Creamy pesto chicken is a quick, comforting dinner with tender chicken, juicy cherry tomatoes, and a smooth basil pesto sauce.
It feels rich and cozy, but it comes together easily in one skillet for a simple weeknight meal.
Why You’ll Love This Recipe
This creamy pesto chicken is full of fresh basil flavor and has a silky sauce that coats every bite beautifully.
The chicken cooks quickly in a skillet, making it perfect for busy nights.
Cherry tomatoes add a juicy, slightly sweet balance to the creamy sauce.
It pairs well with pasta, rice, salad, or simple vegetables.
What You’ll Need (Ingredient Highlights)
Boneless, skinless chicken breasts keep this recipe lean, tender, and easy to cook.
Basil pesto adds herby flavor to both the chicken and the sauce.
Cherry tomatoes bring freshness, color, and a light burst of sweetness.
Evaporated milk creates a creamy texture without making the sauce too heavy.
Garlic adds savory depth and makes the pesto sauce more flavorful.
Pro Tips Before You Start
Slice thicker chicken breasts evenly so they cook at the same speed.
Do not overcook the chicken, or it may become dry.
Whisk the sauce ingredients well before adding them to the skillet so the flour blends smoothly.
Add a little extra olive oil if the pan looks dry before cooking the tomatoes.
How to Make Creamy Pesto Chicken
Step 1 – Season the chicken
Season the chicken breasts with salt and freshly ground black pepper, then rub them evenly with basil pesto.
Step 2 – Cook the chicken
Heat olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes per side, or until fully cooked.
Step 3 – Mix the pesto sauce
In a mixing cup or bowl, whisk together flour, minced garlic, basil pesto, evaporated milk, salt, and pepper until smooth.
Step 4 – Remove the chicken
Transfer the cooked chicken from the skillet to a plate and set it aside while you prepare the tomatoes and sauce.
Step 5 – Soften the tomatoes
Return the skillet to the heat and stir in the halved cherry tomatoes. Cook for about 1 minute, just until they begin to soften.
Step 6 – Add the sauce
Pour the prepared pesto sauce into the skillet and bring it to a gentle boil.
Step 7 – Finish the chicken
Place the chicken back into the skillet and cook for 2 to 3 minutes, or until heated through and coated in sauce.
Step 8 – Garnish and serve
Remove from heat and garnish with freshly shaved parmesan and fresh basil ribbons if desired. Serve with pasta, rice, salad, or your favorite side.
What to Serve Them With
Serve creamy pesto chicken over pasta for a classic comfort dinner.
Pair it with rice or mashed potatoes to soak up the creamy pesto sauce.
A crisp green salad or roasted vegetables add freshness and balance.
Variations / Substitutions
Use chicken thighs instead of chicken breasts for a juicier option.
Swap fat free evaporated milk with half-and-half for a richer sauce.
Add spinach near the end of cooking for extra color and greens.
Use grape tomatoes if cherry tomatoes are not available.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat, adding a splash of milk if the sauce thickens too much.
This dish is best enjoyed fresh, but leftovers still make an easy lunch the next day.
FAQs
Can I make this recipe ahead of time?
Yes, you can cook the chicken and sauce ahead of time, then reheat gently before serving.
How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze creamy pesto chicken?
You can freeze it, but the creamy sauce may change texture slightly after thawing.
Can I use store-bought pesto?
Yes, store-bought basil pesto works well and keeps this recipe quick and easy.
Can I use heavy cream instead of evaporated milk?
Yes, heavy cream will make the sauce richer and thicker.
How do I know the chicken is fully cooked?
The chicken should be cooked through with no pink in the center, or reach 165°F internally.
Can I add more vegetables?
Yes, spinach, mushrooms, zucchini, or bell peppers would work well in this dish.
What pasta goes best with this recipe?
Penne, fettuccine, spaghetti, or rotini all pair nicely with the creamy pesto sauce.
Is this recipe kid-friendly?
Yes, the creamy sauce and mild basil flavor make it approachable for most families.
Can I make it gluten-free?
Yes, replace the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
Final Thoughts
Creamy pesto chicken is a simple skillet dinner that tastes fresh, cozy, and satisfying.
With tender chicken, juicy tomatoes, and a smooth pesto sauce, it is easy enough for weeknights but flavorful enough to serve anytime.
Full Recipe Card
Ingredients
- 1 pound boneless, skinless chicken breasts, about 4 pieces
- Salt and freshly ground black pepper, to taste
- 2 tablespoons basil pesto
- 2 tablespoons olive oil
- 2 cups cherry tomatoes, halved
- 1 tablespoon all-purpose flour
- 2 cloves garlic, minced
- ½ tablespoon basil pesto
- 1 cup fat free evaporated milk
- Salt and fresh ground black pepper, to taste
- Freshly shaved parmesan, for garnish, optional
- Fresh basil ribbons, for garnish, optional
Instructions
- Season the chicken with salt and pepper, then rub it with 2 tablespoons basil pesto.
- Heat olive oil in a large nonstick skillet over medium-high heat.
- Add the chicken and cook for 5 to 6 minutes per side, or until thoroughly cooked.
- In a mixing cup or bowl, whisk flour, garlic, ½ tablespoon basil pesto, evaporated milk, salt, and pepper until combined.
- Remove the cooked chicken from the skillet and set aside.
- Return the skillet to the heat and add the cherry tomatoes. Add a little more olive oil if the pan is dry.
- Cook tomatoes for about 1 minute, or until just beginning to soften.
- Add the prepared pesto sauce to the skillet and bring to a boil.
- Place the chicken back in the skillet and cook for 2 to 3 minutes, or until heated through.
- Remove from heat and garnish with parmesan and basil ribbons if desired.
- Serve with pasta, rice, and/or salad.
