Why You’ll Love This Recipe
I love how effortlessly elegant this dish feels while being incredibly quick and simple to prepare. The creamy pesto sauce clings to tender chicken breasts, offering rich flavor with minimal effort. It’s perfect for weeknights or when I want a meal that feels special without needing a long list of ingredients.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup prepared basil pesto
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh basil (for garnish)
Directions
- I season the chicken breasts with salt and pepper on both sides.
- In a large skillet over medium-high heat, I heat the olive oil and add the chicken. I cook them for about 5 to 6 minutes per side, until golden and cooked through. I then remove the chicken from the skillet and set it aside.
- Lowering the heat to medium, I add the garlic to the skillet and sauté it for about 30 seconds until fragrant.
- I pour in the heavy cream and basil pesto, stirring to combine. I let the sauce simmer for 2 to 3 minutes until it thickens slightly.
- I stir in the Parmesan cheese until it melts and the sauce becomes creamy.
- I return the chicken to the skillet, spooning the sauce over each breast and cooking for 1 to 2 more minutes to heat everything through.
- I garnish with chopped fresh basil before serving.
Servings and timing
This recipe makes 2 servings.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Approximate Calories: 420 kcal per serving
Variations
I sometimes slice the chicken before adding it back to the sauce for easier serving. For a dairy-free version, I use coconut cream and dairy-free pesto. When I want more greens, I toss in a handful of spinach right before adding the chicken back. It also pairs wonderfully with zucchini noodles or roasted vegetables for a low-carb option.
storage/reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken gently on the stovetop over low heat, adding a splash of cream or milk if the sauce needs loosening.
FAQs
Can I use chicken thighs instead?
Yes, I sometimes use boneless, skinless chicken thighs for a juicier alternative. They cook in about the same amount of time.
What can I serve this with?
I love serving it over pasta, rice, mashed potatoes, or steamed veggies—the sauce complements everything.
Can I make this dish ahead of time?
Yes, I cook the chicken and make the sauce, then refrigerate and reheat gently when ready to serve.
What if I don’t have Parmesan cheese?
I substitute with Pecorino Romano or skip it entirely—the pesto still adds plenty of flavor.
Is this dish freezer-friendly?
I don’t recommend freezing it, as the cream sauce can separate when thawed. It’s best enjoyed fresh.
Conclusion
Creamy Pesto Chicken Delight is a flavorful, fast, and flexible dinner I love making on busy nights. With tender chicken and a sauce that’s rich yet refreshing, it turns everyday ingredients into something comforting and crave-worthy. It’s a staple I keep coming back to again and again.
Print
Creamy Pesto Chicken Delight
- Total Time: 30 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
This creamy pesto chicken is pan-seared to perfection and smothered in a rich basil pesto sauce with garlic, Parmesan, and cream. A flavorful, 30-minute dinner favorite.
Ingredients
2 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoon olive oil
2 cloves garlic, minced
½ cup heavy cream
¼ cup prepared basil pesto
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh basil (for garnish)
Instructions
Season chicken breasts with salt and pepper.
In a skillet over medium-high heat, heat olive oil and cook chicken for 5–6 minutes per side until golden and fully cooked. Remove from skillet.
Reduce heat to medium. Sauté garlic for 30 seconds until fragrant.
Add heavy cream and basil pesto; stir and let simmer for 2–3 minutes.
Stir in Parmesan cheese until melted and sauce is creamy.
Return chicken to skillet, spoon sauce over, and heat for 1–2 minutes.
Garnish with fresh basil and serve.
Notes
Slice chicken before adding it back to sauce for easier serving.
Use coconut cream and dairy-free pesto for a dairy-free version.
Add spinach for extra greens.
Great with pasta, rice, or zucchini noodles for low-carb.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
