Nothing beats a cozy dinner that feels like a hug on a plate, right? That’s exactly why I adore sharing this Creamy Pesto Chicken Skillet Recipe with you—it’s rich, comforting, and comes together in a flash. Plus, that vibrant pesto sauce makes every bite sing.

A black skillet filled with creamy penne pasta coated in a light green sauce, topped with two rows of sliced cooked chicken pieces arranged side by side across the center. The chicken has a light browning on the edges with a creamy sauce covering it, sprinkled with small green herb bits. A metal spoon rests on the right side of the pasta in the skillet. In the background, there is a wooden board with two pieces of cheese and a small gold grater, and a small white pot with green basil leaves. The scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Pesto Chicken Skillet Recipe
Top Tip
How to Serve Creamy Pesto Chicken Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Pesto Chicken Skillet Recipe

Why You'll Love This Recipe

When I first made this creamy pesto chicken skillet, I was blown away by how simple yet impressive it was. It’s one of those dishes that feels fancy but actually saves you tons of time—and that’s a win-win in the kitchen.

Speedy and Simple: You can have a luscious, restaurant-worthy meal on the table in under 30 minutes.
Flavor Explosion: The blend of basil pesto and Parmesan creates a rich, fresh sauce you'll crave again and again.
One-Pan Wonder: No fuss with multiple dishes—everything cooks beautifully in one skillet.
Customizable: Easy to tweak with your favorite herbs or add-ins to make it your very own.

A close-up view of a black pan filled with creamy green sauce that has a smooth and slightly thick texture, speckled with small bits of herbs. Three pieces of cooked chicken sit in the sauce, each golden brown on the top with a tender, juicy look. A silver spoon is held above the pan, pouring the creamy sauce onto the chicken, showing the sauce dripping down in a smooth stream. Fresh green herbs are lightly sprinkled over the chicken, adding contrast to the light golden and green colors. The pan rests on a cork pad, and the background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe shines because its ingredients work in harmony—the creamy richness balances the herbaceous punch of pesto, and the Parmesan adds that irresistible cheesy depth. Grab fresh pesto if you can, and thicker chicken breasts tend to cook better without drying out.

Flat lay of four boneless skinless chicken breasts, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of coarse black peppercorns, a small white ceramic bowl of fine garlic powder, a small white ceramic bowl filled with bright green basil pesto, a small white ceramic bowl of heavy cream, a small white ceramic bowl of shredded parmesan cheese, a few sprigs of fresh basil, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken breasts: Pound them evenly to ensure they cook through perfectly and stay juicy.
All-purpose flour: Acts as a light coating for the chicken, creating a subtle crust and helping thicken the sauce.
Salt and black pepper: Essential for seasoning to bring out all the flavors.
Garlic powder: Adds a gentle, warm garlicky base without overpowering the pesto flavor.
Basil pesto: The star ingredient that infuses the dish with bright herb flavors and a touch of nuttiness.
Heavy cream: Creates that silky, indulgent sauce that wraps around the chicken like a dream.
Parmesan cheese: Adds sharp, nutty notes and melts beautifully to enrich the sauce.
Fresh basil or parsley (optional): For a fresh herbal pop and pretty presentation at the end.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love most about this Creamy Pesto Chicken Skillet Recipe is how easy it is to personalize. Sometimes I stir in sun-dried tomatoes or swap Parmesan for Pecorino Romano when I’m craving a bolder cheese flavor—you really can’t go wrong.

Variation: Adding sautéed mushrooms or spinach turns this into a complete meal bursting with extra nutrients and texture.
Dietary Modifications: For a lighter option, swap heavy cream for half-and-half or coconut milk, though it will slightly change the richness.
Spice it Up: Throw in a pinch of red pepper flakes while simmering the sauce if you like a gentle kick.

Step-by-Step: How I Make Creamy Pesto Chicken Skillet Recipe

Step 1: Flatten and Season the Chicken

Lay two chicken breasts between pieces of plastic wrap and gently pound them to an even thickness—about ½ inch. This helps them cook evenly and stay juicy. Then, in a shallow bowl, whisk together the flour, salt, pepper, and garlic powder. Dredge each chicken breast in the mixture, coating well but shaking off any excess flour.

Step 2: Sear the Chicken to Golden Perfection

Heat a large drizzle of olive oil in a skillet over medium heat. Once hot but not smoking, add the chicken. Let it cook undisturbed for about 5 to 8 minutes until it’s beautifully browned and releases easily from the pan. Flip and cook the other side the same way. Transfer the cooked chicken to a plate and tent with foil to keep warm while you make the sauce.

Step 3: Create the Luscious Pesto Cream Sauce

Using the same skillet (don’t wipe it clean—you want those flavorful bits), add the pesto and cook it for 1 to 2 minutes until you can really smell those fresh herbs. Then pour in the heavy cream, stirring to combine. Let it warm through and start to bubble gently. Season with salt and pepper to taste.

Step 4: Bring It All Together

Return the chicken and any collected juices back into the skillet, nestling it into the sauce. Sprinkle the parmesan over the top and cover the pan to let the cheese melt into gooey perfection. Before serving, sprinkle on some fresh chopped basil or parsley for color and brightness.

Top Tip

I've made this Creamy Pesto Chicken Skillet Recipe dozens of times, and these are my go-to tips that always guarantee tender chicken with a sauce that hits just right:

Even Thickness Matters: Pounding the chicken to an even thickness is the secret to no overcooked edges and no undercooked center.
Don’t Crowd the Pan: Give the chicken space when cooking so it browns instead of steams, locking in flavor.
Use the Same Pan for Sauce: Those browned bits left from cooking chicken add incredible depth to the pesto cream sauce.
Don’t Overheat the Cream: Gently warming your heavy cream keeps it silky and prevents it from curdling.

How to Serve Creamy Pesto Chicken Skillet Recipe

creamy pesto chicken - Serving Suggestion

Garnishes

I almost always sprinkle fresh basil over the top—its bright flavor just livens up the creamy sauce. Sometimes parsley if I’m out of basil. A little extra parmesan is never a bad idea, either.

Side Dishes

This skillet pairs beautifully with a crisp green salad for contrast or buttery garlic mashed potatoes to soak up every last drop of that luscious sauce. Roasted veggies like asparagus or Brussels sprouts add great texture too.

Creative Ways to Present

For special dinners, try serving the chicken sliced and fanned out over creamy polenta or al dente pasta tossed with a drizzle of extra pesto. If you want a fun family-style look, just plate the whole skillet and let everyone dig in together.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to an airtight container and keep them in the fridge for up to 3 days. The sauce thickens a bit in the fridge, but it’s super easy to loosen up when reheating.

Freezing

Freezing creamy dishes can be tricky, but I’ve had success freezing the chicken and pesto sauce separately without the cream, then thawing and finishing the sauce fresh. This keeps textures way better.

Reheating

To reheat, I gently warm the leftovers in a skillet over low heat, adding a splash of cream or milk to loosen the sauce. This method keeps the chicken tender and the sauce silky—microwaving tends to dry things out.

Frequently Asked Questions:

Can I use store-bought pesto for this recipe?

Absolutely! Store-bought pesto works wonderfully, especially if you find a high-quality brand. It saves time and still delivers that fresh basil flavor.

What can I substitute for heavy cream if I don’t have any?

You can use half-and-half or a combination of milk and Greek yogurt for a lighter version, but the sauce won’t be as rich or creamy. Coconut milk is a good dairy-free alternative with a slightly different flavor.

How do I make sure the chicken stays moist?

Pounding the chicken breasts to an even thickness helps them cook uniformly, preventing dry edges. Also, don’t overcook; the chicken is done when it reaches an internal temperature of 165°F (74°C). Resting under foil before adding back to the sauce retains juices.

Can I make this recipe ahead of time for a dinner party?

Yes! You can prep the chicken and sauce components in advance. Cook the chicken first, then assemble and warm everything just before serving to keep it fresh and flavorful. This makes entertaining less stressful.

Final Thoughts

This Creamy Pesto Chicken Skillet Recipe has become my go-to when I want a quick but unforgettable dinner. I hope you enjoy making it as much as I do—it’s the kind of meal that feels like a special treat every time, even on a busy weeknight. Trust me, once you try this, it’ll earn a permanent spot in your cooking rotation.