I love this recipe because it comes together in just 30 minutes with one skillet, zero hassle, and serious flavor. The jarred pesto brings a burst of herbaceous basil with no chopping, and the heavy cream and Parmesan turn it into a dreamy sauce that’s perfect over pasta or low-carb sides. It’s comforting without being too heavy and fancy enough to serve for guests.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
½ cup dry white wine (or low-sodium chicken broth)
1 cup heavy cream
⅓ cup prepared basil pesto (jarred or homemade)
¼ cup freshly grated Parmesan cheese (plus more for serving)
Salt and black pepper, to taste
Optional: ½ cup halved cherry tomatoes or a handful of fresh spinach
Directions
Prep and Sear the Chicken I slice the chicken breasts horizontally to create cutlets about ½ inch thick, then season with salt and pepper. In a large skillet, I heat the olive oil and butter over medium-high heat. I sear the chicken for 3–4 minutes per side until golden brown and cooked through (internal temp of 165°F), then transfer it to a plate.
Sauté and Deglaze I reduce the heat to medium, add minced garlic, and sauté for about 30 seconds until fragrant. I pour in the white wine (or broth), scraping the bottom of the pan to release the browned bits. I let it simmer until reduced by half.
Build the Cream Sauce I lower the heat and stir in the heavy cream and Parmesan cheese. Once the cheese melts and the sauce thickens slightly (about 2–3 minutes), I stir in the cherry tomatoes or spinach, if using.
Finish with Pesto I take the skillet off the heat and stir in the pesto until the sauce is smooth and green. Then I return the chicken (and any juices) to the skillet, spooning the sauce over the top. I let it sit for about 1 minute to reheat the chicken.
Serve I serve it immediately over pasta, rice, or zucchini noodles and garnish with extra Parmesan or fresh basil.
Servings and Timing
This recipe serves 4 and is truly ready in 30 minutes—10 minutes for prep and 20 for cooking. Each serving comes in at around 530–570 calories, depending on the side I pair with it.
Variations
Spicy: I add red pepper flakes with the garlic for a touch of heat.
Tomato Pesto Twist: I sometimes swap basil pesto for sun-dried tomato pesto to change things up.
Mushroom Add-In: Sautéing mushrooms with the garlic gives the sauce even more depth.
Lemon Brightness: I love stirring in lemon zest and a squeeze of juice at the end for a fresh finish.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove over low heat, adding a splash of broth or cream if the sauce thickens too much. I avoid the microwave if possible to preserve the texture of the sauce and chicken.
FAQs
How do I keep the pesto from turning brown?
I always stir the pesto into the sauce off the heat or over very low heat. This preserves the basil’s vibrant green color and fresh flavor.
Can I use half-and-half instead of heavy cream?
Yes, I’ve used half-and-half before. It makes a lighter sauce but may be slightly thinner. I avoid low-fat milk—it doesn’t give the same richness and can curdle more easily.
What if I don’t want to use wine?
Chicken broth is a great substitute. It still adds depth, and I get to scrape up all those flavorful browned bits in the pan.
Can I skip searing the chicken?
Technically yes, but I don’t recommend it. Searing builds flavor and gives the chicken a nice crust. If I skip it, I treat the dish more like a braise and cook the chicken in the sauce longer (about 20–25 minutes covered).
What should I serve this with?
I usually go with pasta like fettuccine or linguine, but rice, couscous, or zucchini noodles are great too. A side of roasted asparagus or a crisp salad completes the meal.
Conclusion
This Creamy Pesto Chicken Skillet has quickly become one of my favorite weeknight dinners—it’s fast, flavorful, and made in just one pan. The combination of seared chicken and creamy pesto sauce feels indulgent but couldn’t be easier to throw together. Whether I’m cooking for my family or just treating myself to something comforting, this dish always hits the spot.
