This post may contain affiliate links. Please read our disclosure policy.
My Creamy Pesto Chicken recipe is the perfect skillet dinner for busy weeknights that’s ready in just 30 minutes. It’s packed with the vibrant basil pesto flavor, and the creamy sauce will make your taste buds happy! Everyone will love this dish, including the kids, especially when you serve it with spaghetti.
Searching for a fast and flavorful dinner? This chicken dish is made with a creamy 4-ingredient sauce that’s so quick and easy to make as a weeknight meal 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. A low carb meal that both kids and adults will love.
For extra flavor, I recommend the dish with fresh parmesan and more basil. It adds a pop of freshness to the dish. Serve it over rice like my stovetop white rice or pasta, like my creamy lemon pasta, or with a side salad for a complete meal.
Recipe Overview
Before you get started
Here are some tips to make this dish perfectly each time.
- Do not overcook the chicken to prevent it from drying or becoming rubbery.
- Almond milk can be replaced with any other milk.
- Use any oil of choice: any neutral oil or avocado oil works just as great.
Recipe summary
- Only one pan is needed. 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!
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.
Yes. If you would like to use boneless and skinless chicken thighs instead of chicken breasts, you can. The Nutrition values will change.
Yes. This is a low-carb dish and perfect for those 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 for a wholesome meal.
Ingredients you Will Need
These are the ingredients you will need to grab from the store. The full measurements are listed further down below in the recipe card.
- 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 my 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.
- 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
- Almond milk: or 2% milk
- Freshly shaved parmesan or shredded mozzarella cheese, optional
- Fresh basil leaves or fresh parsley, optional
- Toasted pine nuts, optional to garnish
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 in the pan, and add the cherry tomatoes.
- Simmer for 5-6 minutes over medium-low heat, stirring until the sauce thickens and the tomatoes burst.
- Garnish with parmesan cheese and fresh basil if desired and enjoy!
Variations
→ Use a different protein: Don’t like chicken? Use shrimp, salmon, or cod.
→ Add more veggies: Consider adding in your favorite veggies like broccoli, green beans, bell peppers, or asparagus.
→ Make it spicy: Add in some cayenne pepper or sriracha to add a spicy kick to it.
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
Creamy Pesto Chicken Recipe
Video
Ingredients
- 1 pound chicken breasts, boneless and skinless
- Kosher salt and fresh ground pepper, to taste
- 2 tablespoons basil pesto, or homemade
- 1 tablespoon extra virgin olive oil
- 2 cups cherry tomatoes
SAUCE:
- 1 tablespoon gluten-free flour
- 2 garlic cloves, minced
- 1 tablespoon basil pesto, or homemade
- 1 cup almond milk, or any other milk
- Kosher salt and fresh ground pepper, to taste
Optional to garnish:
- Freshly shaved parmesan, for garnish
- Fresh basil leaves
Instructions
- Place 1 pound chicken breasts in a Ziploc bag. Add in 2 tablespoons basil pesto, Kosher salt and fresh ground 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.
- After the chicken marinades and you are ready, in a small bowl, whisk all sauce ingredients until well combined. (1 tablespoon gluten-free flour, 2 garlic cloves -minced- 1 tablespoon basil pesto, 1 cup almond milk, and Kosher salt and fresh ground pepper)
- Heat the 1 tablespoon extra virgin olive oil in a large nonstick skillet. Add marinated chicken and cook for about 5 minutes per side or until cooked through.
- Pour this sauce over the chicken into the pan, and add in the 2 cups cherry tomatoes.
- Simmer for 5-6 minutes over medium-low heat, until the sauce thickens and the tomatoes burst.
- Garnish with Freshly shaved parmesan and Fresh basil leaves if desired and enjoy!
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 out
- 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.
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
Pin this now to find it later
Pin It
You may also like
Yummy and easy. I added a bag of baby spinach to up the veg content. I think mushrooms would go well with it too. This will go on high rotation at my place! Thank you.
Thanks Emma. Glad you loved it.
This was absolutely divine. I grow my own basil and cherry tomatoes, and this was a great way to use them. I doubled the sauce and made one pan with shrimp and one pan with chicken. I did add a little bit of grated Parmesan to the sauce to thicken it a little. Served it with pasta and roasted broccoli. Will definitely make again!
Thanks Vicki. Glad you liked it. I love the sound of roasted broccoli. Yummy
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!