Creamy Pesto Chicken Skillet
A quick Creamy Pesto Chicken Skillet, one-pan dish featuring tender chicken breasts in a rich basil pesto cream sauce, perfect for an impressive weeknight dinner.
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.
Notes
Boneless chicken thighs can be used instead of breasts. For a lighter sauce, substitute half-and-half for heavy cream. Add vegetables like spinach or mushrooms for variety. Serve over pasta, rice, or with crusty bread. Store leftovers in the refrigerator for up to 3 days; reheat gently to prevent sauce separation.