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Creamy pesto chicken in a skillet with cherry tomatoes
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5 from 82 votes

Creamy Pesto Chicken

This creamy pesto chicken is made with a only few ingredients - an easy and healthy weeknight meal that comes together in less than 30 minutes!
Course Entree
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 535kcal
Author Yumna Jawad

Ingredients

  • 1 pound boneless skinless chicken breasts
  • Kosher salt
  • freshly cracked 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.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Freezing Instructions: You can freeze the chicken with the sauce for up to 3 months. To re-heat, thaw in the fridge overnight and warm on the stove or in the microwave until heated through.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of all-purpose flour, you can use almond flour or other grain-free flours.
  • Instead of milk, you can use almond milk or cream cheese for a thicker sauce.
  • Instead of chicken broth, you can use more milk or vegetable broth.
* Please note the nutrition label does not include the pasta.

Nutrition

Calories: 535kcal | Carbohydrates: 54g | Protein: 32g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 747mg | Potassium: 1362mg | Fiber: 17g | Sugar: 4g | Vitamin A: 1325IU | Vitamin C: 21mg | Calcium: 375mg | Iron: 8mg