Creamy Pesto Chicken
Apr 03, 2017, Updated Sep 30, 2025
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This creamy pesto chicken is ready in one pan in just 30 minutes! This dish delivers big flavors, with a tasty basil pesto sauce that perfectly coats the juicy chicken and fresh tomatoes. Serve this pesto chicken over pasta for a satisfying weeknight dinner.
One-Pan Creamy Pesto Chicken
Sometimes, all I crave is an easy, satisfying chicken dinner, like today’s creamy pesto chicken. This recipe delivers all the rich, herby flavors of pesto sauce, made creamy! Even better, it all comes together in one pan and is ready in just 30 minutes.
Who else loves this kind of meal? I know you do, that’s probably why you’re here! Serve this pesto chicken over a bed of penne pasta alongside roasted Brussels sprouts with bacon for a delicious dinner any night of the week.
Ingredients You’ll Need
Here’s a look at the ingredients in this pesto chicken recipe. Scroll down to the recipe card for the full recipe with exact amounts.
- Chicken Breasts – I use boneless, skinless chicken breasts. Thighs or bone-in chicken are great, too. They’ll need slightly longer to cook.
- Basil Pesto – Adds a vibrant flavor to both the chicken and the sauce. If basil pesto isn’t available, try arugula or sun-dried tomato pesto for a twist. You could even use my recipe for parsley pesto.
- Extra Virgin Olive Oil – For searing the chicken. Canola or avocado oil is a good substitute if you’re looking for a milder taste.
- Cherry Tomatoes – I love juicy, ripe tomatoes in this recipe. I’ve even used sun-dried tomatoes, and the dish was so tasty.
- All-Purpose Flour – Thickens the sauce. Cornstarch or a gluten-free flour blend could be used.
- Garlic Cloves – If fresh garlic isn’t available, garlic powder or granulated garlic can be used. Substitute ½ teaspoon of garlic powder per clove.
- Fat-Free Evaporated Milk – Provides the creamy texture of the sauce without the added fat of regular cream. You can also use heavy cream or try coconut milk for a dairy-free version, but it will alter the flavor.
- Freshly Shaved Parmesan – Asiago or Pecorino Romano can serve as substitutes.
- Fresh Basil Ribbons – Used as a garnish. If fresh isn’t available, a sprinkle of dried basil can work.
Make Ahead Tips
- Cook the chicken in advance. Season the chicken with salt, pepper, and basil pesto as directed. Sear the chicken in the skillet until cooked through, but do not proceed with the sauce or tomatoes yet. Allow the chicken to cool, then store it in an airtight container in the refrigerator for up to 2 days.
- Make the sauce. Prepare the sauce by whisking together the flour, garlic, basil pesto, evaporated milk, salt, and pepper. Store the sauce in a separate airtight container in the refrigerator for up to 2 days. If the sauce is too thick, stir in a tablespoon of chicken broth to thin it out.
- Chop the tomatoes. You can cut the cherry tomatoes ahead of time and store them in a container in the refrigerator. However, it’s best to cook them fresh when you’re ready to serve the dish.
What to Serve With Pesto Chicken
I love serving this pesto chicken with a side of crispy air fryer garlic bread to mop up any leftover sauce. These are some other easy ways to enjoy this chicken recipe.
- Pasta: Serve pesto chicken with fresh pasta or over spaghetti, linguine, or fettuccine to soak up the creamy sauce.
- Rice: A side of fluffy Mediterranean rice makes for a filling meal.
- Veggies: Steamed broccoli or a medley of roasted vegetables are always welcome!
- Salad and bread: Lastly, I always include a crisp green goddess salad or a Tabbouleh salad.
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Creamy Pesto Chicken Recipe
Ingredients
For the Chicken
- 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
For the Sauce
- 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
- Prep the chicken. Season the chicken with salt and pepper, and rub it with the basil pesto.
- Cook the chicken. Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the chicken to the heated oil and cook for 5 to 6 minutes on each side or until thoroughly cooked. Remove the chicken from the skillet and set it aside.
- Make the sauce. In the meantime, prepare the sauce by combining flour, garlic, basil pesto, evaporated milk, salt, and pepper in a mixing cup or bowl; whisk until thoroughly combined and set aside.
- Sauté the tomatoes. Return the skillet to the heat and stir in the tomatoes. If the pan is dry, add a little more olive oil. Cook the tomatoes over medium-high heat for about 1 minute or until just beginning to soften.
- Add the sauce. Add the prepared pesto sauce to the skillet and bring to a boil.
- Return the chicken to the pan. Place the chicken back in the skillet and cook for 2 to 3 minutes, or until heated through.
- Serve. Remove from heat and garnish with cheese and basil ribbons. Serve with pasta, rice, and/or salad.
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Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make This Creamy Pesto Chicken Recipe
To prepare this delicious meal, you’ll simply coat the chicken in pesto, brown it on the stovetop, then create a savory sauce with evaporated milk, toss in the tomatoes, let it boil, and you’re done. Here’s a breakdown of the steps.
- Prepare the chicken. Start by seasoning the chicken breasts with salt and pepper, then coat them with basil pesto on all sides.
- Cook the chicken. Next, in a large skillet, heat the olive oil and cook the chicken on each side for about 5 minutes, or until fully cooked. Use an instant-read thermometer to check that the internal temperature reaches 165ºF.
- Make the sauce. While the chicken cooks, whisk the flour with minced garlic, additional basil pesto, and evaporated milk until smooth.
- Cook the tomatoes. Now, remove the chicken from the skillet. Add a bit more oil if needed, and sauté the cherry tomatoes for about a minute until they start to soften.
- Combine and simmer. Add the sauce to the skillet with the tomatoes. Bring the pan to a boil, then reduce the heat and return the chicken to the skillet. Let everything simmer together for a couple of minutes to heat through.
- Garnish and serve. Lastly, remove the skillet from the heat. Before serving, garnish the chicken with freshly shaved or grated Parmesan and basil ribbons. Enjoy!
Proper Storage
- Refrigerate leftovers. Allow the chicken and sauce to cool to room temperature before storing the leftovers in an airtight container. Store the containers in the refrigerator for 3 to 4 days.
- Freeze. For longer storage, you can freeze the dish for 2-3 months.
- Reheat. Reheat the leftovers in the microwave or on the stove.
I thought the choice of evaporated milk was interesting. I don’t particularly like fat free, so I used the full evaporated milk. It made it so creamy and the flavors were amazing with the pesto! My husband loved it too! I then researched and found that evaporated milk is actually healthier than heavy cream or half and half. Can I used it in your other recipes that call for heavy cream?
I don’t like fat-free anything, so I used whole cream. My husband said I could make this at least once a week. This is a very flavorful recipe, especially with the pesto. Who doesn’t love pesto!!
That’s great! I’m very glad you and your family enjoyed it! Thank YOU! 🙂