This creamy pesto chicken breast recipe is rich, flavorful, and made in just one pot. It’s the kind of easy dinner that feels fancy but takes less than 30 minutes. With simple ingredients and a creamy basil pesto sauce, it’s perfect for weeknights, meal prep, or when you want something comforting without the mess.
Why You’ll Love This Creamy Pesto Chicken
Creamy pesto chicken breast is more than just a quick recipe. It’s a go-to meal that fits busy lives and still tastes amazing. Here’s why you’ll want to make it again and again:
- One-pot cleanup – Everything cooks in the same pan for less mess
- Creamy and rich – The pesto and cream make a perfect sauce
- Fast and easy – Ready in under 30 minutes with no special tools
- Versatile – Works with pasta, rice, veggies, or bread
- Family-friendly – Mild flavors that kids and adults both enjoy
Whether you’re making dinner after a long workday or want to impress guests with something cozy, this one-pot recipe delivers.
Is pesto healthy? Here’s what a dietitian says – Source EatingWell
Ingredients You’ll Need
To make creamy pesto chicken, you only need a few everyday ingredients. Each one brings flavor and texture to the dish.
Main Ingredients
- Chicken breasts – Boneless, skinless chicken breasts work best. Slice them in half for quicker cooking.
- Basil pesto – Use homemade or high-quality store-bought pesto for best results.
- Heavy cream – Creates the creamy texture. Use full-fat cream to avoid curdling.
- Garlic – Freshly minced garlic adds depth and aroma.
- Parmesan cheese – Adds richness and enhances the pesto flavor.
- Olive oil – Used for searing the chicken. Adds flavor and prevents sticking.
- Salt and black pepper – Basic seasoning for the chicken and sauce.
Optional Add-ins
You can easily upgrade this dish with extras based on your taste or what’s in your kitchen.
- Cherry tomatoes – Add fresh flavor and color
- Spinach or kale – Stir in near the end for extra greens
- Mushrooms – Sauté with garlic for an earthy bite
- Crushed red pepper – Adds a little heat if desired
Pro Tip: Many readers ask, “Can I use jarred pesto?” — Yes, you can. Just pick one with olive oil and real basil as the main ingredients for the best flavor. (Source: TheKitchn)
How to Make Creamy Pesto Chicken (Step-by-Step)
Here’s how to make this recipe in one pan, with simple steps and clear directions. You don’t need special cooking skills to make this dish taste great.
Step 1 – Prep the Chicken
- Slice the chicken breasts in half horizontally to make thinner pieces
- Pat them dry with paper towels
- Season both sides with salt and pepper
Why this matters: Thin, even chicken cooks faster and sears better without drying out.
Step 2 – Sear the Chicken
- Heat 1 tablespoon of olive oil in a large skillet over medium heat
- Add the chicken pieces
- Cook 4–5 minutes on each side until golden and cooked through
- Remove from the skillet and set aside
Avoid this common mistake: Don’t overcrowd the pan. Sear in batches if needed to keep the chicken from steaming.
Pro Cooking Tips
Avoid cream curdling by simmering gently and using full-fat cream
Prevent milk/cream curdling when cooking – The Spruce Eats
Step 3 – Make the Creamy Pesto Sauce
- In the same skillet, lower the heat slightly
- Add 2–3 cloves of minced garlic
- Sauté for about 30 seconds until fragrant
- Stir in ½ cup basil pesto and 1 cup heavy cream
- Simmer gently for 2–3 minutes
Quick Tip: If your sauce looks too thick, add 1–2 tablespoons of water or chicken broth to loosen it.
Question from readers: How do I keep the sauce from curdling?
Use full-fat cream and avoid boiling. Keep the heat at a low simmer.
Step 4 – Add Chicken Back to the Pan
- Place the seared chicken back into the creamy pesto sauce
- Spoon the sauce over the chicken to coat it evenly
- Cover and simmer on low heat for 5–7 minutes until the chicken is cooked through and juicy
- Sprinkle ¼ cup grated Parmesan over the top before serving
Tip: If adding spinach, stir it into the sauce during this step so it wilts nicely.
Step 5 – Serve and Enjoy
This creamy pesto chicken goes well with many sides. Just spoon extra sauce over everything for a comforting, full-flavor meal.
Try it with:
- Cooked pasta like penne or fettuccine
- White rice or brown rice
- Mashed potatoes
- Crusty bread
Tips for the Best Creamy Pesto Chicken
Make this recipe even better with a few extra tips:
- Use good-quality pesto – Homemade or refrigerated pesto gives better flavor than shelf-stable jars
- Avoid overcooking – Thin chicken cooks fast; use a thermometer to reach 165°F
- Thicken your sauce naturally – Let it simmer uncovered for a few minutes
- Balance flavors – A squeeze of lemon or a dash of red pepper can lift the creamy richness
- Don’t skip searing – It locks in juices and adds flavor to the final dish
Storage and Reheating Instructions
This dish stores and reheats well, making it great for leftovers or meal prep.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days
- Freezing: You can freeze, but the sauce may separate slightly when thawed
- Reheating: Warm gently over low heat on the stove. Add a splash of cream or broth if needed
Can you freeze cream sauce? – Refer to Taste of Home
Variations and Substitutions
This creamy pesto chicken is flexible. You can swap ingredients or add new ones based on what you like.
- Use chicken thighs – Juicier and more forgiving
- Try coconut milk – A dairy-free version with slightly sweet notes
- Add sun-dried tomatoes or olives – For more flavor depth
- Make it spicy – Use crushed red pepper or a pinch of chili flakes
- Serve over zucchini noodles – A low-carb, keto-friendly choice
What to Serve with Creamy Pesto Chicken
Here are some of the best side dishes that go well with creamy pesto chicken:
- Pasta – Penne, linguine, or farfalle hold the sauce well
- Mashed potatoes – Rich and filling base for the sauce
- Garlic bread – Perfect for dipping
- Steamed vegetables – Like broccoli, carrots, or green beans
- Cauliflower rice – Great low-carb alternative
Common Mistakes to Avoid
Avoid these issues to get the best results:
- Using low-fat cream – May cause curdling
- Not seasoning the chicken well – Flavor starts at the base
- Overcrowding the pan – Prevents a good sear
- Boiling the sauce – High heat breaks the cream
- Adding cheese too early – It can clump if added before simmering
Nutritional Facts (Estimated per Serving)
- Calories: 420
- Protein: 30g
- Fat: 28g
- Carbs: 8g
(Values based on average ingredients.) – Chicken breast nutrition facts – Source: Very well fit
Conclusion
This creamy pesto chicken breast one-pot recipe is fast, flavorful, and easy to make. It’s a simple dish that brings bold flavors with minimal work. Whether you’re cooking for family or prepping lunches, it’s a reliable choice that always delivers.
Related Recipes to Explore
Looking for more one-pan chicken ideas?
Check out our full guide on easy one-pot dinners for more inspiration.
Creamy Pesto Chicken Breast One Pot Recipe
This Creamy Pesto Chicken Breast One Pot Recipe is an easy-to-make and flavorful dish that is made in one pan. Juicy chicken breasts are simmered in a rich sauce made from basil pesto, cream, and garlic. The sauce is thick, silky, and full of bold herby flavor.
You only need basic ingredients and a single pot. Just cook the chicken, stir in the sauce, and let everything come together. It’s great for quick weeknight dinners, lunch leftovers, or even meal prep. You can serve it with pasta, rice, or roasted veggies.
The creamy texture pairs perfectly with the garlicky pesto. It’s low in carbs, high in flavor, and loved by kids and adults. It also works well with chicken thighs or shredded rotisserie chicken if you're short on time. No oven needed. No big mess. Just one pot, one spoon, and a happy belly.
Ingredients
- 400 gm Boneless Chicken Breast (cut into strips)
- 1 tbsp Olive Oil
- 2 tbsp Basil Pesto (store-bought or homemade)
- 100 ml Heavy Cream
- 1 tsp Garlic (minced)
- 50 gm Onion (finely chopped)
- 1 tsp Salt
- 1 tsp Black Pepper
- 50 ml Chicken Broth
- 1 tbsp Parmesan Cheese (grated)
Optional
- 1 tbsp Sun-Dried Tomatoes (chopped)
- Fresh Basil Leaves or Extra Parmesan
Instructions
- Heat olive oil in a large skillet or pot over medium flame.
- Add onions and garlic. Sauté till they turn soft and golden.
- Toss in the chicken strips. Cook until no longer pink.
- Stir in basil pesto and mix well with the chicken.
- Add chicken broth and let it simmer for 2-3 minutes.
- Lower the heat. Pour in heavy cream and stir slowly.
- Add salt, pepper, and parmesan cheese.
- Cook on low heat until the sauce thickens slightly.
- Toss in sun-dried tomatoes if using.
- Turn off the flame. Let it sit for 5 minutes to soak up flavors.
- Garnish with fresh basil or extra parmesan before serving.
Notes
Use thin chicken breasts for quicker cooking. If you don’t have heavy cream, try half-and-half or add a spoon of cream cheese for richness. Parmesan adds a salty, cheesy touch—skip the extra salt if your cheese is salty. The pesto already has oil and garlic, so taste before adding more salt. Want more veggies? Add baby spinach or cherry tomatoes in the last few minutes of cooking. This dish goes great with garlic bread or steamed broccoli.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 335Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 116mgSodium: 805mgCarbohydrates: 4gNet Carbohydrates: 5gFiber: 1gSugar: 2gSugar Alcohols: 0gProtein: 34g
Note while Creating nutrition details Table: Percent Daily Values are based on a 2,000 calorie diet.
