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This Creamy Pesto Chicken is made with tender chicken breasts, juicy cherry tomatoes, and a rich, creamy basil pesto sauce that’s perfect for serving over pasta, rice, or vegetables.
As a certified nutrition coach, I’m always looking for easy dinners that are high in protein without taking a lot of time to make. This is one of those recipes I come back to again and again because it’s made in one pan, comes together in about 30 minutes, and always turns out flavorful and satisfying.
Serve this pesto chicken 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
Key Ingredients
These are the ingredients you will need to grab from the store. The full measurements are listed further down in the recipe card.
- Chicken Breasts: I like using boneless, skinless chicken breasts, but chicken thighs work just as well if you prefer darker meat.
- Basil Pesto: Homemade pesto has the freshest flavor, but your favorite store-bought pesto works great too.
- Cherry Tomatoes: They soften as they cook and add a little sweetness that balances the creamy sauce.
- Almond Milk: I usually use unsweetened almond milk, but dairy milk or oat milk also works well.
- Garlic: Fresh garlic adds the best flavor.
- Parmesan: Optional, but freshly shaved Parmesan makes an excellent finishing touch.
Tips for the Best Pesto Chicken
- Pat the chicken dry before seasoning so it browns nicely.
- If your chicken breasts are thick, pound them to an even thickness so they cook evenly.
- Don’t overcrowd the pan. Cook the chicken in batches if needed.
- Let the chicken rest for about 5 minutes before slicing to keep it juicy.
Homemade vs. Store-Bought Pesto
Either option works well in this recipe.
Homemade pesto gives the sauce a brighter, fresher flavor, while store-bought pesto is perfect for busy weeknights. If using store-bought pesto, I sometimes add a little extra Parmesan and a squeeze of lemon juice to brighten the flavor. Costco has a great pesto, and I believe it’s their Kirkland brand. I have frozen single-serve portions of it ready for busy weeknights when I don’t want to make pesto from scratch.
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 the 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!
Common Mistakes to Avoid
- Overcooking the Chicken: Cook just until the chicken reaches 165°F to keep it tender and juicy.
- Using Sweetened Almond Milk: Always use unsweetened milk so the sauce doesn’t become sweet.
- Cooking the Sauce Over High Heat: High heat can cause the pesto to lose its bright flavor. Keep the sauce at a gentle simmer.
- Skipping the Garlic: Fresh garlic adds a lot of flavor and is worth using instead of garlic powder.
- Not Tasting Before Serving: Different pesto brands vary in saltiness, so taste the sauce before adding extra salt.
How to Keep Chicken Juicy
One of the easiest ways to end up with dry chicken is overcooking it. I recommend using an instant-read thermometer and cooking the chicken until it reaches 165°F. Once it’s done, let it rest for a few minutes before slicing so the juices stay inside the meat.
Common Questions
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.
Absolutely. Homemade pesto gives the sauce even more fresh basil flavor.
Definitely. Spinach, mushrooms, zucchini, broccoli, or asparagus are all delicious additions.
Fettuccine, penne, spaghetti, or orzo all pair well with the creamy pesto sauce.
Storage Recommendations
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Allow the chicken to cool completely before freezing for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm leftovers in a skillet over low heat with a splash of milk to loosen the sauce. You can also microwave individual portions until heated through.
Easy Variations
- Toss cooked pasta into the sauce for a complete meal.
- Use boneless chicken thighs instead of breasts.
- Stir fresh spinach into the sauce. It cooks quickly and gives the dish a nice nutritional boost.
- Add sliced mushrooms in step 5 with the tomatoes.
- Sprinkle mozzarella over the chicken and broil for a few minutes.
- Add red pepper flakes for a little heat.
What to serve with pesto chicken
- Cilantro cauliflower rice
- How to cook rice on the stove
- Homemade Dinner Rolls
- Parmesan Oven-roasted asparagus
- Potatoes Au Gratin
- Potato Stacks
- Baked Parmesan Potato Wedges
More Chicken Recipes
- Thai Basil Chicken
- Honey Garlic Chicken Meal Prep
- Tuscan Chicken Pasta
- Cilantro Lime Chicken
- Sheet Pan Baked Chicken Breast
- Easy Chicken Pad Thai
- Hibachi Chicken Bowls
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and ⭐️ rating below.
Creamy Pesto Chicken (Easy One-Pan Dinner)
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
- Pound the chicken breasts to an even thickness for even cooking.
- Homemade or store-bought pesto both work well.
- Use unsweetened almond milk for the best flavor.
- Add a splash of milk if the sauce thickens too much.
- Fresh Parmesan and basil make the perfect finishing touch.
- Leftovers keep well in the refrigerator for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Rena,
I love all your recipes and am looking forward to making this one tonight, but was wondering if I can bake the chicken in oven vs the pan? If so what do you recommend for temp and time? Thanks!
yes, you can. I always do 350°F for 20 minutes or so. Depending on the size of the chicken. If you have a food thermometer, it’s best to check until it reaches 165°F.
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!