Some dinners just come together. This creamy pesto chicken recipe is one of those dishes that looks like you spent an hour cooking but actually comes together in about 30 minutes flat. The sauce is rich and garlicky, the chicken stays juicy, and the tomatoes add just enough brightness to balance everything out. If you have a jar of good pesto and some chicken breasts in the fridge, you are already most of the way there.
It works on a weeknight when you are low on energy, and it also holds up well if you are cooking for guests. The flavors are familiar but feel a little special, which is exactly what you want from a reliable go-to dinner.
What You Need for This Creamy Pesto Chicken Recipe
Nothing unusual here. These are the kind of ingredients most people keep stocked or can grab quickly at the store.
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1/3 cup basil pesto (store-bought or homemade)
- 3/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil leaves for garnish
How to Make Creamy Pesto Chicken – Step by Step
The whole thing happens in one skillet, which also means less cleanup. Start with a heavy pan, such as a cast-iron or stainless-steel skillet, so the chicken gets a good sear on the outside.
- Pat the chicken breasts dry with paper towels, then season both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers.
- Add the chicken and sear for 5 to 6 minutes per side until golden. Remove and set aside.
- Reduce heat to medium. Add garlic to the same pan and cook for about 30 seconds, stirring constantly.
- Add the cherry tomatoes and cook for 2 to 3 minutes until they soften and begin to release their juices.
- Pour in the heavy cream and stir in the pesto. Let the sauce simmer gently for 2 minutes.
- Stir in the Parmesan and taste for seasoning.
- Return the chicken to the skillet. Spoon the sauce over the top and cook for another 4 to 5 minutes until the chicken is fully cooked through (internal temp 165F).
- Garnish with fresh basil and serve immediately.
Tips That Actually Make a Difference
Do not skip the sear. That golden crust on the outside locks in moisture and gives the finished dish a much better texture. If your chicken breasts are thick, slice them in half horizontally before cooking so they cook evenly without drying out.
For the sauce, medium heat is your friend. If it boils too hard, the cream can separate and go grainy. A gentle simmer keeps everything smooth and glossy. Also, add the Parmesan off the heat or at very low heat for the same reason.
Store-bought pesto works perfectly here, but if you have homemade on hand, it will make the sauce taste noticeably fresher. Either way, use a good-quality pesto with real basil as the first ingredient.
Ingredient Swaps That Work Well
Chicken thighs are an easy substitute if you prefer darker meat. They are more forgiving with heat and stay juicy even if you cook them a minute or two longer. Bone-in thighs also work, just extend the cooking time by about 10 minutes.
For a lighter version, swap the heavy cream for half-and-half or even full-fat coconut cream. The coconut version changes the flavor slightly but pairs surprisingly well with basil pesto. If you are out of fresh tomatoes, sun-dried tomatoes packed in oil work really well here too, they are more concentrated but add a great depth to the sauce.
Dairy-free? Use a plant-based cream and nutritional yeast instead of Parmesan. The sauce will be slightly thinner but still very flavorful.
Variations Worth Trying
This pesto chicken with tomatoes is already a complete meal, but a few small tweaks can take it in different directions. Stir in a handful of fresh spinach at the end for extra greens. Add white wine to deglaze the pan right after the garlic for a deeper, more complex sauce. Toss in some sliced mushrooms with the tomatoes if you want to bulk it up.
For a creamy tomato pesto chicken bake, sear the chicken first, then transfer everything to a baking dish and finish in the oven at 375F for 20 minutes. The top gets slightly golden and the sauce thickens nicely.
Storage and Serving
Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a small splash of cream or water to loosen the sauce. Avoid the microwave if you can, it tends to make the chicken rubbery.
This dish pairs beautifully with pasta, mashed potatoes, or crusty bread to soak up the sauce. A simple green salad on the side rounds out the meal without competing with the flavors. For a lower-carb plate, serve it over cauliflower rice or alongside roasted zucchini.
FAQ
Can I use store-bought pesto for this recipe?
Yes, absolutely. A good jarred pesto works great. Just look for one made with real basil, olive oil, and Parmesan without a lot of fillers.
How do I know when the chicken is fully cooked?
Use a meat thermometer. The internal temperature should reach 165F at the thickest part. If you do not have a thermometer, cut into the thickest piece and check that the juices run clear with no pink inside.
Can I make this pesto chicken with tomatoes ahead of time?
You can prep it a few hours ahead and reheat gently, but it is best fresh. The sauce can thicken in the fridge, so add a little cream when reheating to bring it back to the right consistency.
What is the difference between this and a regular pesto chicken?
The cream transforms it completely. Plain pesto chicken is drier and more herb-forward. The cream sauce here makes it richer, more saucy, and much better for serving over pasta or with bread.
Can I freeze creamy pesto chicken?
Cream-based sauces do not freeze especially well, they tend to separate when thawed. If you plan to freeze it, do so before adding the cream, then add fresh cream when you reheat and finish the dish.
Creamy Pesto Chicken Recipe
Ingredients
Equipment
Method
- Prep the chicken: Pat chicken breasts dry with paper towels and season both sides with salt and pepper.
- Sear: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 to 6 minutes per side until golden. Remove and set aside.
- Cook the garlic: Reduce heat to medium. Add minced garlic to the same pan and stir for 30 seconds.
- Add tomatoes: Toss in cherry tomatoes and cook for 2 to 3 minutes until they soften and start releasing juices.
- Build the sauce: Pour in heavy cream and stir in the pesto. Simmer gently for 2 minutes.
- Add Parmesan: Stir in grated Parmesan and taste for seasoning.
- Finish the chicken: Return chicken to the skillet, spoon sauce over the top, and cook for 4 to 5 more minutes until internal temperature reaches 165F.
- Serve: Garnish with fresh basil leaves and serve immediately over pasta, mashed potatoes, or with crusty bread.
Notes
- Do not let the sauce boil hard – a gentle simmer keeps it smooth and prevents separation.
- Slice thick chicken breasts in half horizontally for even cooking.
- Add Parmesan off the heat to avoid a grainy texture.
- Swap heavy cream for half-and-half for a lighter version.
- Leftovers keep in the fridge for up to 3 days – reheat on low with a splash of cream.
