The rich, garlicky aroma of basil pesto simmering with cream draws everyone to the kitchen. It makes Creamy Pesto Chicken an effortless way to elevate weeknight dinners. This dish combines tender chicken breasts with a silky sauce. The sauce is brightened by lemon juice and nutty Parmesan. It offers layers of Italian-inspired flavor without hours of effort. It’s ready in under 30 minutes. This makes it perfect for busy evenings.
I appreciate how this recipe uses pantry staples like pesto and broth. These create a luxurious meal that reheats beautifully for lunch the next day. Families love the creamy texture that clings to the chicken. It’s versatile enough to pair with pasta or veggies. Plus, the fresh basil garnish adds a vibrant pop. This makes it feel special.
Why We Love This Recipe
- Quick Preparation: Ready in just 25 minutes, this dish fits seamlessly into hectic schedules for busy moms and professionals.
- Rich Flavor: The creamy pesto sauce delivers bold, herby notes with a tangy lemon twist that elevates simple chicken.
- Family Friendly: Tender cutlets and smooth sauce appeal to all ages, making dinner time stress-free and delicious.
- Versatile Serving: Pairs easily with bread or sides, allowing easy adaptation for different meals throughout the week.
Easy Creamy Pesto Chicken
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Description
Easy and flavorful chicken breasts cooked in a creamy pesto sauce featuring garlic, Parmesan cheese, heavy cream, and fresh lemon juice, perfect for a quick dinner.
Ingredients
- 1 pound boneless, skinless chicken breast (2 small breasts), cut horizontally into thin pieces
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 teaspoons minced garlic
- ¾ cup reduced-sodium chicken broth
- ¾ cup heavy cream
- ¼ cup finely grated Parmesan cheese
- ⅓ cup basil pesto
- 1 ½ teaspoons Dijon mustard
- 1 tablespoon lemon juice
- ¾ cup fresh basil leaves (optional, for garnish)
- Crusty bread (for serving)
Instructions
- Slice each chicken breast in half horizontally to create thinner cutlets; pound lightly if needed for even thickness. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over high heat until shimmering. Add the chicken in a single layer and cook for 4-6 minutes total, flipping halfway through. Add the butter to the pan when you flip the chicken. Cook until golden and cooked through, then transfer to a plate and cover loosely with foil.
- Reduce heat to medium. In the same skillet, add minced garlic and sauté for about 15 seconds until fragrant, being careful not to burn it.
- Pour in the chicken broth, bringing it to a simmer. Scrape up any browned bits from the bottom of the pan and let it reduce for about 1 minute.
- Whisk in the heavy cream, finely grated Parmesan cheese, basil pesto, Dijon mustard, and lemon juice. Bring the sauce to a gentle simmer, then reduce heat to medium and cook for 2-3 minutes, stirring frequently, until the sauce thickens and becomes smooth.
- Taste and adjust salt and pepper if necessary. Stir in fresh basil leaves (if using), then return the cooked chicken and any accumulated juices to the pan. Spoon the creamy pesto sauce over the chicken and simmer for 1 more minute to warm through.
- Serve immediately, ideally with crusty bread for dipping into the exquisite sauce.
Notes
- This recipe serves about 4 people.
- For best results, use fresh basil pesto and high-quality Parmesan.
- The sauce can be adjusted for thickness by adding more cream if needed.
Ingredients to make Creamy Pesto Chicken
These ingredients come together for a harmonious blend of creamy, herby, and zesty flavors. They make the sauce irresistibly smooth. Opting for fresh, high-quality items like real Parmesan and basil pesto enhances the overall taste. It also boosts authenticity.
- Boneless Skinless Chicken Breast – Forms the tender base of the dish. It slices thin easily for quick cooking.
- Salt – Seasons the chicken for balanced flavor from the start.
- Pepper – Adds a subtle kick to complement the sauce’s richness.
- Olive Oil – Provides a neutral base for searing the chicken to golden perfection.
- Unsalted Butter – Melts in during cooking for extra richness and flavor.
- Minced Garlic – Sautéed briefly to infuse the sauce with aromatic depth.
- Reduced Sodium Chicken Broth – Deglazes the pan and forms the liquid base for the sauce.
- Heavy Cream – Creates the velvety texture that coats the chicken beautifully.
- Finely Grated Parmesan Cheese – Melts into the sauce for nutty, savory notes. Use fresh for best results.
- Basil Pesto – The star for herby, basil-forward flavor. Fresh is ideal.
- Dijon Mustard – Adds a tangy edge to brighten the creamy elements.
- Lemon Juice – Brings freshness and acidity to cut through the richness.
- Fresh Basil Leaves – Optional garnish for a burst of color and aroma.
- Crusty Bread – Perfect for serving to soak up the exquisite sauce.
How to Make Creamy Pesto Chicken
Step 1: Prepare the Chicken
Slice each chicken breast horizontally into thin cutlets. Pound lightly if needed for even thickness. Season both sides generously with salt and pepper. This ensures balanced flavor throughout.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over high heat until shimmering. Then add the chicken in a single layer. Cook for 4-6 minutes total. Flip halfway and add butter when you turn it. Do this until golden and cooked through. Transfer to a plate. Cover loosely with foil.
Step 3: Sauté the Garlic
Reduce the heat to medium. Add minced garlic to the same skillet. Sauté for about 15 seconds until fragrant but not browned. This avoids bitterness.
Step 4: Deglaze with Broth
Pour in the chicken broth. Bring it to a simmer. Scrape up browned bits from the pan bottom for added depth. Let it reduce for about 1 minute. This concentrates the flavors.
Step 5: Build the Sauce
Whisk in heavy cream, Parmesan cheese, basil pesto, Dijon mustard, and lemon juice. Then bring to a gentle simmer. Reduce heat to medium. Cook for 2-3 minutes, stirring often. Do this until the sauce thickens smoothly.
Step 6: Combine and Finish
Taste the sauce. Adjust salt or pepper as needed. Then stir in fresh basil if using. Return the chicken and its juices to the pan. Spoon sauce over it. Simmer for 1 minute to warm through.
Pro Tips for Success
- Use Fresh Pesto: Opt for high-quality basil pesto. It maximizes the vibrant, herby flavor in the sauce.
- Grate Parmesan Fine: Finely grate the cheese fresh. This ensures smooth melting without lumps in the creamy mixture.
- Adjust Sauce Thickness: Add a splash more cream if the sauce thickens too much during simmering.
- Avoid Burning Garlic: Sauté it quickly over medium heat. This keeps the aroma fragrant and prevents bitterness.
How to Serve Creamy Pesto Chicken
Garnishes
I like to sprinkle extra grated Parmesan and chopped fresh basil over the top. This gives a pop of green and nutty finish. A light drizzle of olive oil adds a glossy sheen. It enhances the creamy sauce. These simple touches make the plate look inviting. They require little effort.
Side Dishes
Pair it with steamed broccoli or a crisp green salad. These balance the richness with fresh veggies. Crusty bread is essential for dipping into the sauce. It soaks up every bit. Roasted potatoes work well too. They offer a hearty contrast to the tender chicken.
Creative Ways to Present
Serve the chicken sliced over a bed of pasta. Toss the pasta lightly in the sauce for a more filling meal. For a family-style option, arrange it on a platter. Add lemon wedges on the side. They brighten flavors at the table. The golden sear on the cutlets adds visual appeal. It draws compliments.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge. They keep well for a few days there. Make sure the chicken is fully cooled before sealing. This maintains texture. It’s easy to grab for a quick reheat during the week.
Freezing
Portion the cooled chicken and sauce into freezer-safe bags. Flatten them for space. It freezes nicely for up to a month. The cream may separate slightly upon thawing. Defrost overnight in the fridge for best results.
Reheating
Reheat gently in a skillet over low heat. Add a splash of cream to restore smoothness. Stir occasionally. In the microwave, cover with a damp paper towel. This prevents drying out. Heat in short bursts. Either method keeps the chicken tender. It also keeps the sauce creamy.
