Name: Creamy Basil Pesto Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1.5 lb boneless skinless chicken breasts; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 2 minced garlic cloves; 1/4 cup low-sodium chicken broth; 1 cup heavy cream; 1/2 cup basil pesto; 1/2 cup grated Parmesan; 1 lemon (for squeezing); Red pepper flakes (optional)

Jump to Recipe·Print Recipe

Table of Contents

Spread the love

Creamy basil pesto chicken is the kind of dinner that feels like a hug on a plate — rich, herbal, and fast enough for weeknights. The sauce combines bright basil pesto with cream and Parmesan for a glossy finish that clings to juicy seared chicken. If you love quick, cozy dinners like creamy smothered chicken and rice, this pesto version will become a new favorite.

Why Make This Recipe

Big flavor from just a few ingredients: basil pesto, cream, and Parmesan deliver a restaurant-style sauce without fuss.
Fast and family-friendly: hands-on time is about 10 minutes with a total of roughly 30 minutes to table.
Flexible for weeknights or special meals: it dresses up simple sides for company or pairs with pasta for busy nights.
Balanced nutrition: high in protein with healthy fats from olive oil and basil oil in the pesto.
Personal note: I love this recipe because the sear on the chicken plus the glossy pesto cream makes an ordinary weeknight feel celebratory. Also, it reminds me of other quick comfort meals like the creamy smothered chicken and rice — quick dinner I make when time is tight.

Recipe Overview

Prep time: 10 minutes.
Cook time: 20 minutes.
Total time: 30 minutes.
Servings: 4 (4 boneless skinless chicken breasts).
Difficulty: Easy.
Method: Sear chicken in a heavy skillet, deglaze, then simmer in a pesto cream sauce until the chicken reaches 165°F.

My Experience Making This Recipe

I tested this dish multiple times to get the sauce texture right and the chicken perfectly moist. I found that pounding thicker breasts to an even thickness and finishing with a low simmer keeps everything tender and consistent. I also borrowed a searing technique from my work on a chicken bacon ranch wrap recipe to ensure a golden crust every time.

How to Make Creamy Basil Pesto Chicken

Start by seasoning 1.5 lb (about 4) boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper, then lightly pound to 3/4-inch thickness for even cooking. Sear in 2 tbsp olive oil over medium-high heat for 3–4 minutes per side until golden, then remove. In the same pan, sauté 2 minced garlic cloves for 30 seconds, deglaze with 1/4 cup low-sodium chicken broth, then stir in 1 cup heavy cream, 1/2 cup basil pesto, and 1/2 cup grated Parmesan. Return chicken to the pan and simmer gently, uncovered, for 8–10 minutes until the internal temperature reads 165°F with an instant-read thermometer. Finish with a squeeze of lemon and a pinch of red pepper flakes if you like a little brightness.

Expert Tips for Success

Pound chicken to uniform thickness: this prevents overcooking thin edges while thicker centers come up to temperature. A small meat mallet or the bottom of a heavy pan works well.
Use an instant-read thermometer: remove chicken at 160°F and let carryover heat bring it to 165°F for moist results.
Deglaze for flavor: always add liquid (broth or wine) to the hot pan after searing to lift the browned bits — that builds a richer sauce.
Control sauce consistency: simmer gently; if the sauce is too thin, stir in 1 tsp cornstarch mixed with 1 tbsp cold water and simmer 1–2 minutes. For dairy-free swaps, my tests with a dairy-free creamy recipe taught me which alternatives thicken best.
Equipment note: a heavy 10–12 inch stainless steel or cast-iron skillet gives the best sear and even heat.

How to Serve Creamy Basil Pesto Chicken

Spoon the chicken and sauce over cooked pasta (linguine or penne) and finish with extra Parmesan and torn basil leaves.
Serve it with roasted baby potatoes or garlic mashed potatoes for a hearty plate; I often pair it with sides similar to my creamy garlic mushroom alfredo chicken with basil pesto for a full-flavored meal.
For lighter sides, serve with a simple arugula salad dressed with lemon and olive oil to cut the richness.
Presentation tip: slice the breasts on an angle, fan on the plate, and spoon sauce over; garnish with basil chiffonade and cracked black pepper.

Storage and Reheating Guide

Refrigerate leftovers in an airtight container within 2 hours of cooking; keep for up to 3–4 days. For freezing, cool completely and freeze in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating. Reheat gently on the stovetop over low heat, stirring occasionally, or in a 325°F oven covered with foil until warmed through (about 15–20 minutes). If microwaving, use short 30–45 second bursts and stir between intervals to avoid splitting the cream.

Recipe Variations

Gluten-free: this recipe is naturally gluten-free if you use gluten-free broth and serve with gluten-free pasta or roasted vegetables.
Dairy-free: substitute full-fat canned coconut milk or a cashew cream (3/4 cup) and use nutritional yeast instead of Parmesan; reduce simmer time to avoid separation.
Lower-calorie: swap heavy cream for 1/2 cup Greek yogurt whisked with 1/4 cup milk (stir in off heat) and use 2 tbsp pesto instead of 1/2 cup.
Add-ins: stir in halved cherry tomatoes, wilted spinach, or sliced mushrooms during the simmer for more color and texture.

Nutritional Highlights

This dish is protein-rich (about 25–35 g protein per serving depending on portion) and contains healthy fats from olive oil and pesto. It is relatively high in saturated fat if made with heavy cream and Parmesan, so portion control helps for calorie-conscious eaters. Allergen note: contains dairy and pine nuts (in most pestos); use nut-free or dairy-free pesto and alternatives for allergies.

Troubleshooting Common Issues

Sauce breaks or looks oily: lower the heat and whisk in a tablespoon of warm broth; avoid boiling cream. If already separated, a small pat of cold butter whisked in off heat can sometimes bring it back.
Chicken is dry or overcooked: make sure breasts are pounded to even thickness and use an instant-read thermometer — remove at 160°F and rest. Thicker breasts may need 6–8 additional minutes in a 350°F oven.
Sauce too thin: simmer a few extra minutes to reduce, or whisk a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and add a little at a time until you reach the desired thickness.

Frequently Asked Questions

Q: Can I use store-bought pesto or should I make it fresh?
A: Store-bought pesto works well and saves time; choose a high-quality jar with olive oil near the top of the ingredient list. Fresh pesto brightens the flavor and is worth making if you have basil on hand, but either option yields a delicious sauce.

Q: Can I make this with chicken thighs instead of breasts?
A: Yes. Boneless skinless thighs are more forgiving and stay juicier; reduce sear time slightly (3 minutes per side) and simmer until they reach 165°F. Dark meat may need a couple more minutes of simmering.

Q: How do I prevent the pesto cream from becoming grainy when reheating?
A: Reheat gently over low heat and add a splash of broth or cream to loosen the sauce. Avoid high heat and fast boiling, which causes separation; whisking while warming helps maintain a smooth texture.

Q: Is there a shortcut for weeknights?
A: Use thin-cut chicken cutlets to cut sear time, and swap heavy cream for half-and-half in a pinch (finish with a tablespoon of butter for richness). Sauté garlic and add pre-made pesto and warmed broth, then simmer for 5–7 minutes until the cutlets are cooked through.