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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!

top view of pesto chicken and tomatoes in a black skillet with basil garnished
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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!
top view close up image of chicken breasts in pesto sauce and cherry tomatoes

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
ingredients to make the pesto chicken

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!
pesto milk sauce being pour over the chicken breast

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:

close up pesto chicken in skillet with cherry tomatoes

frequently asked questions

How to store Pesto Chicken?

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.

Can I freeze pesto chicken?

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.

How long does a chicken need to marinade?

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.

side shot of chicken in creamy sauce with cherry tomatoes

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.
creamy chicken breast in a black skillet

More Chicken Recipes

close up chicken breast in a pesto sauce

What to serve with chicken Pesto

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5 from 59 votes

Pesto Chicken Recipe

By: Rena
Servings: 4
Prep: 5 minutes
Cook: 20 minutes
marinade: 1 hour
Total: 1 hour 25 minutes
top view of pesto chicken and tomatoes in a black skillet with basil garnished
Tender and juicy chicken breast cooked in a creamy pesto sauce with cherry tomatoes and fresh basil.

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

Calories: 254kcalCarbohydrates: 6gProtein: 27gFat: 13gSaturated Fat: 3gCholesterol: 72mgSodium: 251mgPotassium: 593mgFiber: 1gSugar: 2gVitamin A: 591IUVitamin C: 17mgCalcium: 111mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

About Rena Awada

Hi, Iโ€™m Rena! Welcome to my blog. I am here to help you prepare delicious, light, fresh meals that your whole family will love!

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5 from 59 votes (42 ratings without comment)

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Recipe Rating




34 Comments

  1. 5 stars
    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!

  2. 5 stars
    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!