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Ready in just 30 minutes, this Creamy Pesto Chicken recipe is the perfect skillet dinner for busy weeknights. It’s packed with the vibrant basil pesto flavor and the creamy sauce will make your taste buds happy!
Searching for a fast and flavorful dinner? Look no further than this Basil Pesto Chicken! With a creamy 4-ingredient sauce that will surprise your taste buds, it’s the answer to your boring weekday dinner dilemma. So quick and easy to make this healthy chicken dinner recipe for the family. By using prepared basil pesto, there’s minimal prep work. The only thing that needs to be prepared in advance is the chicken marinade, but it takes 2 minutes to pull together. They are low in carbs and a keto-friendly meal.
For extra flavor, we recommend topping this with fresh parmesan and more basil. It adds a pop of freshness to the dish. Serve this easy pesto chicken recipe over rice or pasta, with a side salad for a complete meal.
Why You’ll Love This Pesto Chicken Recipe
- Only one pan is necessary. This delicious basil pesto chicken requires just one pan! That means clean-up is breezy.
- Creamy pesto sauce. With basil pesto sauce and an almond milk cream sauce base, you’re left with a delectable, creamy sauce to pour over not only the chicken but rice or quinoa too.
- Great leftovers. This chicken tastes fantastic the next day when the flavors have had even more time to soak in.
- Easy prep. There are only a few steps to get this chicken skillet on your plate! Ready in 30 minutes!
Ingredients you Will Need
These are the ingredients you will need to grab from the store. The full measurements are listed further down below.
- Chicken breasts: Use boneless and skinless chicken breasts. If you prefer using boneless chicken thighs you can.
- Kosher salt and fresh ground pepper
- Basil pesto: you can use a homemade basil pesto or store-bought pesto. Check out this homemade Pesto Recipe.
- Extra virgin olive oil: or avocado oil
- Cherry tomatoes or grape tomatoes: don’t have fresh tomatoes? use sun-dried tomatoes. About 1/4 cup, chopped.
For the sauce:
- Gluten-free flour: or any flour of your choice
- Garlic cloves: use fresh garlic and not garlic powder unless that’s all you have handy
- Store-bought Basil pesto or homemade
- Almond milk: or 2% milk
For garnish:
- Freshly shaved parmesan or shredded mozzarella cheese
- Fresh basil leaves or fresh parsley
- Toasted pine nuts
How to Make Pesto Chicken
- Place boneless skinless chicken breast in a Ziploc bag. Add in 2 tablespoons basil pesto, salt, and pepper. Seal the bag and gently move the breasts through the bag to get them all nicely coated.
- Allow the chicken to marinate for at least 1 hour or overnight.
- Heat the oil in a large nonstick skillet. Add marinated chicken and cook for about 5 minutes per side, or until cooked through.
- Meanwhile, in a small bowl whisk all sauce ingredients until well combined.
- Pour this sauce over the chicken into the pan, and add in the cherry tomatoes.
- Simmer for 5-6 minutes over medium-low heat, stir until the sauce thickens and the tomatoes burst.
- Garnish with parmesan cheese and fresh basil if desired and enjoy!
What To serve with pesto chicken
This basil pesto chicken breast can be served over rice, quinoa, spaghetti squash, or pasta. For a lighter option, serve over cauliflower rice. You may also serve it with a side salad, and steamed or roasted vegetables. Here are some side dish options to consider serving with this pesto chicken:
- Cilantro cauliflower rice
- How to cook rice on the stove
- Homemade Dinner Rolls
- Parmesan Oven-roasted asparagus
- Potatoes Au Gratin
- Baked Parmesan Potato Wedges
frequently asked questions
This creamy pesto chicken will last in the fridge for up to 4 days in an airtight container. Reheat in the microwave or on the stove when ready to serve. This recipe works well for those who meal prep.
Yes, you can freeze this pesto chicken for up to 3 months. Allow to cool completely and then store in an airtight container. Thaw in the fridge overnight before reheating on the stove.
Chicken typically needs to marinate from 20 minutes to overnight. In the case of this pesto chicken, we recommend at least an hour but several hours is better. If you can, place the chicken in the marinade in the morning for dinner in the evening.
Recipe Notes and tips
- The serving size is one chicken breast and some tomatoes and sauce
- Do not overcook the chicken to prevent it from drying or become rubbery
- You may use another protein like shrimp or salmon.
- Almond milk can be replaced with any other milk
- Use any oil of choice: any neutral oil or avocado oil works just as great
- Consider adding in your favorite veggies like broccoli, green beans, bell peppers, or asparagus
- Store leftovers in an airtight container for up to 4 days in the fridge
- On a keto diet? you may use heavy cream as the base of the sauce. Then you can serve it with spaghetti squash, cauliflower rice, or zucchini noodles.
More Chicken Recipes
- Thai Basil Chicken
- Tuscan Chicken Pasta
- Cilantro Lime Chicken
- Creamy Coconut Chicken
- Easy Chicken Pad Thai
- Hibachi Chicken Bowls
- Creamy Coconut Lime Chicken Skillet
What to serve with chicken Pesto
- Garlic Naan Recipe
- Cilantro Lime Rice
- Baked Green Fingerling Potatoes
- Baked Smashed Sweet Potatoes
- Grilled Lemon Garlic Asparagus
- Simple Pesto Pasta
- Easy Sauteed Veggies
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Pesto Chicken Recipe
Ingredients
- 1 lb boneless, skinless chicken breasts
- Kosher salt and fresh ground pepper, to taste
- 2 tbsp basil pesto, or homemade
- 1 tbsp extra virgin olive oil
- 2 cups cherry tomatoes
SAUCE:
- 1 tbsp gluten-free flour
- 2 garlic cloves, minced
- 1 tbsp basil pesto, or homemade
- 1 cup almond milk
- Kosher salt and fresh ground pepper, to taste
Optional to garnish:
- Freshly shaved parmesan, for garnish
- Fresh basil leaves
Instructions
- Place chicken breast in a Ziploc bag. Add in 2 tablespoons basil pesto, salt, and pepper. Seal the bag and gently move the breasts through the bag to get them all nicely coated.
- Allow the chicken to marinated for at least 1 hour or overnight.
- Heat the oil in a large nonstick skillet. Add marinated chicken and cook for about 5 minutes per side, or until cooked through.
- Meanwhile, in a small bowl whisk all sauce ingredients until well combined.
- Pour this sauce over the chicken into the pan, and add in the cherry tomatoes.
- Simmer for 5-6 minutes over medium-low heat, until the sauce thickens and the tomatoes burst.
- Garnish with parmesan cheese and fresh basil if desired and enjoy!
Video
Notes
- The serving size is one chicken breast
- Without marinating time, you need only 30 minutes to make this chicken recipe. You may marinate for a shorter time or marinate the night before.
- Do not overcook the chicken to prevent it from drying
- You may use another protein like shrimp or salmon
- Almond milk can be replaced with any other milk
- Use any oil of choice
- Consider adding in your favorite veggies like broccoli or asparagus
- Store leftovers in an airtight container in the fridge for up to 4 days
- You may use boneless chicken thighs if you like.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this and it was absolutely decadent. I didn’t use almond milk, I used whole milk and cream because quite frankly I don’t think fat is bad. If I was home I would have used raw goats milk that is very creamy and magical.
I also used tapioca starch instead of flour. Just make sure to add a little at a time and cook for a bit before judging the thickness. Also mix the tapioca flour with a little cold milk before adding it in or it will clump.
I also added bell peppers and loved the additional flavor they imparted.
Served over red lentil pasta it was magical. Totally making this again. Unfortunately with no cream, and only chicken broth because hubby is anti-milk.
Cheers and happy cooking!