I found this creamy pesto chicken to be the perfect blend of tender pan-seared chicken bathed in a silky, basil-forward cream sauce—it’s a dish that feels both comforting and a bit gourmet, and I can’t wait to share it.

Why You’ll Love This Recipe

I love how quickly this comes together—it’s a wonderful option for weeknight meals. The pesto introduces bright, herbaceous flavor, and the cream makes it luxuriously smooth. Plus, I always appreciate minimal-ingredient recipes that deliver big taste—I keep coming back to this again and again.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Olive oil
Salt & pepper
Pesto
Heavy cream (or half-and-half)
Optional: garlic, onions, cherry tomatoes

directions

I season the chicken with salt and pepper, then pan-sear it in oil until it’s golden and cooked through, about 5 minutes per side for ½-inch cutlets.
I remove the chicken and sauté onion and garlic until soft, then deglaze with a splash of chicken broth if desired.
I stir in pesto and cream, bringing the sauce to a gentle simmer.
I nestle the chicken back into the sauce for a couple more minutes, coating it well and heating through.
Optionally, I toss in halved cherry tomatoes or spinach just before serving for a pop of freshness.

Servings and timing

This recipe serves 4.

Prep time: 5–10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3–4 days.
To reheat, I warm it on the stove over low heat, adding a splash of broth or cream if needed to loosen the sauce. The microwave also works in a pinch.

Variations

I sometimes swap basil pesto for sun-dried tomato pesto for a deeper, richer flavor.
I may add fresh spinach or cherry tomatoes to brighten the dish, or a handful of grated Parmesan to amp up the creaminess and umami.
If I want heartier protein, I’ll try boneless chicken thighs (just adjust cooking time).

FAQs

What if I don’t have heavy cream?

I often use half-and-half or even whole milk plus a teaspoon of flour to thicken—just simmer gently until it coats the back of a spoon.

Can I use chicken thighs instead?

Absolutely. Thighs are juicier but take a few extra minutes to cook through—use a thermometer to ensure they reach 165 °F.

Can this be frozen?

I don’t recommend freezing it with cream—it can separate. If I want to prep ahead, I freeze the chicken and sauce separately and combine them when reheating.

What internal temperature should the chicken reach?

I always aim for 165 °F at the thickest part of the chicken for safe and juicy results.

What should I serve it with?

I love it over pasta, rice, garlic bread, or alongside a simple salad to balance the richness.

Conclusion

This creamy pesto chicken hits all the right notes for me—a quick, flavorful, and comforting meal that’s easy enough for a busy night yet special enough for guests. I’m sure you’ll love how effortlessly the pesto and cream elevate simple seared chicken. Enjoy!