • 1/2 cup low-sodium chicken broth
  • 1/3 cup store-bought or homemade basil pesto (check label—should be dairy-free if using later cream, or use regular; this recipe uses regular basil pesto with Parmesan)
  • 1/2 cup freshly grated Parmesan cheese
  • For serving: cooked fettuccine, penne, or rice (optional)

Instructions

  1. Pat the chicken breasts dry with paper towels. Place each breast between plastic wrap and gently pound to a uniform 1/2-inch thickness using a rolling pin or meat mallet—this ensures even cooking and prevents dry edges. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. Heat olive oil in a large heavy skillet (12-inch / 30 cm recommended) over medium-high heat until the oil shimmers—test by adding a tiny piece of chicken; it should sizzle immediately. Lay the chicken breasts in a single layer without crowding (work in two batches if needed). Cook for 4-5 minutes per side until deep golden brown and cooked through (internal temperature reaches 165°F / 74°C). Transfer to a plate and tent loosely with foil.
  3. Reduce the heat to medium. Add the sliced garlic to the skillet and stir constantly for 30 seconds until fragrant—do not let it burn. Pour in the heavy cream and chicken broth, scraping the bottom of the pan with a wooden spoon to deglaze any browned bits (those bits add rich flavor).
  4. Bring the cream mixture to a gentle simmer—you should see small bubbles breaking the surface, but not a rolling boil. Whisk in the basil pesto and continue simmering for 2 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
  5. Lower the heat to medium-low. Stir in the grated Parmesan cheese until fully melted and the sauce is smooth. Taste and adjust seasoning with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  6. Return the chicken breasts to the skillet along with any accumulated juices. Spoon the sauce over the chicken, cover the skillet with a lid, and let it warm through on low heat for 3-4 minutes—this allows the flavors to meld and the chicken to reabsorb moisture. Do not boil or the cream may curdle.
  7. Serve immediately (see serving suggestion in notes). Garnish with extra basil leaves or a dusting of Parmesan if desired.

Notes

Storage: Refrigerate leftover chicken and sauce in an airtight container for up to 3 days. Freezing is not recommended as the cream sauce may separate upon thawing. Reheating: Place in a covered saucepan over low heat, adding a splash of milk or broth to loosen the sauce, until warm (about 5-7 minutes). Do not microwave on high—use 50% power in short bursts to avoid toughening the chicken. Serving suggestion: Pair with fettuccine, penne, or steamed rice to soak up the sauce. For a lighter version, substitute half-and-half for the heavy cream, but note the sauce will be thinner.

Nutrition

Keywords: creamy pesto chicken, pesto chicken, one pot chicken, Italian chicken recipe, basil pesto cream sauce, easy weeknight dinner, skillet chicken, boneless chicken breast recipe, creamy chicken with pesto, dinner in 30 minutes

Find it online: https://copycatkitchenco.com/creamy-pesto-chicken/