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Creamy Pesto Chicken Recipe

Creamy Pesto Chicken

This creamy pesto chicken dish combines tender chicken breasts with a rich, herby pesto cream sauce. It’s a quick, comforting meal that’s perfect for busy weeknights and special dinners alike. Enjoy over pasta, rice, or with your favorite vegetables.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts, boneless and skinless About 600g total.
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 3 cloves garlic, minced
  • 1 cup heavy cream 240 ml.
  • 0.5 cup pesto Store-bought or homemade, 120g.
  • 0.25 cup Parmesan cheese, grated 25g.
  • 1 cup cherry tomatoes, halved (optional) 150g.
  • 2 tablespoons fresh basil, chopped (optional garnish)

Equipment

  • 1 large skillet
  • 1 tongs or spatula
  • 1 cutting board
  • 1 measuring cups
  • 1 measuring spoons
  • 1 small bowl (optional)

Method
 

  1. Pat the chicken breasts dry with paper towels. Season both sides evenly with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  3. Lower the heat to medium. If using, add cherry tomatoes to the skillet and sauté for 2 minutes until softened. Add minced garlic and stir for about 30 seconds, until fragrant.
  4. Pour in the heavy cream and pesto. Stir well until the sauce is smooth and slightly thickened.
  5. Stir in grated Parmesan cheese until melted into the sauce.
  6. Return the cooked chicken breasts to the skillet, spooning some of the sauce over the top. Gently simmer for another 2-3 minutes.
  7. Plate the chicken with a generous scoop of creamy pesto sauce. Garnish with fresh basil if desired.

Notes

Serve with cooked pasta, rice, or sautéed vegetables for a complete meal.
For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.