Transform basic chicken breasts into a gourmet meal with this easy Creamy Pesto Chicken. It’s the perfect solution for busy weeknights or anytime you want something fancy without the fuss!
What makes this recipe great
I rarely have the mental bandwidth for a restaurant-style dinner. So this Creamy Pesto Chicken? It’s the kind of meal that makes my kitchen feel like a cozy Italian bistro, even when there are LEGOs on the floor and a stack of mail on the counter. It’s fast, it’s one-pan, and it feels a lot fancier than it actually is!
- The “Fancy” Factor: This sauce looks and tastes like something you’d pay $$$ for at a restaurant, but it’s mostly just pantry staples and a little cream.
- Juicy Chicken Promise: By pounding the chicken thin, we ensure it cooks fast and stays tender, so you aren’t chewing on “rubber chicken” while trying to catch up on your kids’ day.
- One-Pan Cleanup: Everything happens in one skillet. That means fewer dishes to ignore while you finally sit down for five minutes of peace.
Let’s see how we make this:
Ingredients we’re going to use
This is about swaps and notes – jump to the ingredient list for the measurements etc.
The Pesto: I usually grab whatever brand is on sale. If you have a half-used jar in the fridge, this is the perfect way to use it up!
Heavy Cream: If you only have half-and-half, you can use it, but the sauce won’t be quite as thick. The cornstarch is your safety net here — it helps everything come together without splitting.
Grape or Cherry Tomatoes: These are great because they keep for a while in the fridge. If you don’t have them, sun-dried tomatoes (the ones in oil) are a fantastic, shelf-stable substitute.
Chicken Breasts: I like to slice them in half lengthwise to make “cutlets.” It makes the meat go further and ensures even cooking without having to stand over the stove for 40 minutes.
Recipe walkthrough
This is about tips and hints, and the process photos if you need a visual guide. Jump to the instructions for the precise steps.
1: Don’t skip pounding the chicken!
It makes the chicken the same thickness so you don’t end up with one raw middle and one burnt end. It also tenderizes the meat for perfect results every time!
2: The perfect sear.
Get that pan hot before the oil goes in. You want a good “hiss” when the chicken hits. I don’t cover it after I seared it because I want that golden crust — moisture is the enemy of a good sear.
3: Sauté the tomatoes.
After you sauté the tomatoes, pouring in that chicken broth helps “lift” all those brown bits (the flavor!) off the bottom of the pan. Use a wooden spoon to scrape it up; that’s where the magic is.
4: Do not boil the cream.
Once you add the cream and cornstarch mix, keep the heat low. If you let it come to a roaring boil, the sauce can separate and look grainy. A gentle bubble is all you need for it to thicken into that silky, restaurant-quality sauce.
5: Serve!
We almost always serve this over a bed of linguine or spaghetti. Some bread or garlic bread on the side to mop up all the sauce is great, too!
Tl; dr: All the important stuff at a glance
If you read nothing else in this post, this is what you need to know:
- Pound the chicken: It’s the secret to keeping it juicy and cooking it fast.
- Don’t boil the cream: Keep it at a low simmer so your sauce stays smooth and silky.
- Use a splatter guard: Save yourself the 10 minutes of cleaning grease off your stovetop later.
- Thin is win: Slicing the breasts into cutlets means dinner is on the table in half the time.
- Quick recipe rundown: Sear chicken. Sauté tomatoes. Assemble the sauce. Add chicken back in and warm through, then serve immediately.
FAQs
Can I use chicken thighs?
Absolutely! Boneless, skinless thighs are actually even harder to overcook. Just pound them, then sear them a little longer per side since they take more time to cook through.
What if my sauce is too thick?
Just splash in a little extra chicken broth or even a tablespoon of the pasta water if you’re boiling noodles on the side. It will thin right out.
Is it okay to use jarred garlic?
Listen, I am a busy mom. If I can skip peeling garlic, I will. Jarred minced garlic is totally fine — just use about a teaspoon.
If you’re on a roll with easy chicken dinners, you have to try my Lemon Chicken Pasta, the One Pan Chicken and Rice Bake or these Easy Sheet Pan Chicken Fajitas!
Creamy Pesto Chicken
Ingredients
- 1 to 1.5 pounds chicken breast (about 2 large)
- ½ teaspoon garlic powder
- salt & pepper (to taste)
- 1 tablespoon olive oil
- 1 pint grape or cherry tomatoes (cut in half)
- 1 teaspoon minced garlic (or ¼ teaspoon garlic powder)
- ¾ cup chicken broth
- ¾ cup heavy cream
- 1 teaspoon cornstarch
- ¼ to ⅓ cup basil pesto (or more to taste (Note 1))
- ¼ cup grated parmesan (or more to taste)
Instructions
- Prep chicken: Cut the chicken breasts in half lengthwise. Place between plastic wrap and lightly pound the thicker part to create even-ish cutlets. Season with garlic powder, salt and pepper.1 to 1.5 pounds chicken breast, ½ teaspoon garlic powder, salt & pepper
- Sear chicken: Heat a large skillet over medium-high heat. Once hot, add the oil. Sear the chicken on both sides until golden, about 3-4 minutes per side (Note 2). Remove to a plate and set aside (Note 3).1 tablespoon olive oil
- Sauté tomatoes: Reduce the heat to medium. Add the tomatoes to the skillet and sauté for 2-3 minutes, until starting to soften. Add minced garlic and cook for another 30 seconds (if you're using garlic powder, wait to add it until you have added the cream.)1 pint grape or cherry tomatoes, 1 teaspoon minced garlic
- Make sauce: Pour the chicken broth into the skillet and bring to a very gentle simmer. Scrape any browned bits off the bottom of the pan. Whisk together the cream and cornstarch and pour into the skillet. Do not boil, or the sauce may split! Simmer very gently for 1-2 minutes.¾ cup chicken broth, ¾ cup heavy cream, 1 teaspoon cornstarch
- Finish: Stir the pesto and parmesan into the sauce. Add the chicken back to the skillet and turn it in the sauce. Simmer very gently until heated through.¼ to ⅓ cup basil pesto, ¼ cup grated parmesan
- Serve: Serve immediately over linguine or spaghetti, with extra pesto, parmesan cheese and cracked black pepper, if you like.
Notes
- Note 1: Sun-dried tomato pesto is also delicious, if you’re looking for a flavor variation!
- Note 2: Searing the chicken splatters, if you have a splatter guard – use it. You’ll thank yourself later.
- Note 3: I don’t tent with foil because it tends to make the chicken “sweat”, which dissolves the seared/browned parts. The recipe is fast enough so you don’t need to worry about your chicken getting cold!
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