One-Pan Creamy Pesto Chicken in 30 Minutes

Basil Pesto Chicken Ingredients

Here are the ingredients used in this easy, one-pan pesto chicken:

• Boneless skinless chicken breasts, sliced into thin cutlets so they cook quickly.
• Kosher salt, black pepper and garlic powder to season the chicken simply and effectively.
• Olive oil for searing the cutlets.
• Unsalted butter to start the sauce and add richness.
• Fresh garlic, minced and cooked until fragrant.
• Chicken broth to thin the sauce slightly so it’s not too heavy.
• Heavy cream for the sauce’s creamy body; substitute half-and-half for a lighter version.
• Basil pesto, store-bought or homemade — either works, but add it off the heat to keep the color bright.
• Parmesan cheese, freshly grated for a smooth melt and better texture.
• Fresh basil, torn and sprinkled on top to finish the dish.

Exact measurements are included below in the recipe card section.

Variations and Substitutions

This recipe adapts easily to your preferences and pantry:

• Chicken thighs: swap boneless skinless thighs for a slightly juicier result; cook a few minutes longer until done.
• Homemade vs store-bought pesto: store-bought saves time; homemade pesto often tastes brighter, but both are great when added off the heat.
• Red pesto: sun-dried tomato pesto gives a richer, tangy twist if you want a different flavor profile.
• Add greens: stir baby spinach into the warm sauce until wilted for extra color and nutrition.
• Lighter sauce: replace heavy cream with half-and-half to reduce richness while keeping creaminess.

Grab These Tools

A few basic tools make this dish straightforward:

• Large skillet: a wide pan lets you sear all cutlets in a single layer for even browning.
• Sharp knife: for slicing breasts into even cutlets so they cook uniformly.
• Tongs: to flip and move the chicken with ease.
• Box grater: for grating fresh Parmesan so it melts smoothly into the sauce.

How to Make Pesto Chicken: An Easy Guide

This creamy pesto chicken cooks in two main stages: searing the chicken, then building a quick cream sauce in the same pan. The final step is stirring in the pesto off the heat to keep its color and fresh flavor.

Slice and Season the Chicken

Slice each chicken breast in half horizontally to make thin cutlets, then pat them dry. Season both sides with kosher salt, black pepper and garlic powder so the flavor is simple and balanced.

Sear the Cutlets

Heat olive oil in a large skillet over medium-high heat. Add the cutlets in a single layer and cook about 4 minutes per side, or until golden and cooked through. If your pan is crowded, cook in batches so the pieces brown instead of steam. Transfer cooked cutlets to a plate and reserve any juices.

Build the Cream Sauce

Reduce the heat to medium. Melt butter in the skillet, add minced garlic and cook just until fragrant, about 30 to 60 seconds. Pour in chicken broth and heavy cream, then simmer for 4 to 5 minutes until the mixture thickens slightly.

Add Parmesan and the Chicken

Turn the heat very low and stir in grated Parmesan until the sauce is smooth. Return the chicken and any accumulated juices to the pan. Spoon sauce over the pieces and heat through for 1 to 2 minutes so everything is warmed evenly.

Stir in the Pesto

Remove the skillet from the heat and stir in the basil pesto. Adding it off the heat preserves the pesto’s bright green color and fresh herb aroma. Finish with torn fresh basil and serve immediately.

4 Mistakes to Avoid with this Chicken with Pesto Recipe

Avoid these common errors to get the best result:

1. Boiling the pesto: high heat dulls color and flavor. Always add pesto off the heat.
2. Crowding the pan: cook in batches if necessary so the cutlets brown properly.
3. Skipping the cutlets: thick breasts cook unevenly; slice them thin first for consistent doneness.
4. Melt cheese over high heat: add Parmesan over low heat so the sauce stays smooth and creamy.

Make Ahead and Storage

This dish stores well and is convenient for leftovers, though cream sauces can change texture when frozen.

Storing Leftovers

• Fridge: keep cooled leftovers in an airtight container for up to 3 days.
• Keep sauce with the chicken: spoon extra sauce over the pieces to prevent drying.

Freezing

• Cream sauces: they may separate when frozen, so freezing is not ideal.
• If you do freeze: store without fresh basil and add torn basil after reheating.

Reheating Pesto Chicken

• Low and slow: reheat gently in a skillet over low heat to avoid breaking the sauce.
• Loosen if needed: add a splash of chicken broth or cream while reheating to restore sauce consistency.

How to Serve This Pesto Chicken Recipe

The creamy pesto sauce is the highlight, so pair this chicken with a base that soaks it up:

• Over pasta: toss hot pasta in the sauce for a complete meal; gnocchi also works well.
• With spaghetti squash: a lighter, lower-carb option that still absorbs the sauce.
• Over rice or mashed potatoes: both are excellent vehicles for the rich sauce.
• On the side: crusty bread is ideal for mopping up any remaining sauce; a simple green salad balances the richness.

My Best Tips for Creamy Chicken With Pesto Sauce

• Add pesto last: heat degrades basil’s oils, so fold pesto in off the heat for the freshest flavor and brightest color.
• Dry and sear: pat the chicken dry and use a very hot pan so you get a flavorful brown crust.
• Use fresh Parmesan: pre-shredded cheese often contains anti-caking agents that can affect sauce texture.
• Taste before serving: pesto saltiness varies, so adjust seasoning at the end to suit your palate.

Ingredients

• 2 lb boneless skinless chicken breasts, halved into thin cutlets
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 3/4 tsp garlic powder
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 1/2 cups chicken broth
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup basil pesto (store-bought or homemade)
• 1/3 cup torn fresh basil leaves

Instructions

1. Slice each chicken breast in half horizontally to make thin cutlets. Pat dry and season both sides with salt, pepper and garlic powder.
2. Heat olive oil in a large skillet over medium-high heat. Working in batches if necessary, add the cutlets in a single layer and cook about 4 minutes per side, until golden and cooked through. Transfer to a plate.
3. Reduce heat to medium, melt the butter in the skillet, and add the minced garlic. Cook 30 to 60 seconds until fragrant.
4. Pour in the chicken broth and heavy cream. Simmer 4 to 5 minutes until the sauce thickens slightly.
5. Lower the heat, stir in the Parmesan until the sauce is smooth. Return the chicken and any juices to the pan and heat through for 1 to 2 minutes.
6. Remove the pan from the heat and stir in the basil pesto. Garnish with torn fresh basil and serve immediately over pasta, rice or squash.

Notes

Keep it green: add pesto off the heat to preserve color and flavor. Swap to thighs for a juicier result. Nutrition values provided previously are estimates and should be used as a guide.