Difficulty
Easy
Prep time
10 minutes
Cooking time
20 minutes
Total time
30 minutes
Servings
4 servings
The first time I created this Creamy Pesto Chicken Skillet was during a particularly chaotic week when I needed something impressive yet simple for an impromptu dinner with friends. As the founder of Wiki Recipes, I’d been experimenting with one-pan meals that didn’t sacrifice flavor for convenience. The kitchen filled with the aromatic blend of basil and garlic as the cream sauce bubbled around golden-seared chicken. My guests’ expressions when taking their first bites confirmed what I suspected—this unassuming skillet dish had restaurant-worthy flavor. The velvety sauce clung perfectly to the tender chicken, creating a symphony of herbal, creamy goodness. This recipe exemplifies my philosophy that extraordinary meals don’t require extraordinary effort—just thoughtful combinations of quality ingredients. Let’s try this recipe and discover how a few pantry staples can transform everyday chicken into a memorable meal worth sharing!
Why You Will Love This Creamy Pesto Chicken Skillet
- One Pan Wonder: Everything cooks in a single skillet for minimal cleanup.
- Quick Preparation: Ready in just 30 minutes from start to finish.
- Impressive Presentation: Looks and tastes like restaurant-quality food.
- Versatile Base: Can be served over pasta, rice, or with crusty bread.
- Pantry Friendly: Uses ingredients you likely have on hand.
- Family Approved: Both adults and children enjoy the creamy, flavorful sauce.
- Make Ahead Option: Reheat beautifully for next-day lunches.
- Customizable: Easy to adjust with additional vegetables or protein substitutions.
Ingredients
4 boneless, skinless chicken breasts (about 1.5 lbs)
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
3 cloves garlic, minced
1 small onion, finely diced
1/4 cup dry white wine (or chicken broth)
1 cup heavy cream
1/3 cup basil pesto (store-bought or homemade)
1/2 cup chicken broth
1/2 cup grated Parmesan cheese, plus more for garnish
1 cup cherry tomatoes, halved
Fresh basil leaves, for garnish
Red pepper flakes (optional, for serving)
Execution
Prepare the Chicken: Pat chicken breasts dry with paper towels. If they’re very thick, slice horizontally or pound to even thickness (about 3/4 inch). Season generously on both sides with salt and black pepper.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown, about 4-5 minutes per side. They don’t need to be completely cooked through at this point. Transfer to a plate and tent with foil.
Create the Sauce Base: In the same skillet, reduce heat to medium. Add diced onion and cook until softened, about 3 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
Deglaze the Pan: Pour in white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let simmer for 1-2 minutes until reduced by half.
Make the Creamy Pesto Sauce: Add heavy cream, chicken broth, and pesto to the skillet. Stir to combine and bring to a gentle simmer. Cook for 2-3 minutes until slightly thickened, then stir in Parmesan cheese until melted.
Return Chicken to Skillet: Place the chicken breasts back into the skillet with the sauce. Add halved cherry tomatoes around the chicken. Reduce heat to low, cover, and simmer for 5-7 minutes, or until chicken is cooked through (internal temperature of 165°F/74°C) and tomatoes have softened.
Finish and Serve: Garnish with additional grated Parmesan and fresh basil leaves. Serve hot with optional red pepper flakes for those who enjoy a bit of heat.
Additional tips
- Chicken Options: Boneless chicken thighs work wonderfully as an alternative and are more forgiving if slightly overcooked.
- Make Your Own Pesto: For the freshest flavor, make homemade pesto with 2 cups fresh basil leaves, 1/3 cup pine nuts, 1/2 cup Parmesan, 2 garlic cloves, and 1/2 cup olive oil blended together.
- Lighter Alternative: Substitute half-and-half for heavy cream to reduce calories, though the sauce will be slightly less thick.
- Vegetable Additions: Add spinach, zucchini, or mushrooms to incorporate more vegetables into the dish.
- Serving Suggestions: This dish pairs beautifully with angel hair pasta, creamy polenta, mashed potatoes, or simply some crusty bread to soak up the delicious sauce.
- Meal Prep: The chicken and sauce can be made ahead and gently reheated on the stovetop or in the microwave.
- Freezing: While the sauce may separate slightly when frozen and thawed, it can be reconstituted by gently reheating and whisking to recombine.
FAQ
1. Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs make an excellent substitute and often stay more tender during cooking. Adjust cooking time slightly as thighs may take a few minutes longer to cook through.
2. I don’t have white wine. What can I use instead?
Chicken broth makes a perfect non-alcoholic substitute. You can add a teaspoon of lemon juice to mimic the acidity of wine if desired.
3. Can I make this dairy-free?
While challenging to replicate the exact creaminess, you can use full-fat coconut milk instead of heavy cream and nutritional yeast instead of Parmesan. Ensure your pesto is also dairy-free.
4. How do I know when the chicken is fully cooked?
The most reliable method is using an instant-read thermometer, which should register 165°F (74°C) when inserted into the thickest part of the breast. Alternatively, cut into the thickest part – the meat should be white throughout with no pink.
5. Can I use store-bought pesto?
Yes! High-quality store-bought pesto works perfectly in this recipe and is a great time-saver. Look for refrigerated options for the freshest flavor.
6. How long will leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave at 50% power to prevent the sauce from separating.
7. Can I make this spicy?
Certainly! Add red pepper flakes to taste when making the sauce, or stir in a teaspoon of calabrian chili paste for a more complex heat.
8. What can I do if my sauce is too thin?
If your sauce needs thickening, simmer uncovered for a few additional minutes. Alternatively, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir this slurry into the simmering sauce.
9. Can I use frozen chicken breasts?
It’s best to thaw chicken completely before cooking for this recipe to ensure even cooking and proper browning. If using frozen chicken, thaw overnight in the refrigerator before proceeding with the recipe.
Grab the recipe card below and toss together Creamy Pesto Chicken Skillet, your new go to dish!
Creamy Pesto Chicken Skillet
Equipment
- Large Skillet
- Wooden Spoon
- Tongs
Ingredients
Skillet
- 4 boneless, skinless chicken breasts about 1.5 lbs
- 2 tablespoons olive oil
- salt to taste
- black pepper freshly ground, to taste
- 3 cloves garlic minced
- 1 small onion finely diced
- 1/4 cup dry white wine or chicken broth
- 1 cup heavy cream
- 1/3 cup basil pesto store-bought or homemade
- 1/2 cup chicken broth
- 1/2 cup Parmesan cheese grated, plus more for garnish
- 1 cup cherry tomatoes halved
- fresh basil leaves for garnish
- red pepper flakes optional, for serving
Instructions
- Pat chicken breasts dry with paper towels. If they’re very thick, slice horizontally or pound to even thickness (about 3/4 inch). Season generously on both sides with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown, about 4-5 minutes per side. They don’t need to be completely cooked through at this point. Transfer to a plate and tent with foil.
- In the same skillet, reduce heat to medium. Add diced onion and cook until softened, about 3 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Pour in white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let simmer for 1-2 minutes until reduced by half.
- Add heavy cream, chicken broth, and pesto to the skillet. Stir to combine and bring to a gentle simmer. Cook for 2-3 minutes until slightly thickened, then stir in Parmesan cheese until melted.
- Place the chicken breasts back into the skillet with the sauce. Add halved cherry tomatoes around the chicken. Reduce heat to low, cover, and simmer for 5-7 minutes, or until chicken is cooked through (internal temperature of 165°F/74°C) and tomatoes have softened.
- Garnish with additional grated Parmesan and fresh basil leaves. Serve hot with optional red pepper flakes for those who enjoy a bit of heat.