Creamy Pesto Chicken
Updated May 31, 2025
Try this creamy pesto chicken recipe the next time you cook chicken; made with a few ingredients in under 30 minutes and great with pasta!
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A Winner chicken Dinner!
I cook some type of chicken dinner for my family once or twice a week and usually it’s a quick Pan Seared Chicken, but when I want something just a little more special I make this Cream Pesto Chicken! It’s pretty much a pan seared chicken but includes a couple extra steps for a flavor upgrade. I just love how juicy and tender the chicken comes out and how saucey it is for serving on top of rice or pasta; it’s so good!
Happy Cooking!
– Yumna
Creamy Pesto Chicken Ingredients
- Chicken breast: Use boneless skinless chicken breast and pound them to equal thickness or slice in half. You can use chicken thighs but they will need more time.
- Flour: Used for dredging the chicken, and you can easily swap it for almond flour or another grain-free flour.
- Milk: You can substitute for a dairy-free option or use cream cheese or sour cream for a thicker sauce. You can also leave it out.
- Chicken broth: Substitute with vegetable broth or more milk if you’d like or leave it out for less sauce.
- Onions & garlic: Chop them finely so they blend well into the sauce. You can also leave them out or use onion powder and garlic powder for a quicker sauce.
- Pesto: Make homemade pesto and freeze some to use for recipes like this. You can also use store bought pesto.
- Cherry tomatoes: Optional for more color and juiciness in the sauce. You can also add other vegetables for a fuller meal like mushrooms, zucchini or even potatoes (which may require more sauce).
How to Make Creamy Pesto Chicken
Creamy Pesto Chicken
Video
Ingredients
- 1 pound boneless skinless chicken breast
- Kosher salt
- black pepper
- ¼ cup plus 2 tablespoons all-purpose flour divided
- 2 tablespoons olive oil divided
- ½ medium yellow onion finely chopped
- 3 garlic cloves minced
- 1 ½ cups chicken broth
- ½ cup pesto
- ¼ cup milk
- 8 ounces cherry tomatoes
- Fresh basil for garnish
Instructions
- Cut chicken breasts in half lengthwise or pound until they are ½ inch thick. Season on both sides with salt and pepper.
- Add ¼ cup flour to a shallow bowl. Dredge chicken in flour and transfer to a sheet tray.
- Heat 1 tablespoon oil in large cast iron skillet over medium high heat. Add chicken and cook until golden brown and fully cooked through, 5 minutes per side. Remove to a plate and set aside. Wipe out skillet.
- In same skillet, reduce heat to medium and add remaining 1 tablespoon oil. Add onions and cook until soft and translucent, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add remaining 2 tablespoons of flour and incorporate with a wooden spoon. Start with just a small drizzle, slowly incorporate chicken broth, mixing between additions.
- Once all the broth is added, mix in pesto and milk. Add tomatoes. Bring sauce to a simmer and cook until thickened, 5 minutes. Reduce heat to low and add chicken back in. Cook until warmed through, 2 minutes. Garnish with fresh basil and serve immediately.
Equipment
- 10" Cast Iron Skillet
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Creamy Pesto Pasta recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Tips
- Freeze pesto to have on hand. This could be store-bought or homemade. But having the pesto ready to go is what truly makes the recipe so quick and simple.
- Allow the chicken to come to room temperature before cooking. Chicken can sit at room temperature for up to 30 minutes before cooking. This way the chicken cooks evenly with the best texture.
- Check the internal temperature of the chicken for best results. The time estimates are based on chicken breasts about ½ in thickness. For the best accuracy, use a quick-read thermometer and check that the chicken reaches a temperature of 165°F.
- Don’t boil the sauce. Just bring it to a gentle simmer and watch closely that you don’t see a rolling boil because it can cause the sauce to separate or curdle, which would create a weird texture for the creamy pesto chicken.
Serving Ideas
FAQs
Like most chicken recipes, this creamy pesto chicken will last up to 4 days in the fridge. Store in an airtight container and reheat on the stove or in the microwave.
I don’t recommend freezing this chicken recipe because of the milk which may separate and create a weird texture. You can make it without milk though if you plan to freeze it.
Comments
So good and so much flavor! The entire family LOVED it.
Thank you so much, Nellie!
We enjoyed this recipe – it’s delicious! Thank you.
You’re so welcome, Jess! Glad you liked it!
This was so easy to make and delicious! Thanks!
Exactly what I was going for! You’re so welcome!
I made this for dinner tonight and it was a hit! I love how simple it was! It will be a regular meal at house moving forward! Thank you!
That’s amazing! Yay!! You’re so welcome!
I love this recipe! I added zucchini and served it on cauliflower rice!!
Thank you! That sounds lovely!!
Wow this looks gorgeous. I never knew about that soup, but I will definitely look for it! Can’t wait to try this for my family. Thanks Yumna!
Thanks so much! Hope you like it!