Creamy Pesto Chicken
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Creamy Pesto Chicken is the perfect weeknight dinner that is quick and easy. This dish features chicken breasts, bell peppers, and sweet onions, all simmered in a delicious sauce made with heavy cream and pesto. Made in just 30 minutes this is a dish the whole family will love.
Chicken with pesto is a combination that never fails to impress. Juicy, tender chicken pairs so well with the aromatic flavors of pesto to create a meal that is both comforting and exciting. This pesto chicken recipe is yet another meal that will be added to the menu rotation!
If you love chicken dishes, you’ll likely enjoy my one-pot wonder Instant Pot Chicken Pasta and my recipe for the easiest Orange Sesame Chicken that features a tangy orange marmalade, soy sauce, and a touch of Sriracha for a hint of heat.
Don’t stop here with the pesto recipes! You can also try Pesto Roasted Potatoes, Pesto Salmon Salad and Stuffed Sweet Potatoes.
Table of Contents
Why My Family Loves This Recipe
- Minimal Cooking Time! From start to finish, this creamy pesto chicken is ready in about 30 minutes.
- Super Flavorful! The ingredients are simple and straightforward to create a flavor that is meant to delight even the pickiest of eaters.
- It Reheats Well! Whether packing in a lunchbox or reheating at home, this is a meal that you can prep in advance to reheat when your hunger strikes!
Ingredients
- Chicken breasts – providing a lean source of protein, the chicken also soaks up the bold flavor of the pesto to create the irresistible flavor. Swap for boneless, skinless chicken thighs or chicken tenderloins if desired.
- Olive oil
- Salt & pepper
- Red pepper flakes – adds a hint of spice to elevate the entire flavor of the dish.
- Bell pepper – opt for multiple colors of bell peppers to enhance the nutritional value and color of this chicken pesto recipe.
- Onion – slice the onion similar to the bell pepper slices to ensure even cooking. I always opt for a sweet white onion.
- Pesto – I used a classic basil pesto, but any variety will do as long as you enjoy the flavor. From sun-dried tomato to spinach, you can also find nut-free pesto to accommodate dietary needs.
- Heavy cream – for a lighter version, swap with half and half or even 2% milk. For a dairy-free option, choose full-fat unsweetened coconut milk.
- Chicken broth
- Basil
How To Make Creamy Chicken Pesto
STEP ONE: Cook the chicken. Heat a large skillet with olive oil over medium-high heat. Once the oil is hot and shimmering, carefully add the chicken pieces and sprinkle with salt, pepper, and red pepper flakes.
Allow the chicken to cook for about 5-7 minutes, stirring occasionally. Once the chicken reaches an internal temperature of 165°F and is no longer pink in the center, remove it from the skillet and transfer it to a plate. Set the chicken aside while you prepare the sauce, allowing it to rest and retain its juices.
STEP TWO: Make the sauce. Using the same pan with all the flavorful browned bits and juices left behind, add the sliced peppers and onion to the hot skillet. I recommend using a variety of bell peppers – red, yellow, orange and red.
Cook the onions and peppers for 2-3 minutes, stirring occasionally. Then, add the pesto, heavy cream, and chicken broth stirring well. Once the sauce is creamy, add the chicken back to the pan and cook for 5-7 minutes or until the sauce thickens. The purpose of the broth is to thin out the sauce so additional broth can be added if a thinner sauce is desired.
STEP THREE: Serve. When the sauce has reached the perfect thickness and the chicken is heated through, your dish is ready to serve. Taste the sauce and adjust seasoning if needed, adding a pinch more salt, pepper or red pepper flakes. Serve this basil pesto chicken hot with fresh basil and any desired sides.
What To Serve with Creamy Pesto Chicken
If seeking options beyond rice, consider any of the following suggestions:
- Roasted Vegetables – roasted zucchini and cherry tomatoes complement the dish while adding another boost of nutrition along with the peppers and onions.
- Quinoa – a grain alternative to rice that provides a light and fluffy base to soak up the pesto sauce. Plus, quinoa adds extra protein.
- Pasta – easily turn into a chicken pesto pasta by serving with penne or rigatoni.
- Bread – serve crispy garlic bread or a hearty slice of Italian bread on the side to mop up any extra sauce.
- Cauliflower Rice – a low carb alternative to keep the meal light. If looking for a low carb pasta choice, try spaghetti squash.
Recipe Notes and Variations
- Use a store-bought jarred pesto or for the best flavor, make your own from scratch using fresh basil, pine nuts, garlic, parmesan and olive oil.
- When making the sauce, slowly stir in the cream to avoid curdling.
- Avoid drying out the chicken by cooking it until just done. Using a kitchen thermometer to check the internal temperature of the chicken has reached 165 degrees F is the best approach.
- Garnish with fresh basil for serving.
FAQs
Pesto is a bright and aromatic Italian sauce traditionally made by blending fresh basil leaves, garlic, pine nuts (sometimes, you can buy it without), Parmesan cheese, and olive oil into a thick sauce. Pesto is known for its intense flavor. The nutty richness from the pine nuts, the sharpness of the garlic, and the saltiness of the Parmesan cheese give pesto its unmistakable flavor. It can be used as a dipping sauce, spread, or topping, and gives plenty of flavor when added to dishes.
Sure is! Double check your own ingredients to verify, but this chicken with pesto is a great gluten-free option. If serving with any side other than rice, pick a gluten-free one.
If the sauce becomes too thick, you can add a splash of chicken broth to thin it out.
If the sauce is too thin, let it simmer for a few minutes to help absorb excess liquid.
Storing Leftovers
If you are lucky enough to have leftovers, save them by storing in the refrigerator up to 3 days. This dish does not freeze well because of the creamy sauce so we would recommend only storing in the fridge.
Reheating
When you’re ready to enjoy those leftovers, reheat gently in a pan over low heat, stirring often, until warm. You can also use a microwave-safe dish and heat in short bursts, stirring in between.
Creamy Pesto Chicken
Ingredients
- 1 pound chicken breasts sliced
- 1-2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 2 bell peppers sliced
- 1 small white onion sliced
- 1/4 cup pesto
- 1/4 cup heavy cream
- 1/4 cup chicken broth
- fresh basil optional
- 2 cups cooked rice for serving
Instructions
- Cook the chicken. Heat a large skillet with olive oil over medium-high heat. Add the chicken and sprinkle with salt, pepper, and red pepper flakes. Cook for about 5-7 minutes stirring occasionally. Remove the chicken to a plate and set aside.
- Make the sauce. Add the peppers and onion to the hot skillet. Cook for 2-3 minutes. Add the pesto, heavy cream, and chicken broth stirring well. Add the chicken back to the pan and cook for 5-7 minutes or until the sauce thickens.
- Serve. Serve hot with fresh basil over rice.
Video
Notes
- Use a store-bought jarred pesto or for the best flavor, make your own from scratch using fresh basil, pine nuts, garlic, parmesan and olive oil.
- When making the sauce, slowly stir in the cream to avoid curdling.
- Avoid drying out the chicken by cooking it until just done. Using a kitchen thermometer to check the internal temperature of the chicken has reached 165 degrees F is the best approach.
- Garnish with fresh basil for serving.
