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Make a restaurant-quality meal with this creamless creamy pesto chicken recipe! Ready in just 30 minutes, this dish delivers big flavors, using a tasty basil pesto sauce that perfectly coats the juicy chicken and fresh tomatoes.
Serve it over a bed of penne pasta alongside roasted brussel sprouts with bacon and a simple heirloom tomato salad for a complete and dang good meal.
Hello there! Happy Monday—wait, is it already Monday? I feel like we’re all still waiting for that extra day between Sunday and Monday to really soak in the weekend, right? I know I’m not the only one wishing for it!
My grandma used to remind me, “Don’t wish away these busy days. There’ll come a time when you’ll miss them and long for these hectic moments back.” It’s a daunting thought, isn’t it? But let’s not dwell on that this Monday. Instead, let’s shift our focus to something more uplifting—food!
Easy Creamy Pesto Chicken Recipe
Thus, let’s dive into a recipe that’s full of flavor and will definitely brighten your day: pesto chicken! Sometimes, all I crave is a simple, satisfying chicken dinner, which is exactly what sparked this dish.
My workflow has seamlessly adapted to this less-is-more culinary style, and honestly, I’m not complaining. And why would I? This pesto chicken really gets us. It delivers all the rich, herby flavors of a creamy pesto sauce minus the cream. Plus, what’s even better is that it all comes together in a single 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! This dish comes together with about six ingredients (not counting salt and pepper).
What You’ll Need
The ingredients for this simple chicken pesto dinner include chicken breasts, basil pesto, milk, flour, garlic, and cherry tomatoes. And if you’re into pasta, throw in some spaghetti, too! Here’s a grocery list for you:
- Chicken Breasts – You’ll need about a pound to 1.5 pounds of boneless skinless chicken breasts.
- Salt and Fresh Ground Black Pepper – Used for seasoning to enhance all the flavors in the dish.
- 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.
- Extra Virgin Olive Oil – Used for cooking the chicken, it adds flavor and helps brown the meat. Canola or avocado oil are good substitutes if you’re looking for a milder taste.
- Cherry Tomatoes – The tomatoes contribute texture, sweetness, and a bit of acidity to the dish. 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.
- 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 even 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.
How To Make Creamy Pesto Chicken
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. Trust me, your bellies will be grateful!
- Prepare the Chicken: Season the chicken breasts with salt and pepper, then coat them with basil pesto.
- Cook the Chicken: In a large nonstick skillet, heat the olive oil and cook the chicken on each side for about 5 minutes, until fully cooked.
- Make the Sauce: While the chicken cooks, whisk together the flour, minced garlic, additional basil pesto, and evaporated milk in a bowl until smooth.
- Cook the Tomatoes: 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: Pour the sauce into the skillet with tomatoes, bring 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: Remove the skillet from the heat. Before serving, garnish the chicken with freshly shaved or grated Parmesan and basil ribbons.
Make Ahead Tips
- Prepare the Chicken: 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 a little.
- 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.
Serving Suggestions
Serve pesto chicken with fresh pasta or over spaghetti, linguine, or fettuccine to soak up the creamy sauce. A side of fluffy Mediterranean rice makes for a filling meal. Steamed broccoli or a medley of roasted vegetables are always welcome!
Lastly, I always include a crisp green goddess salad or a Tabbouleh salad, and zucchini breadsticks.
Proper Storage
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. For longer storage, you can freeze the dish for 2-3 months. Reheat the leftovers in the microwave or on the stove.
Easy Creamy Chicken Recipes
- Creamy Garlic Herb Chicken
- Creamy Chicken Francaise
- Coconut Milk Chicken
- Slow Cooker Creamy Chicken Pasta
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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
- Season the chicken with salt and pepper, and rub it with the basil pesto.
- 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.
- 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.
- Remove the chicken from the skillet and set it aside.
- 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 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 cheese and basil ribbons.
- Serve with pasta, rice, and/or salad.
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.
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! 🙂