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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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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.
Hi, when it says 299 calories, is that for the total dish or per serving?
Hi,
That’s 299 calories per serving. So around 5 to 6 ounces, total. Chicken is going to be about 4 ounces of that.
I made this dish last night as is when my brother came for dinner. He , my husband and myself simply loved it so much that I invited friends over for dinner tonight and guess what I am making???? Yep, your fam dish. Thank you for the most delicious chicken dish. Last week I made it with mash, this evening with linguini. Licking my lips already.
That’s so great to hear! I am very glad you enjoyed it! Thank YOU! ๐
I made this with fresh basil from my garden…didnt have some olive oil nor pine nuts…so chick peas and veg oil and canned tomatoes and 2% milk…mixed linguine noodles in sauce…
Which recipe did you make??
Hey there I wanted to try this delicious looking recipe. I have a question I only have regular evaporated milk. Can I use more than the recipe calls for or do I use chicken broth to stretch for a little more sauce? Thank you
Hi!
For a creamier consistency, you can definitely use more milk, but if you’re looking for a thinner consistency, go with the chicken broth.
Is there enough sauce to dress the spaghetti noodles I’ll serve with the chicken, or do the noodles need some love before adding the chicken?
Hi! ๐
For me personally, the sauce is enough, but if you like to add more, I would say to measure out 1-1/2 cups evaporated milk instead of just 1 cup.
can you use heavy cream with this dish?
Hi!
Yes, absolutely, but make sure to whisk it into the skillet, and continue to whisk while it cooks so that the heavy cream doesn’t curdle.
Just finished eating this delicious meal…I did have to modify it and used 1/2 cup Greek yogurt with 1/2 cup milk…both were full fat.
I par boiled baby potatoes which I added to the sauce, chicken and tomatoes….I served it with steamed broccoli.
I actually prepped everything yesterday and cooked it tonight.
Definitely will make it again and again
I am very happy you enjoyed it! Thank YOU! ๐
Incredible recipe!!! Made as is! Served over pasta and broccoli in one dish and was pleased!!!! Added red pepper flake to adults dishes but kids gobbled it up! Thank u!!!
Thank YOU! I am very happy you and your family enjoyed it! ๐
Made this last night it was a hit didnโt have evaporated milk so I used a combo of half and half , water and whole milk with the flour and it came out delish Iโm so glad I discovered this recipe itโs a keeper next time I will try it will the evop
I am very happy you enjoyed it!! Thank YOU! ๐
I’m making this for a group of 10 tonight. Do you think I could make it a bit ahead of time and place in the crock pot to keep warm to free up space on my stove for the pasta? Looks delicious!!
Hi! Yep, that will totally work. Enjoy dinner! ๐
I made this for tonight’s dinner with a few modifications. I grilled the chicken then cut it up to add to the sauce. I also used a can of fire roasted tomatoes because I had it on hand and used 2 ounces of cream cheese instead of flour to lower the carbs even more. We ate it over zoodles and it was delicious. Even the hubby who isn’t a big pesto fan liked it. I will definitely make it again and maybe even add bacon…because bacon.