This post may contain affiliate links. Please read our disclosure policy.
If you’re searching for a comforting dinner that’s big on flavor but short on prep, this Creamy Pesto Chicken will become a weeknight staple! Lean chicken breasts, sautéed golden and simmered in a luscious pesto-cream sauce with juicy grape tomatoes all done in about 30 minutes.
Table of Contents
Ingredient List
The beauty of this dish is its simplicity. You need only a few basic ingredients, but the result tastes like a restaurant-quality meal.
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 2 (about 1.3 lb) |
| Salt | 1/8 tsp |
| Black pepper | 1/8 tsp |
| Olive oil | 2 Tbsp, divided |
| Garlic, minced | 2 cloves |
| Grape tomatoes, sliced in half | 1 pint |
| Heavy cream | 1/2 cup |
| Pesto | 1/4 cup |
Equipment you may find helpful:
- Frying pans
- Chef’s knives
- Cutting board
- Measuring cups and spoons set
- Mixing bowls
- Colander strainer basket
- Kitchen utensils
Step-by-Step Instructions
- Prep the Chicken:
Fillet each chicken breast into two thinner pieces or pound them to an even thickness, then cut each in half to yield four portions. Season both sides with salt and pepper. - Sear the Chicken:
In a large skillet over medium heat, add 1 tablespoon olive oil. When hot, add the chicken and cook each side until golden brown and cooked through (about 7–10 minutes total). Transfer to a plate. - Cook the Veggies:
Lower the heat to medium-low, then add the remaining olive oil, garlic, and grape tomatoes. Sauté for about 5 minutes, until the tomatoes start to soften and lose their shape. - Make the Sauce:
Stir in the heavy cream and pesto, bringing the mixture to a gentle simmer. Taste and adjust salt or pepper if needed. - Finish and Serve:
Return the chicken to the skillet, turning to coat each piece in sauce. Simmer for just a few minutes more to ensure the chicken is heated through. Serve hot, with sauce and tomatoes spooned over the top.
Helpful Tips
- Use chef’s knives and a cutting board for easy prep.
- Homemade pesto or quality store-bought both work. Substitute light cream for a lighter sauce.
- Try adding spinach or zucchini for extra color and nutrition.
- Leftovers keep well for lunches simply shred the chicken and stir into pasta or rice the next day.
Frequently Asked Questions
Can I bake this recipe instead?
Yes! Sear the chicken first for flavor, then transfer everything to a baking dish, pour sauce over, and bake at 375°F for 15–20 minutes.
How do I make it dairy-free?
Swap heavy cream for coconut cream or an unsweetened plant-based cream; use a vegan pesto for the sauce.
What sides go well with Pesto Chicken?
Pair with pasta, rice, or crusty bread. Steamed veggies or a simple salad add freshness.
Can I freeze the leftovers?
The sauce may separate, but it’s safe to freeze. For best texture, store in the fridge up to three days and reheat gently.
PrintCreamy Pesto Chicken Recipe : Quick & Flavorful Dinner
Boneless chicken breast cooked in a creamy pesto sauce with juicy grape tomatoes. Quick, easy, and bursting with fresh herb flavor.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
2 boneless, skinless chicken breast (about 1.3 lb. total)
1/8 tsp salt
1/8 tsp pepper
2 Tbsp olive oil, divided
2 cloves garlic, minced
1 pint grape tomatoes, sliced in half
1/2 cup heavy cream
1/4 cup pesto
Instructions
1. Fillet the chicken breasts into two thinner pieces (or pound the chicken to an even thickness then cut each breast in half to create four portions). Season the chicken with a pinch of salt and pepper on both sides.
2. Heat a large skillet over medium heat. Once hot, add 1 Tbsp oil and swirl to coat the surface. Add the chicken to the skillet and cook on each side until golden brown and cooked through (about 7-10 minutes total). Remove the chicken to a clean plate.
3. Turn the heat down to medium-low. Add the remaining olive oil to the skillet along with the minced garlic and halved grape tomatoes. Sauté for about five minutes, or until the tomatoes start to soften and lose their shape.
4. Add the heavy cream and pesto to the skillet with the tomatoes and stir to combine. Allow the sauce to come up to a simmer. Taste the sauce and adjust the salt or pepper to your liking.
5. Add the chicken back to the skillet with the tomatoes and sauce, turning to coat the chicken. Allow the chicken to simmer in the sauce for just a few minutes more to heat through. Serve hot.
Notes
Serve with pasta, rice, or a crisp green salad for a complete meal.
If you found this recipe helpful, feel free to check out the kitchen equipment below. Click on any image to view and purchase the product through our Amazon affiliate links at no extra cost to you. Your support helps us keep Deliciousavors.com running and bringing you great recipes!
